Are CP's equivalent to oPRP's?
Started by egoebl, Apr 12 2007 09:27 AM
Hello together!
I have a question concerning CP’s and oPRP’s:
Operational Prerequisite Programs are supposed to manage control measures that the hazard analysis identifies as necessary to control identified hazards to acceptable levels.
In the company, I'm doing my thesis in are several CP's and a few CCP's. The CP's either have no influence on food safety or the risk will be eliminated or reduced to an acceptable level later on.
So here is my question: Is a CP in HACCP equivalent to the oPRP in ISO 22000?
Thanks for answering!
Elisabeth
I have a question concerning CP’s and oPRP’s:
Operational Prerequisite Programs are supposed to manage control measures that the hazard analysis identifies as necessary to control identified hazards to acceptable levels.
In the company, I'm doing my thesis in are several CP's and a few CCP's. The CP's either have no influence on food safety or the risk will be eliminated or reduced to an acceptable level later on.
So here is my question: Is a CP in HACCP equivalent to the oPRP in ISO 22000?
Thanks for answering!
Elisabeth
Pasteurization values equivalent to sterillization at 121oC for 3 mins
US equivalent forms to CFIA
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?
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Hi
If the CPs are derived from your hazard analysis, then I believe the answer to your question is "absolutely"
If the CPs are derived from your hazard analysis, then I believe the answer to your question is "absolutely"
CP’s are not mentioned in the Codex so I think we are going to need the definition of CP.
Another definition of oPRPs could be “A CCP with no critical limit identified” See 7.5 and 7.6.1. And if you mentioned your CP’s have no influence on Food Safety, maybe the answer is no.
Erasmo
Another definition of oPRPs could be “A CCP with no critical limit identified” See 7.5 and 7.6.1. And if you mentioned your CP’s have no influence on Food Safety, maybe the answer is no.
Erasmo
CP’s are not mentioned in the Codex so I think we are going to need the definition of CP.
Erasmo
Well, here is a definition for CP:
It's a control point during production of food that without monitoring would lead to quality deficiancies of the product.
Dear Egoebl
Allow me to clarify.
You may want to go to any of the US HACCP Alliance or John Surak's websites for references. In the US - it is called "CP" while under ISO it is called OPRP.
They are both the same and significant CPs may be termed as QCP...........
So all in all, you may have CCPs, QCPs and OPRPs.........PRPs are of course your FSMS backbone
Allow me to clarify.
You may want to go to any of the US HACCP Alliance or John Surak's websites for references. In the US - it is called "CP" while under ISO it is called OPRP.
They are both the same and significant CPs may be termed as QCP...........
So all in all, you may have CCPs, QCPs and OPRPs.........PRPs are of course your FSMS backbone
Pasteurization values equivalent to sterillization at 121oC for 3 mins
US equivalent forms to CFIA
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
Reduction of OPRP monitoring frequency
Summary Plan Template for PRP/oPRP's
Setting Manual sorting as OPRP-CCP
Should Metal detector be an OPRP or CCP?