How are Critical Control Points (CCPs) determined in a HACCP plan?

Critical Control Points (CCPs) are determined by assessing points in the production process where potential food safety hazards can be effectively controlled or eliminated. This assessment involves analyzing each step in the food production process to identify points that could pose risks to food safety, such as biological, chemical, or physical hazards. Once these points are identified, appropriate control measures can be established to mitigate the risks.

This process is central to the HACCP system, as it focuses on preventing hazards rather than relying solely on end-product testing. By critically evaluating each step, the HACCP plan ensures that risk factors are proactively addressed, ensuring safer food production.

Identifying CCPs is not about setting arbitrary limits, gathering customer feedback, or randomly selecting steps in the process, as those approaches would not systematically ensure that potential hazards are consistently controlled. Instead, a thorough hazard analysis is conducted to pinpoint crucial points in the process, making this approach the foundation of a successful HACCP plan.