A critical control point (CCP) is a point, step, or procedure in a food production or handling process at which a control can be applied to prevent, eliminate, or reduce a food safety hazard. It is a key step at which a potential food safety hazard can be prevented, eliminated, or reduced to an acceptable level. Examples of CCPs include cooking, cooling, and packaging. Identifying and monitoring CCPs is an important part of a food safety management system, such as HACCP (Hazard Analysis and Critical Control Points).
