Anyone care to explain the difference between CCP and OPRP with reference to ISO 22000 in detail...???
http://www.praxiom.c...rograms (OPRPs)
(???)
As background, here is one approach leading to the use of the above criteria-
IMO, this procedure is relatively straightforward up to step 5 at which point it becomes considerably subjective.
(1) Define Prerequisites, detail - 7.2.3 ot iso22002-1 (for food)
(2) Locate significant hazards (SH) – detail – 7.3, 7.4.2, 7.4.3
(3) Select appropriate control measures for the SH – detail – 7.4.4
(4) Validate the control measure selected – detail – iso22004
(5) Select a methodology compatible with the elements of 7.4.4 (a-g) so as to assign the control measures to the haccp plan or to an OPRP program – detail - iso22004
