Critical control point
Critical Control Point
A Critical Control Point (CCP) (pronounced: /ˈkrɪtɪkəl kənˈtroʊl ˈpɔɪnt/) is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. The concept is a key part of the Hazard Analysis and Critical Control Point (HACCP) system, which is an internationally recognized system for reducing the risk of safety hazards in food.
Etymology
The term "Critical Control Point" originates from the field of food safety management. The word "critical" (from the Greek kritikos, meaning 'decisive') refers to the importance of the control point in ensuring food safety. The term "control point" refers to a stage in the process where a hazard can be prevented, eliminated, or reduced to acceptable levels.
Related Terms
- Hazard Analysis: The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.
- Control Point: Any step at which biological, chemical, or physical factors can be controlled.
- Food Safety: Scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
- HACCP: A systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe.
See Also
External links
- Medical encyclopedia article on Critical control point
- Wikipedia's article - Critical control point
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