Please explain the difference between OPRP and CCP?

hi all
could you kindly explain to me the difference between oprp and ccp , and how do i differentiate them from each other .

hi all
could you kindly explain to me the difference between oprp and ccp , and how do i differentiate them from each other .

Dear samratna,

Both yr questions are linked to each other however the answer is not too readily explained in a few words.
The intelligibility of the answer may depend on yr current knowledge base.
I presume you are familiar with haccp.
I hope you are also familiar with the standards iso22000 and iso22004.
If not, you will probably hv to do some further reading so as to understand the following text.

Partly quoting from a well-known site (Procert) specialising in ISO22000 and other FS systems –

Basically the difference between OPRP and CCP enables a solution to a limitation which was found within the traditional haccp system, namely -

According to Codex a “significant” hazard whose control cannot be attributed to a CCP is not made the object of any special surveillance (ie it is totally ignored).
ISO 22000 introduced the notion of operational PRP to cover such “significant” hazards which are not attributable to a HACCP plan (that is to a CCP). To specify them the Codex decision tree is no longer adopted and must be replaced by a reproducible method which allows the attribution of the surveillance of control measures either to the HACCP plan or to an operational PRP. (added by the writer - in current practice Codex trees are also in use even if this was not originally intended).

It should be said that the original concept of OPRP has somewhat changed over the last 7 years IMO, particularly driven by the (operational) guidance suggestions in iso22004. Different authors also have (many) varying opinions over the precise interpretation and implementation (just like haccp ).

The history / details / differentiation methods are amplified within a 2010 document which I included within a review in another thread. This contains links to several related threads in this forum (there are many) plus external accessible publications. I suggest you have a look –

http://www.ifsqn.com...dpost__p__36566

>>> download the 3rd attachment, DOC2a.doc.
(the surrounding posts may also be of interest)

Rgds / Charles.
.

Hi Samratna,
I agree with Charles, it is difficult to sum up in a short answer. I use the Campden Chorleywood Guide no 42. available free on the web .Page 10 explains pre requisites in a simple way as the "day to day" potential hazards. Those which are all around and should be second nature. If you were to put them in a flow chart they would appear at every step. i.e. Personal Hygiene, overalls, pest control. They are controls for the work environment rather than at a specific step and therefore should not be within the flow chart because they make it cluttered. Deal with these issues out side BUT you still need to deal with them. I have 2 HACCP risk assessment tables. One for the process flow and one for the OPR.
Hope this helps
Sharon (Dewsbury, West Yorkshire, England)

Dear samratna,

Both yr questions are linked to each other however the answer is not too readily explained in a few words.
The intelligibility of the answer may depend on yr current knowledge base.
I presume you are familiar with haccp.
I hope you are also familiar with the standards iso22000 and iso22004.
If not, you will probably hv to do some further reading so as to understand the following text.

Partly quoting from a well-known site (Procert) specialising in ISO22000 and other FS systems –

Basically the difference between OPRP and CCP enables a solution to a limitation which was found within the traditional haccp system, namely -
It should be said that the original concept of OPRP has somewhat changed over the last 7 years IMO, particularly driven by the (operational) guidance suggestions in iso22004. Different authors also have (many) varying opinions over the precise interpretation and implementation (just like haccp ).

The history / details / differentiation methods are amplified within a 2010 document which I included within a review in another thread. This contains links to several related threads in this forum (there are many) plus external accessible publications. I suggest you have a look –

http://www.ifsqn.com...dpost__p__36566

>>> download the 3rd attachment, DOC2a.doc.
(the surrounding posts may also be of interest)

Rgds / Charles.
.

hi all
could you kindly explain to me the difference between oprp and ccp , and how do i differentiate them from each other .

There is plenty of useful information in the link Charles has posted for you to look through.

