I, occasionally, get many questions on how to distinguish between CCPs (Critical Control Point) in HACCP (Hazard Analysis Critical Control Point) and OPRPs (Operational Prerequisite Programs), as indicated both in HACCP and ISO 22000. Normally, people get confused if they upgrade from HACCP to ISO 22000 or FSSC 22000. Because in HACCP, alot of people think the system puts more focus on the Critical point, then it control measures. However in ISO 22000 or FSSC 22000, they require operation need to have a proper mechanisms to identify OPRPs and CCPs, and both need to have proper control measures but at different levels.
In ISO22004, Food Safety Management guideline, gives a clear process on how to get above going on..