carcass temperature has been determinated as OPRP in our process.
I have made a conclusion it should be detemined as PRP because carcass is cutted to parts and temperature is measured again. Time between measurements is about 60 seconds.
Between carcass temperature measurements and next measurements it is impossible hazard to increase to unacceptable level.
My question is: can temparature measurement determined as PRP not OPRP?
I assume this is related to iso22000.
i suggest to -
(a) determine if the hazard is controlled by a PRP, the latter being previously selected via 8.2.4 (or iso22002-1).
(b) If the answer to (a) is yes, the control measure will be a PRP (220.127.116.11). >>> STOP/Go to next process step.
(c) If the answer to (a) is No then apply 18.104.22.168 to determine if hazard is significant.
(d) if the answer to (c) is No, then there is no requirement for a control measure associated with an OPRP or CCP >>>STOP/Go to next process step.
(e) If the answer to (c) is Yes, the appropriate control measure will be either an OPRP or CCP as determined by 22.214.171.124
The process step seems to be post-reception of raw material. So unlikely to be controlled by a PRP.
I presume the (temperature-related) hazard in the step you refer in OP is microbial (pathogen) growth.
I assume the local temperature is not unusually high.
As per yr OP, 60secs seems unlikely to generate a significant microbial change.
So the hazard appears likely to be not significant.
So the above logic chain stops at (d).