What is a critical control point (CCP)?

A critical control point (CCP) is defined as a step in the food production process where control can be applied to prevent or eliminate food safety hazards. This concept is central to the Hazard Analysis and Critical Control Points (HACCP) system, which is designed to systematically identify and manage potential hazards that could compromise food safety. Identifying CCPs is essential in developing effective food safety plans, as interventions at these points can significantly reduce risks and ensure the safety of food products.

In the context of HACCP, a critical control point may involve monitoring a temperature during cooking to ensure that food reaches a safe internal temperature or controlling the pH levels of a product to inhibit microbial growth. The proper management of these points is key to maintaining the overall safety of food products throughout the production process.