Critical Control Point

The final point, step or procedure of a process at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. No other further step in the process will prevent, reduce or eliminate the hazard. Known as a CCP. Typical CCPs in FBO processes include Cooking or heat treatment, Cooling, final filtration and foreign body detection.

For more information, see HACCP How To and Template