Critical Control Point ✋🚫vs⚠️Operational Pre-requisite Programs by Decision🌴 (Part 6️⃣ HACCP Tr. )

Hello every body from #Simplyfoodea channel
In this Video we will Explain briefly the #Decision_Tree to differentiate between the #Critical_Control_Point vs #Operational_Pre-requisite_Programs


Processes Hazard Risk Assessment
From 1 – 4 = Low Risk (Prerequisite Program) PRP
From 5 – 10 = Med Risk (Prerequisite Program) PRP
From 12 – 25 = High Risk So the Decision tree to differentiate between Operational Prerequisite Program OPRP (Specific Prerequisite Programs) SPPs and Critical Control Point (CCP)

CCP - Critical Control point ( Decision Tree )

1- Do Control Measure exist at this step for the identified hazard and control at this step are Necessary for Food Safety ?

2- Does this step eliminate or reduce the likely occurrence of a hazard to an Acceptable Level ?

3- Could Contamination with Identified Hazards occur in excess to acceptable levels or Could these Increase to Unacceptable Levels ?

4- Will a Subsequent Step eliminate identified Hazard or reduce the likely occurrence to an Acceptable Level ?

Critical Control Point definition from ISO 22000 : 2018 Standards

It is a 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 .


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