CCPs, oPRP & PRP Training Course Material

This training material will enable the trainer help learners in the selection of control measures based on the requirements of ISO 22000 and guidelines of ISO/TS 22004.

The material has been developed to introduce learners to the basic concepts relating to CCPs, oPRPs, PRPs and risk management in food safety.

This training material is designed to help facilitators reach their audience in terms of helping organizations on how to gear towards FSSC 22000 implementation and certification.  It will help in the determination of critical control points (CCPs), Operational prerequisite programs (OPRPs) and Prerequisite programs (PRPs) as per the requirement of the standard.

Training highlights

• Introduction to CCPs, OPRPs, PRPs and Risk Management.
• Categories of Control Measures
• When to determine and apply control points etc.

The training material is tailored to meet the need of:

1. All food handlers
2. Business owners or any person in charge of food premises
3. QA/QC managers
4. Production managers
5. Supervisors
6. HACCP team

After payment, you will immediately receive an email with a link to download this material.