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CCP Vs Oprp Vs PRP CCP Vs Oprp Vs PRP

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366 views19 pages

CCP Vs Oprp Vs PRP CCP Vs Oprp Vs PRP

Uploaded by

Jabir
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CCP vs OPRP vs PRP

understanding the distinction between CCP, OPRP, and


PRP can often feel a bit overwhelming. Here's a quick
breakdown:

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


CCP
A Critical Control Point (CCP) is a step in the process where
hazards (like microbial contamination, allergens, or toxins) must be
controlled to prevent, eliminate, or reduce them to an acceptable
level.

Examples

Heat treatment of milk to destroy pathogens.


Cooking poultry to a minimum internal temperature to prevent
Salmonella.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


OPRP
An Operational Prerequisite Program (OPRP) is a control measure
applied to reduce the likelihood of a food safety hazard in places
where CCPs aren't needed but still pose significant risks.

Examples

Monitoring fridge temperature to keep food safe.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


PRPs
A Prerequisite Program (PRP) refers to general environmental and
operational conditions needed for safe food production. PRPs
form the foundation of food safety systems by ensuring that the
manufacturing environment is hygienic and controlled.

Examples

Routine cleaning of equipment and production areas.


Pest control programs.
Staff hygiene training and access to handwashing stations.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


Differences
SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


CCP vs OPRP
CCP
A step essential to eliminate or reduce a
Definition
hazard to a safe level.

Failure at a CCP directly leads to unsafe


Criticality
food.

Monitoring Continuous or frequent monitoring (e.g.,


Frequency cooking temperature checks).

Corrective Immediate actions to prevent unsafe food


Actions (e.g., re-cook).

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


CCP vs OPRP
OPRP
A control measure applied to reduce the
Definition
likelihood of hazards.

Failure at an OPRP increases the


Criticality likelihood of a hazard but doesn’t
directly cause unsafe food.
Monitoring Periodic monitoring (e.g., daily fridge
Frequency temperature logs).
Corrective
Less urgent (e.g., repair a refrigerator).
Actions

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


Key Difference Using Metal Detection
Example
Metal Detection as CCP

If metal detection is the final control point (e.g., after packaging),


it becomes a CCP because no further step can remove the hazard.
If metal is found, the contaminated product is discarded, ensuring
food safety.

Metal Detection as OPRP

If there is another control measure after metal detection (like an x-


ray inspection), metal detection can be considered an OPRP since
it serves as a preventive measure rather than the last line of
defense.
SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


Scenario
SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


CCP
SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


CCP
Cooking poultry:
At a large-scale facility, poultry products need to be cooked at
75°C for at least 5 minutes to eliminate Salmonella. If the
temperature falls short—even by a degree—the entire batch may
need to be reprocessed or discarded.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


CCP
Control
The temperature and time must be continuously monitored (e.g.,
with automated sensors). If there’s a deviation, immediate
corrective action (like recalibrating or re-cooking) is taken.

Practical Insight:
CCPs are often points where automation plays a key role (e.g.,
automated fryers). Operators need to know how to respond if the
system fails.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


OPRP
SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


OPRP
Raw Meat
Before processing, raw meat is stored in a cold room to prevent
microbial growth. If the temperature rises above the set range, it
creates favorable conditions for bacterial multiplication,
compromising food safety.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


OPRP
Control
The cold storage system is monitored using temperature sensors,
and records are maintained to ensure the meat stays within the
required range.

Practical Insight:
Why it is OPRP?
Low-temperature storage does not eliminate hazards but prevents
them from developing by controlling microbial growth.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


PRPs
SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


PRPs
Sanitation program:
A dairy plant runs a daily cleaning of all equipment with approved
chemicals to prevent bacterial buildup. If cleaning isn’t done
properly, biofilms could develop, contaminating the product in the
long run.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


PRPs
Control
The cleaning schedule is monitored by a checklist, and audits
verify compliance.

Practical Insight:
PRPs cover everything from pest control to employee hygiene
training. These are typically monitored less frequently but must be
consistent and well-documented.

SWIPE

Ayqa Shabbir Food Technologist, Data Analyst


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Ayqa Shabbir Food Technologist, Data Analyst

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