Food Safety & Regulation

Critical control point CCP

A step at which control can be applied and is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.

Real-life application

The exact step in a food factory — a cooking temperature, a metal detector — where a HACCP plan actually stops a hazard from reaching the consumer.

Related terms

A systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.

A measurable maximum or minimum value at a CCP that separates acceptable from unacceptable product.

Practise the subject behind the definition.