Simon, I think training would not be considered an oPRP, because in oPRPs the control measures are necessary to control identified hazards to acceptable levels. Am I right?
Hello all,
It seems lot of confusion was going around PRP, oPRP & CCP and infact that was also the reason with me landing at this forum.
I never understand , why these standard people make things more complex. Anyways getting to the point let me explain you in a very simple manner the difference b/w these 3
FSMS terms:
PRP : These are basically the generic controls in any type of food buisness operation. Mark the word GENERIC . These are to be applied in all types of food buisness so as to maintain a hygienic environment to reduce the risk to the Food Safety .
Eg - Plant Layout or infrasturcture control , pest control, personnnel hygiene, sanitation , work environment, food handling and storage , transporatation.
PRP are foundation of
HACCP .
oPRP : These differ from PRP in the sense that these are SPECIFIC to particular industry /food operations . And these are arrived only after doing the hazard analysis. So, oPRP wil differ within the food industry while PRP could be more or less similiar. Therefore, after you conduct hazard analysis for a specific food chain and there comes a requirement/step where control is required to prevent /reduce the hazard it becomes oPRP .
CCP : CCP also arrive as a result of Hazard Aanlysis but difference b/w oPRP & CCP is the risk level of the identified hazard. If the hazard pose very high risk to food safety then it is
CCP rather than oPRP(substantial risk) .
Also, while doing hazard analysis some steps are required to control the hazard but since the hazard is reduced /eliminated in further step , it is not considered a
CCP , so in such case it's an oPRP
Hope I am able to bring in some clarity.
In case of some conflict do let me know .
Sonali