One of the hardest HACCP skills for beginners is identifying Critical Control Points. It’s also where people tend to over- or under-control processes, processes that could already be controlled by their PRPs or overlooked as they aren’t, obviously, listed. Let’s simplify it, make the concept practical and non-intimidating.
A CCP is a specific step where you must control a hazard to prevent, eliminate, or reduce it to a safe level. If you lose control at a Critical Control Point (CCP), food safety is compromised. Not every hazard needs a CCP, and that’s where beginners usually get tripped up.
Step-by-Step: How Beginners Can Identify CCPs
- Start With Your Process Flow (Not the Hazards)
Before we dive into the world of hazards, whether it’s those pesky pathogens (the “bad” bacteria and viruses), stray physical objects like metal filings and staples, or chemical culprits such as excessive additives or allergens, let’s take a step back. The very first thing you need to do is map out every step in your process. By understanding the full journey your product takes, you’ll be in a much better position to spot risks before they become real problems.
Map every step, including:
- Receiving
- Storage
- Processing
- Holding
- Packaging
- Distribution
Pay close attention: If a step isn’t captured on your flow diagram, it’s essentially invisible when it comes to hazard control. You can’t manage what you haven’t mapped.
- Identify Hazards at Each Step (Keep It Simple)
At every stage of your process, take a moment to consider: what kinds of hazards could show up here? Are they biological, physical, or chemical?
Asking these questions at each step helps you identify potential risks before they can slip through the cracks.
- Biological – bacteria, viruses, molds?
- Chemical – allergens, cleaners, lubricants?
- Physical – metal, glass, plastic?
Make sure to record each hazard category you encounter, even if you plan to address it later through your prerequisite programs (PRPs). This thorough documentation helps ensure that no potential risk is missed and strengthens the overall effectiveness of your food safety plan.
- Ask the Beginner-Friendly CCP Questions
Rather than relying on the entire decision tree, try using these four straightforward questions in plain language:
- Is there a serious food safety hazard here?
- Is there a step later that will remove or reduce this hazard?
- Is this the last chance to control it?
- Would losing control here make the food unsafe?
If the answer to #4 is YES, you likely have a CCP.
- Look for “Kill Steps” and “Hard Stops”
Beginners should start here, because most CCPs live at:
Common CCPs
- Cooking/baking/frying
- Pasteurization
- Retorting
- Cooling (for spore control)
- Metal detection
- Allergen changeover verification
These steps:
- Have measurable limits
- Are actively monitored
- Usually have no backup control
- Don’t Turn PRPs Into CCPs
A huge beginner mistake is labeling these as CCPs:
- Handwashing
- Sanitation
- GMPs
- Pest control
- Supplier approval
If these, as examples, are identified as CCPs, it will only make the HACCP plan that much more complicated. Some HACCP plans have no CCPs!
They are instead Prerequisite Programs (PRPs), which, for example, can be found in the CFR Title 21, Part 117. They support food safety, but don’t function as CCPs because:
- They’re not step-specific
- They don’t have critical limits
- They don’t stop production when they fail
- Test Your CCP With One Final Question
Ask this aloud with your team: If this step goes out of control, should we stop production immediately?
- Yes → Likely/probably a CCP
- No → It’s probably a PRP or control point
A Simple Beginner Example
Product: Fully cooked chicken strips
| Step | Hazard | CCP? | Why |
| Receiving raw chicken | Salmonella | ❌ | Controlled later |
| Cooking | Salmonella | ✅ | Kill step |
| Cooling | Spore growth | ✅ | Time/temperature |
| Packaging | Recontamination | ❌ | Controlled by PRPs |
| Metal detection | Metal fragments | ✅ | Last control |
Beginner Rules of Thumb (Save These)
- Most facilities have 2–5 CCPs, not 15
- CCPs always have numbers (time, temp, pH, mm)
- If you can’t monitor it in real time, it’s probably not a CCP
- CCPs are about process control, not cleanliness
Why Beginners Struggle with Critical Control Points (and How to Fix It)
New teams are taught definitions instead of scenarios. The fastest way to learn CCPs is walking the floor and asking:
“Where could this go wrong, and where is our last chance to stop it?”
That’s exactly how strong HACCP plans are built in the real world.
HACCP training is essential for anyone involved in food safety because it provides the foundation needed to understand, identify, and manage Critical Control Points (CCPs) effectively. Through comprehensive training, individuals learn not only the theory behind HACCP principles but also how to apply them in real-world scenarios. This hands-on knowledge empowers teams to spot potential hazards before they become serious issues, identify the most effective points in the process to control them, and implement appropriate monitoring and corrective actions. Ultimately, thorough HACCP training ensures that everyone on the team is equipped with the skills and confidence to maintain food safety standards and protect public health.