What is a critical control point (CCP) in a food service operation?

A critical control point (CCP) is specifically defined as a step in the food preparation process where a potential food safety hazard can be prevented, eliminated, or reduced to an acceptable level. This concept is a key component of food safety management systems, such as Hazard Analysis and Critical Control Points (HACCP). In practice, CCPs are essential for identifying points in the food handling process where interventions can significantly reduce risks associated with foodborne illnesses.

By focusing on these critical points, food service operations can implement measures such as cooking, cooling, and proper storage that are vital for ensuring food safety. Establishing and monitoring CCPs helps mitigate risks before they result in product contamination or foodborne outbreaks.