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

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