Determining Critical Control Points in the HACCP System

Determining Critical Control Points in HACCP

The first priority in the HACCP system is the critical control point (CCP). A CCP is a step where an identified hazard can be prevented, eliminated, or reduced to an acceptable level by specific measurement methods. The identified CCP must have a direct effect on food safety.

All production processes are reviewed when CCPs are identified. A key practice is to keep the number of CCPs to the minimum required. Too many CCPs raise the risk that genuinely critical points are missed. CCP identification is the core process of the Food Safety System and therefore of HACCP.

In food production, relevant food safety stages include cooking, cold storage, food hygiene, cross-contamination during storage, and personnel hygiene. Historical contamination scenarios for the food in question are also useful references.

CCPs fall into 3 main categories:

• Preventive critical control points for core hazards
• CCPs that reduce risk to an acceptable level
• Preventive critical control points at other stages

The main criterion for categorising a point is the level of potential harm to the consumer. The decision tree from the Codex Alimentarius Commission supports this categorisation, and experienced practitioners or published references can also inform the decision.