HACCP Step 2: Identifying Critical Control Points – Your Food Safety Checkpoints

Once hazards are identified, the next step is to find the Critical Control Points (CCPs)—the stages in your process where you can effectively prevent, eliminate, or reduce those hazards.

Think of CCPs as food safety “checkpoints.” For example:

• Cooking processes that kill harmful bacteria
• Chilling procedures that prevent microbial growth
• Metal detectors that catch foreign objects

Every operation is unique, so CCPs vary depending on the facility and products. Identifying them accurately ensures the hazards you flagged in your hazard analysis are fully under control.

Without CCPs, food safety risks could slip through unnoticed.