Determine critical control points – Step 7, Principle 2
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Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document explains Critical control points (Step 7 / Principle 2) and how to identify them to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969).
A Critical control point (CCP) is a step at which control can be applied. It is essential to preventing or eliminating a food safety hazard or reducing it to an acceptable level. When trying to determine a CCP, it can be useful to use a decision tree. As part of the process of identifying CCPs, all operational process steps should be reviewed since some of them might be fully controlled by applying the prerequisite GHP programmes. Critical control points should be monitored and documented carefully to ensure that hazards can be effectively controlled.
This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards.
Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.