HACCP Plan Vs. Process Control

The FSEP Manual (Canadian food inspection standard) differentiates between the Prerequisite Programs, HACCP Plan and Process Controls. I am having trouble understanding why the Process Control is separate from the HACCP Plan & Pre-requisite programs, should those two items not also encompass any process controls? 

From my understanding, process controls are in place to prevent hazards before it reaches the final preventative step (CCP), in that way would we not assume that the process controls have been identified and controlled at the pre-requisite level, or the individual products HACCP plan? Please let me know if I am mistaken in the way that I understand this.

Thanks all. 

It seems you are correct in your interpretation.

However, what may be confusing is if you export product to the US.  The US FSMA has really gummed up the understanding of a "process control" as it relates to a HARPC (hazard analysis risk based preventive controls)  doesn't have the same definition it did before in HACCP plans.  Under the HARPC "a process control would be defined as a procedures, practices, and processes to ensure the control of parameters during operations such as heat processing, acidifying, irradiating and refrigerated foods.  Process controls must include, as appropriate to the nature of the applicable control and its role in the facility’s food safety system: