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Food safety
Terms
Foodborne illness
Good manufacturing practice (GMP)
Hazard analysis and critical control points (HACCP)
Hazard analysis and risk-based preventive controls (HARPC)
Critical control point
Critical factors
FAT TOM
pH
Water activity (aw)
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Cronobacter spp
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella
v
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Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits. CCP identification is also an important step in risk and reliability analysis for water treatment processes.
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CriticalControlPoint (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or...
Hazard analysis and criticalcontrol points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical...
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assessing all the processing steps, the Criticalcontrolpoint (CCP) is controlled. CCP are points which determine and control significant hazards in a food manufacturing...
Processed Foods. New York: Kluwer "HACCP — "Hazard Analysis and CriticalControlPoint: Juice HACCP"". Fda.gov. Archived from the original on 2012-08-01...
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