Icologiq Knowledge · Concept
Critical Control Point
A step in a food process where control is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level.
CCP
Also known as:
critical control points, HACCP CCP
At a glance
Type
Concept
Topic
Food & Agri
Applies to
Food & Agriculture
Current version
Status
Last reviewed
September 29, 2026
Definition
A Critical Control Point (CCP) is a step in a food process where control can be applied and is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level. CCPs are identified through the HACCP methodology and require defined critical limits, monitoring and action when control is lost.
Why it matters
For Food & Agri quality teams, CCP management depends on reliable evidence. Monitoring results, deviations, corrective actions, responsible roles and linked procedures need to remain traceable so teams can demonstrate that critical hazards are under control. Connecting CCP events with CAPA, document control, audits and trend analysis helps prevent a food-safety system from becoming a collection of disconnected logs.
The CCP decision follows hazard analysis and focuses on hazards that require specific control within the HACCP plan.
Linked to a significant food-safety hazard
•
Loss of control at the step would create an unacceptable food-safety risk that is not adequately managed elsewhere.
Control is essential at this step
•
Measurable or observable limits distinguish acceptable control from a deviation that requires action.
Has defined critical limits
•
Monitoring is designed to detect loss of control early enough for appropriate corrective action and product disposition.
Is monitored in time to act
•
CCP monitoring, deviations, corrective actions and verification provide evidence that the control is being managed as designed.
Produces records and verification evidence
•
Concept explained
What makes a Critical Control Point critical
A Critical Control Point is not simply an important process step. Within HACCP, it is a step where control is essential to prevent or eliminate a significant food-safety hazard, or reduce it to an acceptable level, with defined critical limits and monitoring.
A systematic food safety approach used to identify, evaluate and control significant hazards at defined points in a food production process.
HACCP
Framework
· Food & Agri
The international standard specifying requirements for a food safety management system for organizations directly or indirectly involved in the food chain.
ISO 22000
Standard
· Food & Agri
A food safety management system certification scheme based on ISO 22000, sector-specific prerequisite programmes and additional FSSC requirements.
FSSC 22000
Certification scheme
· Food & Agri
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