Critical control point

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Critical Control Point (CCP) is a term used in the field of Food Safety and Quality Management Systems. It refers to a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

Definition[edit | edit source]

The concept of a Critical Control Point was first introduced by the Hazard Analysis and Critical Control Point (HACCP) system. HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. The HACCP system is used internationally in the food industry to identify potential food safety hazards, so that key actions, known as CCPs, can be taken to reduce or eliminate the risk of the hazards being realized.

Identification[edit | edit source]

The identification of a CCP in the HACCP system can be facilitated by the application of a decision tree, which is a systematic method of identifying hazards based on a series of questions. Each question is based on a logical sequence and decision-making process that helps identify the appropriate control measures for each identified hazard.

Monitoring[edit | edit source]

Monitoring of CCPs is a critical step in ensuring food safety. Monitoring can be done through various methods such as visual inspections, measurements, or through the use of specific testing methods. The results of monitoring should be recorded and reviewed to ensure that the CCP is under control.

Corrective Actions[edit | edit source]

When monitoring indicates that a CCP is not under control, corrective actions are necessary. These actions should be effective in ensuring that the identified hazards are controlled. The actions taken must also be documented and verified to show that they have been effective.

Verification[edit | edit source]

Verification activities are necessary to confirm that the HACCP system is working effectively. These activities include reviewing the HACCP plan, CCP records, critical limits as well as conducting periodic audits.

Documentation and Record Keeping[edit | edit source]

Efficient and accurate record keeping is essential in the implementation of a HACCP system. Documentation provides evidence of effective monitoring and corrective action. Records should be accurate, legible, and promptly completed.

See Also[edit | edit source]



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