Do we have to validate the PROP?

Hello,

Do we have to validate the PROP?

If yes, how? 

I have different PROP in our process (sieve, temperature control) and we want to conduct a validation

Do you have any documents or example to help please?

Thank you

Hi fouziak,

Did you mean OPRPs (Operational Prerequisite Programmes)?

BRCGS Global Standard for Food Safety Issue 9 requirements and guidance for the validation of prerequisites are outlined below.

When a prerequisite programme is used to manage a specific hazard, you will need documented validation that the prerequisite programme controls the identified hazard (see the examples given in the guidance).

2.2 Prerequisite programmes Clause 2.2.1 Guidance

Although the prerequisite programme is expected to be effective in achieving the level of control required to ensure food safety, it is not a requirement that a documented validation of every prerequisite is undertaken, as prerequisite programmes typically cover a wide range of general environmental controls, often with results that are not quantifiable. However, where a prerequisite programme is used to manage a specific hazard (e.g. cleaning regimes used to prevent allergen cross-contamination), there needs to be a documented validation that the prerequisite controls the identified hazard (see clause 2.7.4 for further details regarding the validation). Some companies prefer to differentiate prerequisites that manage specific hazards from other prerequisites by referring to them as operational prerequisites (oPRPs).

Clause 2.7.4

Where the control of a specific food safety hazard is achieved through prerequisite programmes (see section 2.2) or control measures other than critical control points (CCPs; see clause 2.8.1), this shall be stated and the adequacy of the programme to control the specific hazard validated.

Clause 2.7.4 Guidance

Examples of prerequisites that require validation include:

• control of allergen cross-contamination by cleaning the production equipment. Evidence is required that the cleaning regime can effectively and consistently remove the allergen (examples of how this might be achieved are given in the guidance to clause 5.3.8).

• chilled storage conditions for product safety. The defined storage temperature must be validated by reference to technical literature, confirming the control of growth of relevant spoilage or food poisoning organisms. The storage facility must be validated as being capable of consistently delivering the defined temperature.

Wishing you a Merry Christmas and a Happy New Year,

Tony