Most of you guys will find this question as simple and ridiculous !!! but i always confusion on these factors.
Somebody can simply explain whats is CCP, OPRP & PRP, how it differ from each other.
Please do give some live examples of setting up these in industries like milk & juice factories, catering services with atleast one examples of each category.
Thanks in advance.
Yr query suggests a difficulty with the fundamental Principles of HACCP..
I assume you have some technical background.
I suggest to first study an Introductory document for HACCP which defines/illustrates the concepts of PRP and CCP. Then advance to OPRP which has always been a notoriously tricky and confused topic although it has recently undergone a partial improvement in iso22000:2018.
For CCP and PRP I suggest you read this -
PS - if above heavy-going, a book like Practical HACCP by Mortimore et al may help. This expands explanation of the concepts involved.
PPS - or see the haccp-text link in the PS to this Post -
P3S - if OPRP is actually the primary difficulty, suggestions are more difficult. Although old, the original 2005 version of iso22004 is IMO still a valuable resource albeit definition-wise now superceded by iso22000-2018 and (partially) the latest iso22004 revision (ca. 2015)
Edited by Charles.C, 05 July 2020 - 10:37 PM.