Identifying Critical Control Points CCPs

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Identifying Critical Control Points (CCPs)

• Mindy Brashears
• Assistant Professor - Food Safety
• Department of Animal Science and Food
  Technology
• Texas Tech University

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CCPs

• 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-NACMCF
• Loss of Control Results in an Unsafe Product
• Based on Hazard Analysis

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CCP DECISION TREE
Q1. Does this step involve a hazard of sufficient
risk and severity to warrant its control?
Yes
No
Not a CCP
Q2. Does a preventive measure for the hazard
exist at this step?
Yes
No
Yes, Modify Step
Is Control at this step Necessary for Safety
No
Not a CCP
Q3. Is control at this step necessary to prevent,
eliminate or reduce the risk of the hazard to
consumers?
Yes
CCP
No
Not a CCP
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Modified CCP Decision Trees
Raw Product-
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CCP Determination
Cooked Product
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Designation of CCPs

• Sequentially Numbered
• Within Categories
• CCP1B, CCP1P, CCP2B
• Across Categories
• CCP1B, CCP2P, CCP3B

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Examples of CCP

• Formulation
• Cooking
• Chilling
• Holding Temperatures
• Packaging

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Group Exercise

• Conduct Hazard Analysis
• Identify Significant Hazards and Controls
• Identify CCPs
• Base on Decisions Made in Hazard Analysis