Critical Control Point (CCP)
A critical control point (CCP) is a moment during a production process where an equipment failure or human error could cause food contamination, resulting in customer illness or damage to the business itself.
CCPs are times when a particular control or check can be implemented that can prevent a food safety hazard from occurring. This may include eliminating the possibility of contamination through cooking temperatures, reducing the chance of microbial growth through storage procedures, or minimizing cross-exposure through sanitation processes.
The most common CCPs within food safety are in the cooling and heating of ingredients, where products must pass through a temperature zone that can encourage pathogen growth. It’s critical that food and ingredients during the cooking stages do not remain in those danger zones for longer than a pre-established period of time.