What is a Critical Control Point (CCP)?
Identifying and monitoring CCPs is an important part of a food safety management system, such as HACCP (Hazard Analysis and Critical Control Points).
How Did HACCP Come About?
In the 1970s, HACCP was introduced to the commercial food industry by the Pillsbury Company, and it was further developed by the National Aeronautics and Space Administration (NASA) and the U.S. Army. The system was first applied to the meat and poultry industry, but it quickly spread to other food industries such as seafood, juice, and dairy.