OPRP Consideration in the Wine Industry
Started by Radhika13, Nov 18 2024 09:16 AM
Hi Everyone,
I'm working in a wine industry where we use CO2 & N2 at various stages where it comes in contact with the product. Eg: intake of wine with N2 purging, use of CO2 during carbonation, use of N2 during purging ... do you think it can be an OPRP . If yes, then what can be the control measure rather than purity certificate.
I'm confused please guide me ,.
Allergens as a hazard in ISO 22000 and FSSC 22000—must they be OPRP-CCP?
Acidification for Cold Dressing (oPRP or CCP)
Validating Seaming Parameters as an OPRP – What Tests Are Needed?
Food preservative as OPRP-CCP
OPRP Validation Plan?
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Also we add KMS during various stages of Wine making and wine preparation ..it is something to get concerned sine sulphur is an allergen so that last step of adding a KMS will be an OPRP? I know OPRP is not necessarily the last step of control measure but then in this case not every step of adding a KMS can be an OPRP.
So what do you think the last step can be the OPRP or not?
Allergens as a hazard in ISO 22000 and FSSC 22000—must they be OPRP-CCP?
Acidification for Cold Dressing (oPRP or CCP)
Validating Seaming Parameters as an OPRP – What Tests Are Needed?
Food preservative as OPRP-CCP
OPRP Validation Plan?
Is it possible to have no OPRP if we can control through PRPs?
OPRP Hand Washing Procedure
Is receiving raw materials and storing them a PRP or OPRP?
Hazard assessment methodology in food for determining CCP or OPRP?
Validation Study for OPRP - Sieving Process