How to identify OPRP's in a HACCP Plan?
Hi,
May I asked on how can I identify oPRP's in my HACCP Plan?
Hi,
May I asked on how can I identify oPRP's in my HACCP Plan?
Hello renepasaoa !
Thanks for yr query and Welcome to the Forum !
I presume yr question is related to either of the Standards ISO22000 or FSSC22000 ?
A little background info. would be useful, eg –
What kind of Product / Process is involved ? eg RTE Food Manufacturing, Hotel catering ? Food Plastic Packaging ?
Hello renepasaoa !
Thanks for yr query and Welcome to the Forum !
I presume yr question is related to either of the Standards ISO22000 or FSSC22000 ?
A little background info. would be useful, eg –
What kind of Product / Process is involved ? eg RTE Food Manufacturing, Hotel catering ? Food Plastic Packaging ?
Thank you Mr. Charles,
I am preparing a oPRP plan for bakery product (RTE Food Manufacturing) but I am confused on identifying oPRP's in my plan based on the HACCP plan I made.
Ths for info.
Is this for for iso22000 or fssc22000? (usually oprp is only used for one of these 2 standards ).
Ths for info.
Is this for for iso22000 or fssc22000? (usually oprp is only used for one of these 2 standards ).
This is for ISO 22000.
But I am confused on how can I determine the probability, severity and significance of the identified hazards
This is for ISO 22000.
But I am confused on how can I determine the probability, severity and significance of the identified hazards
The answer depends on how familiar you are with performing a hazard analysis.?
If you are currently unsure how to do this, I would suggest your studying (a) the Codex hygiene document listing the steps to produce a HACCP Plan, (b) a basic text on haccp such as Mortimore/Wallace or © getting some organised training assistance. The example HACCP Plan in the zip file here is also a useful do-it-yourself guide -
http://www.ifsqn.com...kaging-company/
(there may be an example of a model traditional haccp plan for baking on this forum, cannot remember)
Answering the requirements for the haccp content in iso22000 basically involves -
(1) defining yr Prerequisite programs, eg via the iso standard 22002-1
(2) Following the various steps in section 7
(1) depends on yr specific process.
A model example for (2) is worked out in the excel sheet / surrounding posts at link below. This plan illustrates the completion of a hazard analysis / determination of CCPs-OPRPs.
http://www.ifsqn.com...ge-4#entry50651
Regarding OPRPs, there is a variety of methods available for their dtermination however a completed hazard analysis to determine significant hazards is typically the first requirement. If you already have the latter i suggest to upload on this forum for comment and advice on CCPs / oprps.
Plese revert if i have misunderstood yr requirement.
to answer yr query regarding PRPs/oprps -
PRPs are typically assigned before carrying out the hazard analysis. OPRPs are assigned after carrying out the hazard analysis.
Nonetheless, some presentations of iso22000 involve the invoking of a conventional PRP program to manage/control a significant hazard as determined from the hazard analysis. In this case the PRP may be "upgraded" to an oprp.
Other methodologies also exist to satisfy section 7. I personally prefer to use the first approach above but it's up to you. The standard only demands a "logical" procedure. :smile:
Hi,
May I asked on how can I identify oPRP's in my HACCP Plan?
Hi jel,
I agree with you it's an excellent introduction. Not quite so sure about the "easy". It's all relative i guess. :smile: