Hello Pawan, welcome to this forum,
There are two discussions going on regarding PRP, OPRP, CCP etc, follow the links.
In developing a food safety management system it is important to start with the basics, no worries about definitions.
First thing to do is to start with a document that has the objectives and the strategies to reach the objectives and get wide support for it, plan it also in time.
Than start with implementing basic elements like washing hands, clothing, cleaning of tools, no smoking, temperature control, layout of the production area, recordings, the basic hygiene stuff.
In the same time you can do a proper HACCP analysis and gradually incorporate your findings into daily operations.
I asume that your operations are already on a sufficient high level that safe products are made.
Please let us now what you produce.
Have a nice day, Okido