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

 
 
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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 CCPs may include:
  • cooking
  • chilling
  • nitrite or cure additions
  • metal detection
 
 
 
 

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
 
 
 
 
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For more information about the content of this document, contact Claude Baker.
This information published to the web on June 17, 2002.
Last Reviewed/Revised on April 1, 2015.