Identification of critical points
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In order to prevent the hazards of food poisoning, physical or chemical contaminants, it is necessary to identify Critical Control Points (CCP).
A critical control point is a step in the preparation, handling or storage of food which has to be carried out correctly to ensure that a hazard is eliminated or reduced to a safe level. Two questions should be asked at each step:
Question 1
Is there a hazard at this step?
Question 2
Is it necessary to control the hazard at this step, or will a subsequent step eliminate or reduce the hazard to an acceptable level? If the answer to both questions is “Yes” a critical control point needs to be established At each CCP a critical limit (eg, temperature) should be set. For example: STEPCCPCRITICAL LIMIT Cooking Yes 75° Cor above.
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