Prerequisite Program (PRP): Basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products and safe food for human consumption.
oPRP and CCP’s are specific to a food operation and are determined after doing the hazard analysis.
Critical Control Point (CCP): 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. There are likely to be only a few steps where loss of control will result in the production of a potentially unsafe food. All CCP’s require control measures, monitoring procedures, CAR’s, responsibilities and records. In addition, CCP’s require that measurable critical limits be set.
Operational Prerequisite Programs (oPRP): are used to reduce the likelihood that products and/or the processing environment will be exposed to hazards or will be contaminated and that hazards will proliferate. oPRP’s require control measures, monitoring procedures, CAR’s, responsibilities and records. They do not require that critical limits be set.