Hazard Analysis and Risk-Based Preventive Controls
(HARPC) is in many ways an extension of HACCP, but with a slightly different
approach. This article reviews a key component of HARPC: the difference between
critical control points (CCPs), prerequisite programs (PRPs), and operational
prerequisite programs (OPRPs)
CCP’s (Critical Control Points):
According to the FDA, a CCP is “a 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.â€
Examples:
·
A specified heat process, like pasteurization
·
Refrigeration of precooked foods
CCPs are based on the idea of critical limits, which
are thresholds used to determine safe and unsafe conditions. They are
considered to have “absolute†control over the hazard.
Prerequisite Programs (PRPs):
PRPs are “procedures, including Good Manufacturing
Practices, that address operational conditions providing the foundation for the
HACCP system.†These are general control measures applicable across all areas
of food processing and aimed at maintaining a safe and hygienic environment.
They do not control specific hazards or steps in the process.
Examples: Supplier control, Cleaning and sanitation, Personal
hygiene, Training
OPRP’s (Operational Prerequisite Programs):
OPRPs are special types of PRPs. They are also control
measures aimed at maintaining a safe and hygienic environment. But, unlike
regular PRPs, they do control specific hazards and steps in the process. Examples: Glass and metal control &
Specific sanitation procedures to prevent cross-contamination at a
certain part of the line
User questions & answers