What is Critical Control Points(CCPs)?

 




In a comprehensive and systematic HACCP concept, Critical Control Points (CCPs) is defined as a step at which control can be applied to prevent or eliminate a food safety hazard. CCPs exist at every stage of the process from purchasing material to consumption.  This system helps to reduce the hazards to an acceptable level to reduce the risk of food contamination and prevent the consumer from various types of diseases. CCPs in food production helps to identify, prevent, reduce or eliminate the hazards and make them safe for consumption. For achieving proper CCPs and defining the safe HACCP concept, the potential hazard in the process can be identified at an earlier stage. Food safety hazards can be biological, chemical, or physical hazards. Ex. a hair in your soup is both a physical hazard and a biological hazard because the hair with bacteria and other microorganisms will be teeming in the soup.

 

Identification of CCPs

To identify the CCPs in the process helps to imagine how food or related products pass into the cycle to get the finished product. Ex. Let say you have restaurant and star menu of your restaurant is grilled chicken sandwich. To identify the CCPs in the sandwich you need to go through the whole process cycle from ingredients to finished product. Typically the process goes like this from-

  1.  purchasing
  2. receiving
  3. storing
  4. preparation
  5. cooking
  6. plating
  7. serving

 In the process, your food handlers perform essential task to ensure the safety of the food by

-storing the chicken at the required temperature to keep it fresh from the growth of bacteria

-cooking the chicken to the required temperature to kill bacteria and get proper grilled without burning

 In short, CCPs is a task to be performed at every stage of the process. Before the identification of the CCPs in the process, answering these questions has proven to be a useful aid for identifying Critical Control Points.

  1. Do measures for hazard analysis exit?
  2. Is hazard control necessary at this step?
  3. How to modify the process or product?
  4. Is hazard eliminated or reduced at this step?

 Critical Limits(CL)

Once the CCPs Critical Control Points are identified, specific limits are decided for each stage of the process to ensure the safety of the food from any hazards. Food safety is only achieved when Critical Limits(CL) are observed.

 Monitoring system

Monitoring the system helps to verify that the food safety measures are observed and steps are performed for each Critical Control Point. Thus, the product is safe for usage and has passed all the stages to identify the hazards in the product and get corrected at an early stage.

 To ensure food safety in your business, conducting a hazard analysis in the process and identifying critical control points CCPs are time-consuming exercises and long procedure, but they are absolutely necessary. In fact, they are the pat of HACCP Principles accepted Internationally as the basis of Food Safety Programs.

 HAACP principles help in controlling the risk of food safety and provide safe food to the consumer protecting them from the consequences of the food safety incidents/diseases. Adopting HACCP Certification helps to fulfil all the requirements to control risk and food contamination. HACCP helps in complying with the food safety laws of the government and enjoy several benefits in the market.

 Steps for HACCP Certification

To make the HACCP Certification process simple and quick. Hiring a consultant will guide you and your business through the following steps to achieve HACCP Certification by providing

1.      Gap Analysis

2.      Training 

3.      Testing   

4.      Documentation & Test Report

5.      Process Audit

6.      External Audit

7.      Certification and beyond 

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