OPRP — Operational Prerequisite Programme
Updated 2026-07-12 · Reviewed by: Redazione ce85204 — revisione editoriale assistita da AI (2026-07-12)
An OPRP (operational prerequisite programme) is an ISO 22000 control measure that addresses a significant hazard without the measurable critical limit typical of a CCP. It sits in an intermediate position between prerequisites (PRPs) and critical control points (CCPs).
At a glance
- The OPRP is a category of the ISO 22000 standard, not a term of Regulation (EC) 852/2004: it controls a significant hazard with a targeted control measure.
- It sits in between: more stringent than a general prerequisite (PRP), less than a CCP.
- It applies when a hazard is significant but does not admit a measurable critical limit in real time with immediate corrective action.
- It requires action criteria, planned monitoring and defined actions, but not necessarily a numeric critical limit like the CCP.
- In the EU framework it still falls within procedures based on HACCP principles Article 5(1) of Regulation (EC) No 852/2004.
Commentary
Origin and definition
The term OPRP does not appear in Regulation (EC) 852/2004: it originates in the international standard ISO 22000, dedicated to food safety management systems. ISO 22000 distinguishes three levels of control: PRPs (general prerequisites, basic hygiene conditions), OPRPs (operational prerequisite programmes) and CCPs (critical control points). The OPRP is defined as a control measure, or combination of measures, applied to prevent or reduce to an acceptable level a significant food-safety hazard, where that hazard is not controlled by a CCP.
The intermediate position
The difference between the three levels is best grasped in a table:
| Feature | PRP | OPRP | CCP |
|---|---|---|---|
| Addresses a specific significant hazard | no | yes | yes |
| Measurable critical limit | no | action criteria, not always numeric | yes, always |
| Monitoring | general | planned | continuous or systematic |
| Loss of control | not immediately detectable on a single batch | assessed over the whole | detectable and correctable on the single batch |
The OPRP arose from the practical need to place those measures that are clearly aimed at a significant hazard — and therefore not reducible to a mere prerequisite — but that do not lend themselves to a critical limit observable in real time with corrective action on the single batch, and so lack the full features of the CCP. A recurring example is the validated washing of vegetables intended to be eaten raw: it reduces the microbial load but does not eliminate it against a measurable batch-by-batch critical limit.
Relationship with EU law
Regulation (EC) 852/2004 neither requires adoption of ISO 22000 nor uses the PRP/OPRP/CCP classification: it requires permanent procedures "based on the HACCP principles" Article 5(1) of Regulation (EC) No 852/2004, leaving the operator organisational freedom. The OPRP is therefore a useful conceptual tool — adopted by those who certify their system to ISO 22000 or GFSI schemes — but in the EU framework what matters is that every significant hazard is actually identified and controlled, with documentation commensurate with the business Article 5(2) of Regulation (EC) No 852/2004. During official controls the authority verifies the substance of the control, not the label attached to the measure. In our view, for small businesses the ISO three-way split is often an overload: the operationally relevant distinction remains that between what prerequisites control and what requires a CCP.
Common errors
- Believing the OPRP is required by Regulation 852/2004. It is not: it is a category of the voluntary ISO 22000 standard. The Regulation requires procedures based on HACCP principles, without imposing this classification Article 5(1) of Regulation (EC) No 852/2004.
- Using the OPRP to "downgrade" a genuine CCP. If a hazard admits a measurable critical limit with correction on the single batch, it is a CCP: labelling it an OPRP to reduce monitoring burdens is a methodological error.
- Neglecting validation and monitoring of the OPRP. The OPRP too addresses a significant hazard and must be documented and verified, as part of the HACCP procedures Article 5(2) of Regulation (EC) No 852/2004.
Frequently asked questions
What is an OPRP?
An OPRP (operational prerequisite programme) is, in the ISO 22000 standard, a control measure applied to prevent or reduce to an acceptable level a significant hazard that is not managed by a CCP. It sits in an intermediate position between prerequisites and critical control points.
Is the OPRP required by Regulation 852/2004?
No. The term belongs to the voluntary ISO 22000 standard. Regulation (EC) 852/2004 requires procedures based on HACCP principles Article 5(1) of Regulation (EC) No 852/2004 without imposing the PRP/OPRP/CCP classification.
What is the difference between an OPRP and a CCP?
A CCP has a measurable critical limit and allows loss of control to be detected and corrected on the single batch. An OPRP addresses a significant hazard with action criteria and planned monitoring, but without that critical limit observable in real time.
What is the difference between an OPRP and a PRP?
A PRP is a general hygiene condition, not tied to a specific significant hazard. An OPRP is instead targeted at a significant hazard identified by the hazard analysis, and therefore requires validation and planned monitoring.
Do I need OPRPs to comply in Europe?
No. Compliance with Regulation (EC) 852/2004 is achieved with procedures based on HACCP principles Article 5(1) of Regulation (EC) No 852/2004; the ISO classification is useful for those certifying their system to ISO 22000, but it is not a legal requirement.
Can washing vegetables be an OPRP?
In the ISO 22000 logic, yes: the validated washing of vegetables to be eaten raw reduces the microbial load but usually does not eliminate it against a measurable batch-by-batch critical limit, so it is classified as an OPRP rather than a CCP.
Sources
- ISO 22000:2018 — Food safety management systems (definition of operational prerequisite programme): https://www.iso.org/standard/65464.html — accessed 2026-07-12.
- EUR-Lex — Regulation (EC) No 852/2004, Article 5, consolidated text of 24 March 2021 (CELEX 02004R0852-20210324): https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02004R0852-20210324 — accessed 2026-07-12.
- Codex Alimentarius — General Principles of Food Hygiene CXC 1-1969, rev. 2020: https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/ — accessed 2026-07-12.
Drafting and review
ce85204 editorial team. Draft generated with AI from primary sources; editorial review AI-assisted (see methodology).