Please help my understanding of PRP's, CCP's. SSOP, GMP's etc.?

Hello there ,

i dont know why i find it hard to understand Prerequisite Programs ,

is it responsible for any hazard except the ingredients and manufacturing processes ?

can any one make it simple to understand it please

whats the difference between GMP's and SSOP's ?

is a recall plan PRP or CCP ?

is keeping the milk in the fridge and controlling the temperature a PRP or CCP , and why ?

CCPs control a food safety hazard reasonably likely to occur, while PRP may prevent a food safety hazard from occurring to begin with.

SSOPs — are the specific, written procedures necessary to ensure sanitary conditions in the food plant. They include written steps for cleaning and sanitizing to prevent product adulteration.

GMPs contain both requirements and guidelines for manufacturing of food and drug products in a sanitary environment.

For better understanding what is what I recommend you to surf the web through CCP determination scheme.

hello there ,

thank you for your reply

but i still cant differentiate between GMP's SSOP's

hello there ,

 

thank you for your reply

 

but i still cant differentiate between GMP's SSOP's

Expanding Post 2 -

The first "S" in SSOP stands for "Sanitation". The "P" stands for "Procedures".

The "P" in GMP stands for "Practices".

So SSOPs are sort of a subset of GMP but which are directly related to Sanitation. (IIRC, one example of Seafood  "SSOP"s is the so-called "Big 8" of USFDA)

This area is indeed semantically complicated. This quote from the iso22000 standard may help a little -

Prerequisite programme
PRP
basic conditions and activities that are necessary within the organization and throughout the food chain to maintain food safety

The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization. Examples of equivalent terms are: good agricultural practice (GAP), good veterinary practice  (GVP),  good  manufacturing  practice  (GMP),  good  hygiene  practice  (GHP),  good  production  practice (GPP), good distribution practice (GDP) and good trading practice (GTP).

 

PRPs are typically defined prior to doing a hazard analysis.

CCPs are typically determined after doing a hazard analysis and are based on a risk assessment at each of the various Process stages.

PS - this link may also interest you regarding HACCP, PRP, SOP, SSOP, Recall.

https://www.foodsafe...-safety-system/

hello ,

thank you for your answer ,

as you said :

PRPs are typically defined prior to doing a hazard analysis.

so why Recall consider as a PRPs

hello ,

 

thank you for your answer ,

 

as you said :

 

PRPs are typically defined prior to doing a hazard analysis.

 

so why Recall consider as a PRPs

Refer the previous definition.

The first  "P" in PRP means "Prerequisite".

From HACCP/NACMCF -

Examples of Common Prerequisite Programs

 

The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs. Each segment of the food industry must provide the conditions necessary to protect food while it is under their control. This has traditionally been accomplished through the application of cGMPs. These conditions and practices are now considered to be prerequisite to the development and implementation of effective HACCP plans. Prerequisite programs provide the basic environmental and operating conditions that are necessary for the production of safe, wholesome food. Common prerequisite programs may include, but are not limited to:

 

Facilities: The establishment should be located, constructed and maintained according to sanitary design principles. There should be linear product flow and traffic control to minimize cross-contamination from raw to cooked materials.

Supplier Control: Each facility should assure that its suppliers have in place effective GMP and food safety programs. These may be the subject of continuing supplier guarantee and supplier HACCP system verification.

Specifications: There should be written specifications for all ingredients, products, and packaging materials.

Production Equipment: All equipment should be constructed and installed according to sanitary design principles. Preventive maintenance and calibration schedules should be established and documented.

Cleaning and Sanitation: All procedures for cleaning and sanitation of the equipment and the facility should be written and followed. A master sanitation schedule should be in place.

Personal Hygiene: All employees and other persons who enter the manufacturing plant should follow the requirements for personal hygiene.

Training: All employees should receive documented training in personal hygiene, GMP, cleaning and sanitation procedures, personal safety, and their role in the HACCP program.

Chemical Control: Documented procedures must be in place to assure the segregation and proper use of non-food chemicals in the plant. These include cleaning chemicals, fumigants, and pesticides or baits used in or around the plant.

Receiving, Storage and Shipping: All raw materials and products should be stored under sanitary conditions and the proper environmental conditions such as temperature and humidity to assure their safety and wholesomeness

Traceability and Recall: All raw materials and products should be lot-coded and a recall system in place so that rapid and complete traces and recalls can be done when a product retrieval is necessary.

