Professional Documents
Culture Documents
CCPs:
1.
HACCP Terms:
Critical Control Point (CCP) - is
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.
Operational Pre-Requisite
Program (OPRP) - is where there
is no defined critical limit or where
there is a CCP further along the
Production line, a PRP identified
during a hazard analysis as
essential to controlling: (a) the
likelihood of introducing food safety
hazards to; (b) contamination of;
and/or (c) proliferation of food
safety hazards in the products(s) or
processing environment(s).
2.
OPRPs:
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6.
It is the primary concern of SIPCO (PepsiCola Bugshan) that all beverages are
manufactured to the very highest standards,
using quality materials and ingredients.