From ISO 22000:
Operational Prerequisite Programme (OPRP)
PRP identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards to and/or the contamination or proliferation of food safety hazards in the product(s) or in the processing environment
Critical Control Point (CCP)
Food safety step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level
Categorisation of CCPs/OPRP's
The selection and categorization shall be carried out using a logical approach that includes assessments with regard to the following:
a) its effect on identified food safety hazards relative to the strictness applied;
b) its feasibility for monitoring (e.g. ability to be monitored in a timely manner to enable immediate corrections);
c) its place within the system relative to other control measures;
d) the likelihood of failure in the functioning of a control measure or significant processing variability;
e) the severity of the consequence(s) in the case of failure in its functioning;
f) whether the control measure is specifically established and applied to eliminate or significantly reduce the level of hazard(s);
g) synergistic effects

From ISO 22004:
The following may guide the organization in the categorization process:
i. the impact of a control measure on the hazard level or frequency of occurrence (the higher impact there is,the more likely the control measure belongs to the HACCP plan)
ii. the severity on consumer health of a hazard that the measure is selected to control (the more severe it is, the more likely it belongs to the HACCP plan);
iii. the need for monitoring (the more pressing the need, the more likely it belongs to the HACCP plan).

Another point - CCP's have critical limits, ISO 22000 does not prescribe OPRP's as requiring critical limits.

To put it simply, my view is in the hazard analysis you determine significant hazards in your process/operation. Those significant hazards that are not controlled at CCP's should be controlled by OPRP's.

Regards,

Tony

PRP : These are basically the generic controls in any type of food buisness operation. Mark the word GENERIC . These are to be applied in all types of food buisness so as to maintain a hygienic environment to reduce the risk to the Food Safety . Eg - Plant Layout or infrasturcture control , pest control, personnnel hygiene, sanitation , work environment, food handling and storage , transporatation.PRP are foundation of HACCP .

 

oPRP : These differ from PRP in the sense that these are SPECIFIC to particular industry /food operations . And these are arrived only after doing the hazard analysis. So, oPRP wil differ within the food industry while PRP could be more or less similiar. Therefore, after you conduct hazard analysis for a specific food chain and there comes a requirement/step where control is required to prevent /reduce the hazard it becomes oPRP .

 

CCP : CCP also arrive as a result of Hazard Aanlysis but difference b/w oPRP & CCP is the risk level of the identified hazard. If the hazard pose very high risk to food safety then it is CCP rather than oPRP(substantial risk) . Also, while doing hazard analysis some steps are required to control the hazard but since the hazard is reduced /eliminated in further step , it is not considered a CCP , so in such case it's an oPRP.

Hi Ashish Gupta,

 

Thks for the input although IMO yr explanations for PRP, OPRP, CCP contain many debatable statements. Especially the last one.

 

The reasons are detailed in many of the ISO/FSSC 22000 posts on this forum.

As regards the difference between PRP and OPRP I have a fundamental question (my apologies for this).

 

Before conducting a Hazard Analysis I habe established a thorough PRP plan that included (for example and among others) cleaning and disinfecting of storage equipment (e.g. refigerator). I have established a detailed plan for cleaning and disinfecting the refrigerator and I do monitor the PRP and verify it accordingly.

 

Now I start developing my CCP/OPRP plan. I determine for example microbiological hazards for the process step cold storage (my refrigerator) and the microbiological hazards (associated with the process step) are assessed as signifcant. Control measures are determined (e.g. controlling the temperature of the products in the refrigerator and cleaning & disinfecting the refigerator according to the initial plan --> see relevant PRP). Controlling the temperature is categorized as a control measure at a CCP and cleaning and disinfecting is categorized as an OPRP (both to be monitored etc.).

 

My question (provided that the above briefly described approach is correct): Why do I have to bother twice for cleaning and disinfecting the refrigerator? I mean, since it is a PRP and (hopefully) it is implemented effectively, should I have considered it again in the CCP/OPRP plan? It seems to me as if I am duplicating the PRP.

 

I hope you can help me out from this labyrinth! :)