Apicbase Glossary

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food and beverage industry glossary

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Critical Control Point (CCP)

Critical Control Points are the steps in the food production process that must be taken to prevent, reduce or eliminate food safety hazards. Examples of CCPs are cooking, chilling, fermenting, drying, or pasteurizing. 

CCPs are an integral part of the HACCP quality system, which describes processes food and beverage businesses must follow to reduce the risks of safety hazards in food.

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