Understanding PRPs, OPRPs and CCPs

During ISO 22000 and HACCP consulting, ITVC frequently receives questions about the differences between PRPs, OPRPs and CCPs. The following explanation supports practical understanding.

1. Prerequisite programmes (PRPs)

PRPs are the basic conditions and activities needed within the organization and throughout the food chain to maintain a hygienic environment for food production, processing and handling. They provide general preventive conditions rather than being selected to control a particular significant hazard.

PRPs form a foundation for HACCP and food safety management. They establish general controls across food operations; their application can cover facilities, personnel, equipment and operational practices.

Examples include cleaning and sanitation, prevention of cross-contamination and pest control. ISO 22002-100:2025 provides common PRP requirements and is used together with the relevant sector-specific part of the ISO 22002 series.

Depending on the organization’s position in the food chain, related practices include good agricultural practices (GAP), good veterinary practices (GVP), good hygiene practices (GHP) and good manufacturing practices (GMP).

ISO 22002-100:2025

2. Operational prerequisite programmes (OPRPs)

An OPRP is a control measure or combination of measures used to prevent or reduce a significant food safety hazard to an acceptable level. Action criteria, together with measurement or observation, allow effective control of the process or product.

OPRPs are selected through hazard analysis to address specific significant hazards at relevant steps or for relevant products. They should not be confused with the general conditions provided by PRPs.

OPRPs use action criteria rather than CCP critical limits. If an action criterion is not met, assess the consequences for food safety, identify and control affected product, and apply appropriate corrections and corrective actions. Do not assume the product remains safe.

Possible examples include allergen cross-contact controls at particular production steps and controls during product storage. Classification depends on the organization’s hazard analysis; a measure is not automatically an OPRP in every process.

3. Critical control points (CCPs)

A CCP is a process step at which one or more control measures address a significant food safety hazard, and defined measurable critical limits enable monitoring and timely corrections.

Significant hazards identified through hazard analysis are managed through OPRPs and control measures at CCPs.

CCP controls are managed in the HACCP plan. Critical limits distinguish acceptable operation from loss of control; when a critical limit is not met, affected product must be treated as potentially unsafe and managed accordingly.

Examples can include pasteurization temperature and holding time for milk, or a validated moisture limit after drying. The relevant limits and classification must be justified for the product and process.

Related articles

• ISO 22000 Consulting and Training
• ISO 22000 Structure and Related Standards
• Benefits of ISO 22000 Certification
• ISO 22000 Documentation Checklist
• Conditions for Implementing ISO 22000
• Validation, Verification and Monitoring in ISO 22000