OPRP: Operational Prerequisite Programs

OPRP, or Operational Prerequisite Programs, are fundamental food safety measures that, although not classified as Critical Control Points (CCPs), play a pivotal role in mitigating or eliminating the risk of foodborne illnesses. These programs are implemented to establish a hygienic and secure environment for food production, thereby minimizing the potential for contamination.

Key Characteristics of OPRPs:

• Essential but not critical: While OPRPs are important, they are not as directly tied to specific hazards as CCPs are.
• Preventive measures: OPRPs aim to prevent contamination or reduce the likelihood of hazards occurring.
• Supporting roles: OPRPs often support CCPs by creating a suitable environment for their effective implementation.

Examples of OPRP:

• Sanitation and cleaning: Regular cleaning of equipment, utensils, and facilities to prevent contamination.
• Pest control: Implementing measures to prevent and control pests that could contaminate food.
• Employee hygiene: Ensuring that employees maintain proper hygiene practices, such as handwashing and wearing appropriate clothing.
• Supplier verification: Ensuring that suppliers are providing safe and high-quality ingredients.
• Equipment maintenance: Regularly maintaining and calibrating equipment to ensure proper functioning.
• Traceability: Implementing systems to track the movement of food through the production process.

Steps in Implementing OPRP:

• Risk assessment: Identify potential hazards and assess their significance.
• Develop OPRP measures: Create specific procedures and guidelines to address identified risks.
• Implement OPRP measures: Put the developed procedures into practice.
• Monitoring and verification: Regularly monitor compliance with OPRP measures and verify their effectiveness.
• Record-keeping: Maintain records of OPRP activities to demonstrate compliance and facilitate audits.
• Corrective actions: Take immediate corrective actions if any deviations from OPRP procedures are identified.

Through the diligent implementation of OPRPs, food establishments can substantially diminish the likelihood of foodborne illnesses and safeguard the safety of their products.