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Difference Between CCP and OPRP (Based on ISO 22000:2018 Version)

08,August, 2019

Difference Between CCP and OPRP
(Based on ISO 22000:2018 Version)

Author: Haitham Fathy

Why now?

Since 2005, the most famous question which I used to hear in relation to ISO 22000 was what is the difference between CCP, OPRP ? so it was essential to find a way to clarify the difference simply although that the definitions of those terms were not that much clear in 2005 version of ISO 22000 but Nowadays we have a new version of ISO 22000 which is giving more clarity (as per my understanding) on those terms and definitions
That’s why I am publishing this paper

What is the problem?

When you read the definitions of CCP and OPRP in ISO 22000 you may discover that the definition itself needs a definition, you may find it difficult to understand especially for those who are newly in touch with the standard of ISO 22000 and even for some professionals 

CCP (Critical Control Point)

Definition:
Step in the process at which control measure(s) is (are) applied to prevent or reduce a significant food safety hazard to an acceptable level, and defined critical limit(s) and measurement  enable the application of corrections 

In the definition of CCP we have seen words like Critical Limit and measurement

Now what each of those words means?

=> Critical Limit: measurable value which separates acceptability from unacceptability

=> Measurement: a process  to determine a value

Examples of CCPS:

Cooking/pasteurization
Cooling
pH level
Metal detector

Author’s clarification: 

Critical limit is measurable value which separates acceptability from unacceptability , this term is relevant to CCP only , we must have a value to be measured for any CCP and we should keep in our mind that the word observation is not mentioned in the definition of CCP 

Example: Cooking step in catering industry is essential to reduce the microbiological hazard and its measurable (>=75 C)

OPRP (Operational Pre-requisite programme)

Definition:
Control measure or combination of control measures applied to prevent or reduce a significant food safety hazard to an acceptable level, and where action criterion and measurement or observation enable effective control of the process and/or product 

In the definition of  OPRP we have seen 3 terms like Action criterion and measurement or observation

Now what each of those words means ?

=> Action criterion: measurable OR observable specification for the monitoring of an OPRP 

=> Measurement: a process to determine a value

=> Observation:  a process to determine a status 

Examples of OPRPS:

=>    Sanitation effectiveness (pathogen or allergen)
=>    Hand washing and sanitizing
=>    Glass policy (not designated as CCP)
=>    Post maintenance procedure / activity 

Author’s Clarification: 

Action criteria is a specification (rules) to be followed for observing or measuring the OPRP which means that OPRP can be measurable or it can be observed only , this term is relevant to OPRPs only 

Example: Handwashing has a specification (rules) to be followed for its effectiveness but it’s not practical to measure the effectiveness of this handwashing rules and getting a value by taking hand swabs at every time of washing hands so observing this activity status is only enough and can be considered as OPRP which Is essential to control the significant microbiological hazard in many food industries 

Author’s Clarification: 

Now we can understand that CCP shall be a step in the flow diagram while OPRP is just a control measure or combination of control measures* where it’s not mandatory to be a step in the flow diagram 

*Note: Combination of control measures has been mentioned because one hazard can be controlled by a mixture of control measures.

In HACCP the word PRP , CCP were only existing and it was obvious that CCPs shall be measurable , it was observed that some of the PRPS are so critical for operation to reduce or prevent the significant hazards of the product but it cannot be measurable practically to come under the term of CCP so that in ISO 22000 a new term have been added and they called it as OPRP   

In many food  industries cleaning/washing is one of the most critical control measures to prevent or reduce the significant hazards like microbiological, physical and even chemical hazards and it may be difficult to measure the effectiveness of this control measure frequently  so many professionals are considering it as OPRP and we need to keep in mind that  since cleaning / washing is a part of PRPS and critical for operation so the most suitable word is operational PRP (OPRP)

Disclaimer 

All information provided are from the perspective of the author and to be considered for general information purpose 

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