Please explain what ssop and oprp of food processing enterprises refer to respectively.

Hello, I'm glad to answer your question.

SS0P refers to Hygienic Standard Operating Procedures (SSOP), which is an operating instruction document formulated by food enterprises to guide how to carry out pu washing, disinfection and sanitary maintenance in food production and processing in order to meet the requirements specified by GNP, ensure the elimination of undesirable human factors in the processing process and make the processed food meet the hygiene requirements.

OPRP: refers to the business premise plan (OPRP), which is the basic conditions and activities determined by food enterprises through hazard analysis in order to reduce the possibility of introduction and/or pollution or diffusion in the adverse environment of products or product processing.

Content:

When using OPRP, it includes the following eight requirements:

1, water (ice) is safe;

2. Cleanliness of surfaces in contact with food (including equipment, handball and work clothes);

3. Prevent cross-contamination,

4, hand unification and zero elimination, toilet facilities maintenance and health maintenance;

5. Prevent food from being polluted by pollutants.

6. Marking, storage and use of toxic chemicals;

7. Employee health and hygiene control:

8. Prevention and control of insects.

The range of 0PR is relatively narrow, and it is a part of 0PRP.

In ISO22000, GMP and SSOP are no longer mentioned, but a "prerequisite scheme" (PRP for short) is put forward. It is defined as: (food safety) the basic conditions and activities necessary to maintain a hygienic environment in the whole food chain, so as to be suitable for producing, processing and providing safe end products and safe food for human consumption) to replace the traditional GMP and SSOP concepts. GAP, GVP, GMP, GHP, GPP, GDP, GTP, etc. All belong to the category of "premise scheme". OPRP of ISO22000. It is defined as a necessary precondition determined by hazard analysis to control the possibility of introduction and/or pollution or diffusion of products or product processing environment in food safety hazards. There are both connections and differences between SSOP and traditional SSOP. OPRP, like SSOP, includes the management of health control measures. However, the traditional SSOP is an operating procedure compiled to meet GMP requirements, which does not depend on hazard analysis, nor does it emphasize that it is compiled after hazard analysis, nor does it emphasize that it is specifically aimed at a certain product. OPRP is a measure to control the possibility of introduction of food safety hazards and/or the possibility of pollution or diffusion of food safety hazards in the product or processing environment. It is determined after hazard analysis, emphasizing the specific hazards in specific operations for specific products.