Pest Control: Effective pest control programs should be in place.

 

Other examples of prerequisite programs might include quality assurance procedures; standard operating procedures for sanitation, processes, product formulations and recipes; glass control; procedures for receiving, storage and shipping; labeling; and employee food and ingredient handling practices.

 

When dealing with SSOPs I like to think of food contact related things in process directly affecting the product. Anything that product touches or that touches product.

When dealing with SSOPs I like to think of food contact related things in process directly affecting the product. Anything that product touches or that touches product.

.Hopefully, in at least one case, not touching the product.

When dealing with SSOPs I like to think of food contact related things in process directly affecting the product. Anything that product touches or that touches product.

i dont think its only about things that touch / contact the product , right ?

even GMP's Have the same thing

Here is the Big 8 for Seafood -

SSOP Seafood.PNG   74.04KB   0 downloads

(in Post 8 I was thinking particularly of No.8)

i don't want to disappoint you guys but i still cant tell the difference between GMPs and SSOPs

When dealing with SSOPs I like to think of food contact related things in process directly affecting the product. Anything that product touches or that touches product.

take a look at this :

21 CFR 117.35

(d) Sanitation of food-contact surfaces. All food-contact surfaces, including utensils and food-contact surfaces of equipment, must be cleaned as frequently as necessary to protect against allergen cross-contact and against contamination of food.

thats a GMP i think

but you cant tell if its SSOP or GMP

okay lets get opinions on this. 

GMP- use of high pressure hoses in the production area is not permitted due to the potential risk of product contamination. 

it would become a SSOP violation if using that high pressure hose contaminated product.

okay lets get opinions on this. 
GMP- use of high pressure hoses in the production area is not permitted due to the potential risk of product contamination. 
it would become a SSOP violation if using that high pressure hose contaminated product.

Consider SOP as recipe to cook. You follow certain procedure or series of steps to complete a task. For example: SSOP  for cleaning a sorting belt can be as follows:

1. Rinse visible food particles residues from the equipment with water

2. Apply chemical 1 and leave it on the equipment for next 10-15 mins,

3. Rinse with water

4. Spray chemical 2 followed by organic sanitizer.

At the end of following a SSOP, you will complete a given task.

GMP refer to the good manufacturing practices. Consider it as behavioral practice when you cook at home. You wash your hands., you use clean utensils to cook, you prevent your hair from falling into the food,you wear gloves when handling the oven, you clean up your kitchen counter after cooking, wash the dishes. 

Consider SOP as recipe to cook. You follow certain procedure or series of steps to complete a task. For example: SSOP  for cleaning a sorting belt can be as follows:

1. Rinse visible food particles residues from the equipment with water

2. Apply chemical 1 and leave it on the equipment for next 10-15 mins,

3. Rinse with water

4. Spray chemical 2 followed by organic sanitizer.

 

At the end of following a SSOP, you will complete a given task.

 

GMP refer to the good manufacturing practices. Consider it as behavioral practice when you cook at home. You wash your hands., you use clean utensils to cook, you prevent your hair from falling into the food,you wear gloves when handling the oven, you clean up your kitchen counter after cooking, wash the dishes. 

This is a good explaination / example. GMP's are behavior practices of employees and SSOP's are specific instructions on how to sanitize a specific piece of equipment or process area.

GMP's are what is expected of everyone and the outcome. SSOP is a detailed instruction on how you will complete each specific task. Its not unusual to see a GMP on how to use a broom from beginning to end.

Consider SOP as recipe to cook. You follow certain procedure or series of steps to complete a task. For example: SSOP  for cleaning a sorting belt can be as follows:

1. Rinse visible food particles residues from the equipment with water

2. Apply chemical 1 and leave it on the equipment for next 10-15 mins,

3. Rinse with water

4. Spray chemical 2 followed by organic sanitizer.

 

At the end of following a SSOP, you will complete a given task.

 

GMP refer to the good manufacturing practices. Consider it as behavioral practice when you cook at home. You wash your hands., you use clean utensils to cook, you prevent your hair from falling into the food,you wear gloves when handling the oven, you clean up your kitchen counter after cooking, wash the dishes. 

but as you can see GMP's talked about cleaning food-contact surfaces :

take a look at this :

 

21 CFR 117.35

 

(d) Sanitation of food-contact surfaces. All food-contact surfaces, including utensils and food-contact surfaces of equipment, must be cleaned as frequently as necessary to protect against allergen cross-contact and against contamination of food.

