What is a CCP?
A Critical Control Point (CCP) is an essential step in the process flow where control can be applied to prevent or eliminate a significant hazard or reduce it to an acceptable level1. Too many CCP’s many unnecessarily burden the HACCP plan and not enough could comprise product safety. Only points in the process where significant hazards can be effectively controlled should be considered as a CCP’s. The Food Business Operator (FBO) or HACCP team will usually consider which available control measures listed in the hazard analysis could be applied at a CCP’s4. A control measure for a CCP may also address more than one hazard, for example cooking can control several biological hazards4.
How to identify a CCP
A decision tree is a useful aid to determine whether or not a step at which a control measure is applied is a CCP4. A FBO may devise their own decision tree or decide to use one developed by Codex or Campden BRI. To identify a CCP using a decision tree, the following should be considered4:
- If no control measure exists, then the product or process should be modified4.
- A step in the process should not be considered a CCP where a control measure cannot be used to control a significant hazard4.
- A step may not be considered a CCP if the control measure can be applied later on in the process or where the hazard is controlled by a different control measure at another step4
- If in doubt over the answer to a question, assume a worst-case scenario until you can prove otherwise1.
- If no CCP’s are identified, answers to decision tree questions should be rechecked to make sure nothing has been missed
- Reliance upon the CCP tree is not a substitute for expertise as may it contribute to inaccurate conclusions.
Documentation and Records
A copy of the decision tree used to identify CCP’s should be retained and a record for answers to each of the questions asked. The FBO or HACCP team should also keep written evidence for the reasons for the judgements made. This document can be in tabular format.
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