Level 2 · Lesson 4

Critical
control points

The critical control point is the idea at the centre of the whole system. Once you understand what makes a step critical, HACCP stops being a set of rules and becomes obvious.
The definition

What a critical control point is

A critical control point is

a step where control is essential to prevent, remove, or reduce a hazard to a safe level.

Written short as a CCP. It is a step, a specific moment in the process, not a place or a person.
The word doing the work is essential. Not helpful, not good practice. Essential, meaning the food is not safe without it.
Why a step is critical

It is the last line of defence against a hazard

Delivery Storage Prep Cook 75°C CCP Customer safe · hazard gone Customer at risk · hazard through
The hazard arrives with the raw food.
The distinction that matters

A CCP is not the same as good practice

Critical control pointControls one hazard, at one step

  • A specific step in the process
  • Controls a particular hazard at that point
  • If lost, no later step can fix it
  • Has a limit, is monitored, and has a planned fix

PrerequisiteSupports the whole operation

  • A background condition, not a single step
  • Supports everything, and not one hazard
  • Handwashing, pest control, cleaning, maintenance
  • Needed for HACCP to work, but not a CCP itself

Handwashing is vital, and it is a prerequisite, not a CCP. It reduces risk across every task instead of controlling one hazard at one identified step. Cooking to a 75°C core is a CCP, because it controls a specific hazard at a specific point with nothing after it to help.

Telling them apart

CCP, or prerequisite?

Cooking to 75°C
CCP
Handwashing
Prerequisite
Metal detection on a line
CCP
Pest control
Prerequisite
The test each time: is this a specific step controlling one hazard with nothing after it to help? If yes, it is a CCP. If it supports everything in the background, it is a prerequisite.
Apply the test

Sort these eight

One step, one hazard, and nothing after it that can help. All three, or it is a prerequisite.
Eight to sort. Take each one on its own.
Your turn

Is this a CCP?

In a sandwich unit, the cooked chicken is chilled and never heated again before it is served. Which step is the critical control point for the bacteria in that chicken?
Tap anywhere to continue

The five things to remember

1A CCP is a step where control is essential to prevent, remove or reduce a hazard
2A step is critical because if control is lost there, no later step removes the hazard
3Cooking to a safe core temperature is the classic example of a CCP
4Handwashing, cleaning and pest control are prerequisites, not CCPs
5If a CCP is not controlled, a hazard can reach the customer
Sample question

One question from the quiz

What makes a particular step a critical control point?
Tap anywhere to continue

The centre of the system

You know what a CCP is and what makes a step critical. Next you will see how a CCP is run: the limit, the monitoring, and the fix. The quiz is where you prove what you know and earn a certificate recognised by TrustBite. One payment covers all three levels, so Levels 1 and 3 are included at no extra cost.

Get certified
€29.99 · one payment covers all three levels · 20 questions · 80% to pass
Recognised by TrustBite
Back to Lesson 3 Next: Lesson 5, Critical limits, monitoring and corrective action Training a team? See group options
Confi Food
Level 2 · Lesson 4 of 7
← back → / click forward N notes
Tap to continue · swipe to go back
Close
Lesson notes

Text too big or too small? Use − and + to fit your screen.
100%