What is the role of critical control points (CCPs) in HACCP?

The role of critical control points (CCPs) in Hazard Analysis and Critical Control Points (HACCP) is to identify specific points in a food production process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. Each CCP represents a crucial step where monitoring becomes vital to ensure that food safety regulations are followed and health risks are minimized.

By establishing CCPs, food safety managers can strategically focus their efforts on critical steps in the production process. For instance, in the cooking process, ensuring that food reaches a certain temperature can be a CCP to prevent the survival of pathogens. Monitoring these points allows for timely interventions should any process deviation arise, thus safeguarding public health.

This understanding emphasizes the importance of monitoring and controlling the identified CCPs effectively, which can lead to decisive actions being taken to ensure food safety throughout the production cycle.