HACCP and PRPs within ISO 22000
HACCP and PRPs form the operational core of ISO 22000. The standard is published by ISO . For a practical explanation of HACCP, see the NVWA (Netherlands Food and Consumer Product Safety Authority) . The hygiene basis is set out in EU Verordening 852/2004 (EU Food Hygiene Regulation) .
In short: PRPs set out the basic conditions, HACCP controls product-specific hazards, and ISO 22000 brings everything together in an auditable management system.
Do you want to understand the HACCP method itself first, separate from ISO 22000? Then start with what is HACCP. There you will also find the 7 HACCP principles with an example, a worked hazard analysis and the CCP decision tree for determining critical points.
HACCP and PRPs within ISO 22000 in brief
| Term | Meaning | Why it matters |
|---|---|---|
| PRPs | Basic conditions such as hygiene and cleaning | Foundation for stable processes |
| HACCP | Method for hazard analysis and control | Stops risks from affecting product safety |
| CCP | Critical control point with a limit | Direct control over critical hazards |
| OPRP | Operational prerequisite programme with increased control | Extra assurance for relevant risks |
Applying HACCP in practice
1. Identify hazards
Map biological, chemical, physical and allergen hazards per process step.
2. Assess risks
Determine likelihood and impact, and decide which hazards need additional control.
3. Determine CCPs/OPRPs
Decide where strict limits are needed (CCP) and where operational control is sufficient (OPRP).
4. Monitoring and corrective actions
Define measuring frequency, responsibilities and actions when a limit is exceeded.
5. Verification and validation
Check that control measures really work, and update analyses after changes.
Examples of PRP categories
| PRP category | Practical examples |
|---|---|
| Site and infrastructure | Zoning, maintenance, choice of materials |
| Cleaning and disinfection | Cleaning schedules, verifications, release |
| Personal hygiene | Clothing, hand hygiene, access rules |
| Pest control | Monitoring, records, corrective actions |
| Supplier management | Specifications, approval, performance reviews |
| Storage and transport | Temperature control, FIFO/FEFO, segregation |
CCP versus OPRP: the practical difference
| Question | CCP | OPRP |
|---|---|---|
| Is there a critical limit? | Yes | Usually operational criteria |
| Does exceeding it pose an immediate high risk? | Yes | Increased but usually more indirect |
| Is immediate corrective action mandatory? | Always | Depends on process design |
| Audit focus | Very high | High |
A HACCP system only works if employees understand what they monitor and why. That is part of food safety culture: the way people on the shop floor apply food safety rules in practice.
Common mistakes with HACCP in ISO 22000
Mistake
- PRPs not carried out consistently across shifts.
- HACCP analysis not updated after a change.
- Monitoring records contain gaps.