 

thats a GMP i think

 

but you cant tell if its SSOP or GMP

but i think it will be SSOP if it was talking about cleaning cutting boards , or juice glasses by it self , but GMP's talk in general

thats what i have understood so far, correct me please if am wrong

21 CFR 117.35

(d) Sanitation of food-contact surfaces. All food-contact surfaces, including utensils and food-contact surfaces of equipment, must be cleaned as frequently as necessary to protect against allergen cross-contact and against contamination of food.

It's a GMP. Like I mentioned earlier, it talks about practice of keeping things clean. Keep the utensils clean, keep the equipment clean.

When you decide how to keep things clean and maintain step by step procedure to clean that thing, it will be your Standard Operating Procedure (SOP)

i don't want to disappoint you guys but i still cant tell the difference between GMPs and SSOPs

Hi err.ll,

There seems to be confusion  over the scope of GMP vis-a-vis the scope of SSOP.

In Post 4 I noted that the SSOPs are intended to handle a particular (sanitation-related) subset of GMP.

I enclose 3 attachments which  hopefully will reduce some of the confusion.

HACCP - SSOP - GMP.pdf   101.06KB   118 downloads

HACCP - GMP - SSOP.pdf   110.23KB   98 downloads

Canadian GMPs, SSOPs, SOPs.pdf   79.18KB   83 downloads

PS - note that the terminology SSOP is an American innovation. It seems to have somewhat different utilisations by FDA and USDA

The easiest way I can explain is that:

Prerequisite programs identify and help control the physical hazards in your plant / processes, things like location of your plant, construction materials, wall coverings, appropriateness of machinery, placement / proximity of break rooms, plant layout and those type of things.

Good Manufacturing Practices help control the behaviors (practices) of the people in your processes like hand washing, wearing hair nets and beard snoods, introduction of allergens, food consumption, chemical use etc.

The reason you perform your PRPs before HACCP is that you might engineer out or eliminate hazards through these and eliminate the need for physical critical controls

SSOP's are your specific procedures for sanitation, how you do them, frequency (usually according to your master cleaning schedule), materials and chemicals used etc.

Hope this helps a little

The easiest way I can explain is that:

Prerequisite programs identify and help control the physical hazards in your plant / processes, things like location of your plant, construction materials, wall coverings, appropriateness of machinery, placement / proximity of break rooms, plant layout and those type of things.

Good Manufacturing Practices help control the behaviors (practices) of the people in your processes like hand washing, wearing hair nets and beard snoods, introduction of allergens, food consumption, chemical use etc.

The reason you perform your PRPs before HACCP is that you might engineer out or eliminate hazards through these and eliminate the need for physical critical controls

SSOP's are your specific procedures for sanitation, how you do them, frequency (usually according to your master cleaning schedule), materials and chemicals used etc.

 

Hope this helps a little

Hi Hoosiersmoker,

There is variation between FS Systems but, simplifying, It's typically all about scope, eg

PRPs >= GMP >> SSOPs

HACCP-PRPs-GMP.PNG   44.71KB   0 downloads

.

Hi Hoosiersmoker,

 

There is variation between FS Systems but, simplifying, It's typically all about scope, eg

 

PRPs >= GMP >> SSOPs

.

Every part of your system is about the scope. Just trying to clarify it for err.ll a little more. Regardless of the scope, you don't implement anything you don't actually need, right? So PRPs including your GMPS and sanitation cover what is appropriate for your scope but it doesn't change the definition or the function of your PRPs

Every part of your system is about the scope. Just trying to clarify it for err.ll a little more. Regardless of the scope, you don't implement anything you don't actually need, right? So PRPs including your GMPS and sanitation cover what is appropriate for your scope but it doesn't change the definition or the function of your PRPs

Just as specific definitions/examples, see Posts, 4,6,11. The Standard tends to define the Scopes but Standards vary.

I think the OP was (not surprisingly IMO) confused over the inter-relationships/inter-dependencies between all these, often mixed up terms. So was I. :smile:

Just as specific definitions/examples, see Posts, 4,6,11. The Standard tends to define the Scopes but Standards vary.

 

I think the OP was (not surprisingly IMO) confused over the inter-relationships/inter-dependencies between all these, often mixed up terms. So was I. :smile:

with that corona things i forgot to get in and thank you , so am sorry to be late , but thank you my legend and thanks to everyone replied here <3