Lecture 2: Critical control points and control points

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A. Food Safety and H.A.C.C.P.6. Introduction to
H.A.C.C.P.
2. Critical Control Points and Control Points
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Critical Control Points (CCP)

• Specific point, procedure or step in food
  manufacturing at which control can be exercised
  to reduce, eliminate or prevent the possibility
  of a food safety hazard

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CCP determination

• It involves identifying and characterizing
• the hazards
• the control measures
• the processing steps where control is applied

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Critical limits (CL) (part I)

• a criterion which separates acceptability from
  unacceptability
• a procedure which results in the hazard being
  controlled or eliminated

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Critical limits (CL) (part II)

• the critical control limits may be as simple as
  using a temperature probe to ensure cooked food
  has reached the correct temperature, or that
  chiller equipment is keeping food cold

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Examples of critical limits

• temperature
• time
• moisture
• pH
• acidity
• NaCl concentration
• available chlorine
• preservatives
• organoleptic characteristics

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Control points

• It is any step at which biological, physical, or
  chemical factors can be controlled

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What are the differences between CP and CCP
in HACCP ?

• CP is a point, step or procedure within
  production process map. At this point
• 1. a specific Hazard may be controlled.
• 2. a quality factor may be controlled (such as
  color, appearance, flavour, thickness or
  structure). If control at this point is lost, a
  quality or economic defect may occur.
• CCP is any point, step or procedure within
  production process map at which controls can be
  applied and a food safety hazard can be
  prevented, eliminated or reduced at acceptable
  levels

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Summary of 2nd Lecture

• Critical Control Points
• Critical Limits
• Control Points