What is a critical control point (CCP)?

A critical control point (CCP) is defined as a step in the food preparation process where a hazard can be prevented, eliminated, or reduced to safe levels. In the context of food safety and sanitation, identifying CCPs is essential because they are pivotal in controlling foodborne hazards that may arise during the handling and preparation of food. This concept is fundamentally important in food safety management systems, such as Hazard Analysis Critical Control Point (HACCP), which prioritizes proactive measures to prevent food safety issues rather than reacting to them after they occur.

For example, during cooking, the monitoring of temperature can be a CCP, where ensuring that food reaches a safe minimum temperature can effectively reduce the risk of harmful bacteria. By identifying and managing these critical points, food safety practices can be enhanced, leading to safer food products for consumers.