HACCP - Step 7 - principle 2: determining critical control points
14/04/2023
This guidance document explains critical control points (Step 7/Principle 2) and how to identify them to develop an effective HACCP system.
A Critical Control Point, or CCP, is a step at which control can be applied. It is essential to preventing or eliminating a food safety hazard or reducing it to an acceptable level. When trying to determine a CCP, it can be useful to use a decision tree, such as the one included in the Codex General Principles of Food Hygiene (CXC 1-1969). As part of the process of identifying CCPs, all operational process steps should be reviewed since some of them might be fully controlled by applying the prerequisite GHP programmes. CCPs should be monitored and documented carefully to ensure that hazards can be effectively controlled.
Consult the guidance document on determining CCPs to:
- understand how to identify a CCP; and
- use a decision tree to identify CCPs in a food production process.