What is a critical control point (CCP)?

A critical control point (CCP) is defined as a specific step in a food production process where the risk of food safety hazards can be effectively controlled or eliminated. This concept is a fundamental part of food safety management systems, such as Hazard Analysis and Critical Control Points (HACCP). At these points, measures can be established to ensure that hazards such as biological, chemical, or physical contaminants do not compromise the safety of food.

Identifying and monitoring critical control points is essential for maintaining a high level of food safety. By implementing controls at these points, food businesses can prevent, reduce, or eliminate food safety issues, thereby protecting consumers and maintaining compliance with health regulations.

Other options pertain to different aspects of food safety and regulation but do not encapsulate the specific function of a CCP in the context of food safety management. For example, regulations set by health authorities guide overall food safety practices but do not specify individual process steps. Food service equipment is important for food preparation but is not defined in relation to safety controls within a food safety system. Guidelines for employee behavior also play a role in ensuring safety, but they do not directly relate to the critical steps in the food production process where control measures need to be applied.