What is the purpose of establishing Critical Control Points (CCPs)?

The establishment of Critical Control Points (CCPs) is fundamentally about identifying specific points in the food production process where potential food safety hazards can be prevented, reduced, or eliminated. This approach is a cornerstone of Hazard Analysis and Critical Control Points (HACCP) systems, which are designed to enhance food safety through systematic preventive measures.

By pinpointing these CCPs, food handlers can implement monitoring procedures and corrective actions to address any issues that may arise. For instance, if a CCP involves cooking a product to a certain temperature to eliminate pathogens, then regular temperature checks ensure that food safety is prioritized and maintained throughout preparation. This proactive strategy equips food handlers to manage risks effectively, ensuring that the food served to consumers is safe and minimizes the likelihood of foodborne illness outbreaks.

The focus of CCPs is specifically on controlling hazards related to food safety rather than on other aspects such as timelines for preparation, serving temperatures, or recipe standardization. While those are important factors in food service, they do not directly address the overarching goal of hazard prevention and control that is essential for safeguarding public health.