What is a critical control point (CCP)?

A critical control point (CCP) is defined as any point in the food production process where a hazard can be controlled or eliminated. This concept is central to food safety management systems, such as Hazard Analysis Critical Control Point (HACCP), which aim to prevent food safety issues before they occur. Identifying CCPs is crucial because they represent the specific stages in food handling where interventions can prevent, reduce, or eliminate food safety hazards, thereby ensuring the safety of the food product.

By establishing and monitoring CCPs, food safety professionals can implement measures such as cooking to safe temperatures, controlling allergens, or preventing cross-contamination. Each of these actions is designed to address potential hazards effectively, keeping food safe for consumption. Recognizing and managing these critical points helps to mitigate risks associated with foodborne illnesses, which is vital in any food service environment, particularly in military settings where the health of personnel is paramount.