What is a critical control point (CCP)?

A critical control point (CCP) refers to a specific step in the food production process where a control measure can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. Understanding CCPs is crucial in food safety management systems, such as Hazard Analysis and Critical Control Points (HACCP), which are designed to identify potential hazards in food production and establish preventive measures.

By pinpointing these critical control points, companies can effectively monitor and manage food safety risks, ensuring that the food produced is safe for consumption. The identification of a CCP is based on scientific evidence and risk assessment, which allows producers to implement necessary control measures and responses if critical limits are not met.

This concept is central to food safety practices because it underscores the importance of proactive measures in the production environment to avoid contamination and ensure public health.