ISO 22000, PRP, PRPo

PRPs make up the base of the hygienic environment indispensable and prerequisite to optimum conditions in food safety. They are integrated to a general level HACCP study.

Each PRP is linked dynamically to a document accessible by all users and features revision traceability.

Step No.8 which determines critical points produces either a critical point to monitor or a control point covered by a PRPop.
The decision tree is that of the ISO 22000.