What is a critical control point (CCP)?

A critical control point (CCP) is a point in the food preparation process where control can be applied to prevent or eliminate food safety hazards. This definition is essential in food safety management systems, particularly in Hazard Analysis and Critical Control Points (HACCP) frameworks, because it emphasizes the importance of identifying critical stages in food processing where risks related to food safety can be effectively managed.

Identifying a CCP allows food handlers and managers to implement necessary controls, such as cooking temperature, cooling times, or contamination prevention measures. The goal is to minimize hazards that could lead to foodborne illnesses. This proactive approach not only ensures compliance with food safety regulations but also protects consumers by maintaining the integrity of the food supply.

Other options do not capture the specificity required to define a CCP accurately. For instance, simply plating food does not inherently relate to controlling food safety hazards, and stating that any stage of food processing qualifies as a CCP lacks the critical aspect of focused preventive measures. Similarly, defining a CCP merely as a cooking technique overlooks the broader context of hazard prevention and monitoring that is central to food safety practices.