What is a critical control point (CCP)?

A critical control point (CCP) refers to a specific step in the food preparation process where potential hazards can be controlled, reduced, or eliminated to ensure food safety. Identifying CCPs is crucial in the Hazard Analysis and Critical Control Points (HACCP) system, which is a proactive approach used to prevent foodborne illnesses.

In food safety management, the emphasis is placed on monitoring these points rigorously to prevent contamination or unsafe conditions that could lead to foodborne diseases. By focusing on where these hazards occur, food managers can implement necessary measures to control those specific risks effectively, ensuring that the food served is safe for consumption.

This distinguishes CCPs from other processes such as cleaning steps, food serving practices, or storage methods, which may not directly relate to the critical aspects of preventing food hazards during food preparation.