As mentioned above, BRC does not use the term "OPRP". The company I work for has SQF certification. SQF does not use the term "OPRP".
The point that I think some auditors and other entities, such as customers (not consumers), are not understanding is that HACCP is about identifying and controlling food safety hazards. A packaging manufacturer may or may not have CCP's; it depends on whether there is a food safety hazard that can and must be controlled at a particular point in the production process.
However, given the different terms that are found in different food safety schemes:
CCP - last point in the process where the food safety hazard can be controlled (eliminated or reduced to acceptable level). It is the last point since you want to make sure it does not re-occur later in the process flow and you neglect to address it properly. Example - it is assumed that pasteurization has eliminated or reduced the bacteria in the milk so it remains food safe throughout the rest of the process. Further steps in the process must be kept clean and sanitized so bacteria is not re-introduced into the milk. However, this is a focus on the process and not the product.
OPRP - prerequisite program that focuses on a particular process or operation, such as cleaning and sanitation procedures for a particular machine.
PRP - prerequisite program that has a general scope, such as pest control, personal hygiene, food safety training, etc.
See this website: http://blog.etq.com/...rp-oprp-podcast
Regarding ink drying:
What is the hazard - backside transfer of ink that would contact the food product?
What is the control measure - temperature and air speed of ovens or fans?
What is the critical limit - ink has dried to 90%? Test how - visual check?
If not completely dry, is material scrapped at a later process such as slitting? Would this be the last point where it is controlled?