OPRPs: Control criteria (action limits)
Hello,
Can anyone please provide 2-3 typical practical examples of control criteria (or action limits as they are also called) for relevant OPRPs in catering operations?
Thank you in advance.
Best regards,
Ioannis
Hello,
Can anyone please provide 2-3 typical practical examples of control criteria (or action limits as they are also called) for relevant OPRPs in catering operations?
Thank you in advance.
Best regards,
Ioannis
Hi loannis,
It typically depends on how one chooses to determine whether a control measure is a CCP or OPRP. Some comments on this in this post -
https://www.ifsqn.co...nt/#entry154115
as per iso22000:2018 -
operational prerequisite programme
OPRP
control measure or combination of control measures applied to prevent or reduce a significant food safety hazard to an acceptable level, and where action criterion and measurement or observation enable effective control of the process and/or product.
Just as a hypothetical example -
"hot holding" is a step where failure to control could lead to a significant microbiological hazard in the hazard analysis
So a control measure (CM) is necessary.
A possible control requirement is to maintain the food at >=63 degC
As per iso22000 text this control measure will be either a CCP or OPRP.
Using a typical decision tree -
If the temperature can be monitored continuously the CM will be a CCP and 63 degC will be a critical limit
If temperature is only checked at, say, 30 min intervals the CM will be an OPRP and 63 degC will be an action limit.
@ Food Scientist - I think you maybe read the OP as PRP, not OPRP. Nice link though. :thumbup: