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Critical control point
 | |
| Terms | |
|---|---|
| Foodborne illness | |
| HACCP | |
| Critical control point | |
| Critical factors | |
| FAT TOM | |
| pH | |
| Water activity (Wa) | |
| Pathogens | |
| Clostridium botulinum | |
| E. coli | |
| Hepatitis A |
Critical Control Point (CCP) is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits.
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