Food Safety Training on Hazard Control Plan (CCP and OPRP)

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

This course helps organizations that gear towards FSSC 22000 implementation and certification.  It will help in the determination of (critical control points) CCPs and (operational prerequisite programs) OPRPs as per the requirement of the standard.

  • Food Safety Requirements (review of Codex Alimentarius)
  • Important Terms and Definitions on Codex (Hazard Analysis and Critical Control Point) HACCP and (Food Safety Management Systems) FSMS
  • Linkages/ correspondence of HACCP and FSMS requirements
  • Guidelines on how to interpret Clause 7and 8 of FSMS based on ISO 22004
  • Hazard Analysis
  • Risk Assessment
  • Prerequisite Programs (PRPs) vs OPRPs vs CCPs
  • Categorization of control measures
  • Establishing OPRP and HACCP Plan
  • Monitoring vs Verification vs Validation


Upon the completion of this course, you are expected to strengthen your understanding of the following:
  • HACCP and FSMS specifically on the identification and selection of control measures
  • Requirements of FSMS Clauses 8
  • FSMS requirements as  emphasized in ISO/TS 22004:2005
This will enable you to further strengthen implementation of these various requirements in the context of continual improvement of your food safety management system.



This course is useful to staff, supervisors, and managers involved in HACCP program planning, implementation and evaluation.  It is recommended that participants have prior knowledge and experience of HACCP and Food Safety.

Note: SGS shall provide only generic information and advice which are freely available in the public domain.

SGS will not provide company-specific advice towards any development and implementation of managements systems for eventual certification, which contravenes requirements of the IAF Guidance (i.e. provision of consultancy services).

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3 days

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