Hi suhaibalbadawi97 and Charles,
An interesting question and I find that ISO 22000 adds to the confusion here with the definitions given:
ISO 22000:2018 Food safety management systems — Requirements for any organization in the food chain
3.8 Control Measure
Action or activity that is essential to prevent a significant food safety hazard (3.22) or reduce it to an acceptable level (3.1)
3.35 Prerequisite Programme PRP
Basic conditions and activities that are necessary within the organization (3.31) and throughout the food chain (3.20) to maintain food safety
Note 1 to entry: 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).
Some PRPs will be control measures for example ISO 22002-1 9.3 Incoming material requirements (raw/ingredients/packaging)
Delivery vehicles shall be checked prior to, and during, unloading to verify that the quality and safety of the material has been maintained during transit (e.g. integrity of seals, freedom from infestation, existence of temperature records).
Materials shall be inspected, tested or covered by COA to verify conformity with specified requirements prior to acceptance or use. The method of verification shall be documented.
Other PRPs will be standards for hygienic operation for example, having a hygienic design or a smooth surface is neither an action or activity.
Seems like the contradiction is that PRPs are not normally “essential to prevent a significant food safety hazard” and so according to ISO 22000 cannot be a control measure?
Kind regards,
Tony