Identify the Critical Control Points (CCP`s)
The determination of critical control points is the second principle of HACCP. The Codex guidelines define a critical control point (CCP) as "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".
- Identify the points in your operation that ensures control of the hazards, e.g., cooking raw meat thoroughly will kill pathogens such as E. Coli O157.
- If control is lost at this point it is likely that a significant health risk will occur as this is the last chance to control an identified hazard before the food is served to the consumer.
- Once hazards have been identified you must ensure that they are adequately controlled. In general, the majority of hazards are controlled by ensuring that you are operating an effective pre-requisite programme, i.e., good hygiene practices.
- Critical Control Point (commonly referred to as CCP) is a step in the food the processing where a control procedure must be applied to prevent a food safety hazard occurring or reduce it to a safe level. It is the last chance to control a hazard before the food is sold. For example, cooking burgers to a minimum core temperature of 70°C for 2 minutes or equivalent (e.g., 75°C instantaneously) will kill E. Coli 0157 and other pathogens.
A method of establishing which step in the process is a Critical Control Point (CCP) is given below. If the answer is 'YES' to all the questions, then this step in the process is a CCP:
- Does the control measure relate to food safety?
- Does the control measure prevent, eliminate or reduce the hazard to an acceptable level?
- Is the control measure the last chance in the process to control this hazard or is the control measure vital for the success of a later critical control point?
- Can the control measure be monitored?
At this point the following elements of the HACCP plan should be completed:
Where the step is not a CCP (i.e., the answers to the above questions are no), the food business operator is not required to apply the other HACCP principles.
