What is a critical control point (CCP) in a food safety plan?

A critical control point (CCP) is defined as a step in the food production process where control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. This definition is central to the principles of Hazard Analysis and Critical Control Point (HACCP) systems, which are designed to ensure food safety.

Identifying a CCP is crucial because it allows food safety managers to focus on points in the process that are vital for controlling food safety risks. For instance, cooking meat to the right temperature is a CCP because it eliminates harmful pathogens. Monitoring at this point ensures that the food is safe for consumption.

Other options do not fulfill the criteria for being a CCP. Simply storing food safely does not involve risk control over hazards, and proper cooking temperatures are more about monitoring than the actual point of control where significant hazards are managed. Lastly, labeling food products, while important for food safety compliance and traceability, does not address the prevention or reduction of food safety hazards in the food production process itself.