Critical Control Points CCP

1
Critical Control Points - CCP -

• Step in the Food Preparation that has to be done
  absolutely right or people could get sick.

2
CRTICAL CONTROL POINTS

• Focus on Foodborne Disease Risk Factors
• What do you absolutely have to do correctly to
  make the food safe?
• If this step is not done right, people could get
  sick
• Is there a step later that would make the food
  safe?

3
CRTICAL CONTROL POINTS

• Focus on Foodborne Disease Risk Factors1.
  Time/Temperature - Cooking - Cooling -
  Holding - Reheating2. Employee
  Health/Habits3. Cross Contamination

4
CRTICAL CONTROL POINT GUIDELINES

• Ask yourself . . .
• At this step of preparation, can- food become
  contaminated?- contaminated increase?-
  contaminants survive?
• Can this hazard be prevented through corrective
  action(s)?

5
CRITICAL CONTROL POINTGUIDELINES

• Can this hazard be prevented, eliminated, or
  reduced by steps taken later in the preparation
  process?
• Can you monitor the critical control point (CCP)?
• Check periodically how things are going

6
CRTICAL CONTROL POINT GUIDELINES

• How will you measure the CCP?
• If you cant measure it, you cant correct it and
  it cant be a CCP!
• Can you document the CCP?
• Records of action taken

7
CRTICAL CONTROL POINTExamples

• Ready to eat foods kept below 41 degrees F till
  served
• Ground beef cooked to 155oF for 15 secs.
• Poultry cooked to 165oF for 15 secs.

8
CRTICAL CONTROL POINTs

• To be a CCP, you must be able to
• Prevent it
• Measure it
• Correct it
• Document it