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Identification of Operational Prerequisite Programs (oPRP) for ready to eat products

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H

harry

Super Moderator
#2
#2
Re: Identification of Operational Prerequisite Programs (oPRP) for ready to eat produ

Welcome to the Cove,

Read through our ISO 22000 forum. Some important threads:

ISO 22000 - PRPs and Operational PRPs - What's the Difference?

ISO 22000 Food Safety Management Systems - General Information

This was posted by Ajit:
oPRP (Operational PRP) - Implemented to specifically control and monitor the potential biological, chemical and physical hazards (personnel hygiene, sanitation, disinfection).
Click to expand...
See: OPRP discussion threads.

Also see: Pre-Requisite Programs.
 
T

tsmith7858

#3
#3
Re: Identification of Operational Prerequisite Programs (oPRP) for ready to eat produ

vandana said:
seeking informationon identification of OPRPs in prpn of Ready to eat products
Click to expand...
Not sure what prpn represents? :confused:

oPRPs are going to depend on your processes. Without knowing your processes it is difficult to say what you may need. If you are working with HACCP your hazard analysis should help identify when you need a PRP or CCP.

If you are using a particular standard (ISO 22000, BRC, SQF, etc) you should refer to them for help. PAS 220:2008 is also a good resource. It is used with ISO 22000.
 
H

harry

Super Moderator
#4
#4
Re: Identification of Operational Prerequisite Programs (oPRP) for ready to eat produ

In the context here, I think prpn = preparation.
 
T

Tony C

#5
#5
Re: Identification of Operational Prerequisite Programs (oPRP) for ready to eat produ

This will depend on your process but examples of pre-requisites (PRPs) can be:

Pest Control Policy/Procedures
Foreign Body Controls - Glass, Wood, Metal
Hygiene Policy/Procedures
Good Manuafacturing Practice Procedures
Cleaning Activities
Adequate Work Environment

Regards,

Tony
 
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