HACCP: Principle 2 - Determine Critical Control Points (CCPs)

A critical control point (CCP) is defined as a step which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Examples of CCP's may include thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contamination. Critical control points must be carefully developed and documented and must be used only for purposes of product safety.

Other Documents in the Series

Hazard Analysis Critical Control Point (HACCP)
HACCP: Principle 1 - Conduct a Hazard Analysis
HACCP: Principle 2 - Determine Critical Control Points (CCPs) - Current Document
HACCP: Principle 3 - Establish Critical Limits
HACCP: Principle 4 - Establish Monitoring Procedures
HACCP: Principle 5 - Establish Corrective Actions
HACCP: Principle 6 - Establish Verification Procedures
HACCP: Principle 7 - Establish Record Keeping and Documentation Procedures

For more information about the content of this document, contact Daryl Loback or Food Safety Division.
This information published to the web on June 17, 2002.
Last Reviewed/Revised on July 30, 2008.