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    OPRP Plan

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    20125320
    This document outlines an Operational Prerequisite Program (OPRP) for yogurt production. It identifies potential hazards at each step of production and establishes control measures. Key steps addressed include milk sourcing, receiving/storage, pasteurization, culturing/fermentation, packaging, storage/transportation, allergen control, quality control, traceability, training, and documentation. Regular monitoring and documentation are important for verifying the effectiveness of control measures in maintaining food safety.

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    OPRP Plan

    Uploaded by

    20125320
    228 views3 pages
    This document outlines an Operational Prerequisite Program (OPRP) for yogurt production. It identifies potential hazards at each step of production and establishes control measures. Key steps addressed include milk sourcing, receiving/storage, pasteurization, culturing/fermentation, packaging, storage/transportation, allergen control, quality control, traceability, training, and documentation. Regular monitoring and documentation are important for verifying the effectiveness of control measures in maintaining food safety.

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    This document outlines an Operational Prerequisite Program (OPRP) for yogurt production. It identifies potential hazards at each step of production and establishes control measures. Key steps addressed include milk sourcing, receiving/storage, pasteurization, culturing/fermentation, packaging, storage/transportation, allergen control, quality control, traceability, training, and documentation. Regular monitoring and documentation are important for verifying the effectiveness of control measures in maintaining food safety.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    228 views3 pages

    OPRP Plan

    Uploaded by

    20125320
    This document outlines an Operational Prerequisite Program (OPRP) for yogurt production. It identifies potential hazards at each step of production and establishes control measures. Key steps addressed include milk sourcing, receiving/storage, pasteurization, culturing/fermentation, packaging, storage/transportation, allergen control, quality control, traceability, training, and documentation. Regular monitoring and documentation are important for verifying the effectiveness of control measures in maintaining food safety.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Step Hazard Control measures

    Milk Sourcing Contamination of raw milk  Source milk from


    with pathogens approved suppliers
    with regular testing and
    quality assurance
    programs.
     Conduct microbial
    testing, including tests
    for pathogens (e.g.,
    Salmonella, E. coli)
    and standard plate
    count.

    Receiving and Storage of Inadequate handling and  Implement strict


    Raw Materials storage leading to protocols for receiving
    contamination and inspecting raw
    materials.
     Store raw materials in
    designated areas with
    proper temperature
    controls
    Pasteurization Presence of harmful bacteria  Implement
    pasteurization at the
    required temperature
    and time.
     Regularly monitor and
    record pasteurization
    parameters.

    Culturing/Fermentation Growth of undesirable  Use standardized and


    microorganisms. controlled starter
    cultures.
     Maintain specific
    fermentation
    conditions.

    Hygiene Practices Cross-contamination during  Strict hygiene


    production. protocols for
    personnel, equipment,
    and facilities.
     Regular sanitation of
    production areas and
    equipment.
    Packaging Introduction of contaminants  Ensure packaging
    during packaging materials are sterile
    and food-grade.
     Implement hygienic
    filling and sealing
    processes.

    Storage and Transportation Inadequate temperature  Maintain controlled


    control leading to spoilage. refrigeration during
    storage and
    transportation.
     Monitor and record
    temperature conditions.

    Allergen Control Presence of undeclared  Implement strict


    allergens protocols to prevent
    cross-contact with
    allergens.
     Clearly label allergen
    information on
    packaging.

    Quality Control Deviations from product  Implement quality


    quality standards checks at various
    production stages.
     Establish protocols for
    corrective actions in
    case of deviations.

    Traceability Inability to trace products in  Implement a robust


    case of a recall traceability system,
    including batch coding.
     Regularly conduct
    mock recalls to test the
    system's effectiveness.

    Employee Training Lack of knowledge leading to  Provide comprehensive


    mistakes in handling or training programs for
    production all employees.
     Regularly update
    training to ensure
    awareness of the latest
    food safety practices.

    Documentation and Record Inadequate documentation  Maintain detailed


    Keeping leading to difficulties in records of all
    tracking and auditing processes, including
    testing results and
    corrective actions.
     Regularly review and
    update documentation
    to reflect any process
    changes.

    OPRP stands for Operational Prerequisite Program, and it's part of the HACCP (Hazard
    Analysis and Critical Control Points) system, commonly used in the food industry to ensure
    food safety. For yogurt production, OPRP could include steps such as pasteurization, hygiene
    practices, and equipment sanitation. It's crucial to identify potential hazards and establish
    control measures.
    The specific details of your OPRP plan may vary based on the scale and intricacies of your
    yogurt production process. Regular monitoring, verification, and documentation are crucial to
    ensuring the effectiveness of the plan in maintaining food safety.

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