critical control point


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crit·i·cal con·trol point

(krit'i-kăl kŏn-trōl' poynt)
A point, step, or procedure in cooking at which controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
References in periodicals archive ?
In the 1960s, the Hazard Analysis Critical Control Point (HACCP) concept was developed to ensure food safety for the first manned space missions.
CCP offers a critical control point management system in Australia and North America, and has an emerging presence in Singapore.
The HACCP is an acronym for Hazard Analysis and Critical Control Point. It is a scientific system which was developed to assure pathogen free foods [2].
Almouj Golf recently received the internationally recognised Hazard Analysis Critical Control Point (HACCP) certificate for its stringent implementation of food safety measures.
Nearly 45 percent of respondents cited confusion over determining what constitutes a critical control point. A critical control point is a specific point, procedure or step at which control can be exercised to reduce, eliminate or prevent the possibility of a food safety hazard.
ISO 22000 made the system more flexible by incorporating the PrPs that reduces the critical control points. In order to identify the occurring failure modes at the cashewnut processing plant, precautionary risk assessment was performed.
They also help manufacturers to comply with standards such HACCP by controlling Critical Control Points (CCPs).
My suggestion to the whole community and especially to all food businesses is that we have to ensure proper staff training, for example level 2 - 3 Food Safety, Food Safety Management, and HACCP - Hazard Analysis Critical Control Point qualifications.
The municipality is holding regular meetings with representatives of food factory managements to follow up the implementation of the Hazard Analysis Critical Control Point (HACCP), the official said.
These practices include the longstanding cleaning and sanitation processes required by USDA's Food Safety and Inspection Service and the critical plant operations-monitoring tasks included in everyplant's Hazard Analysis and Critical Control Point (HACCP) plan.
In 11 chapters, international experts present a balanced treatment of specific toxicants and research on their health risks; the Hazard Analysis and Critical Control Point (HACCP) approach to management; the challenge of one control method increasing another risk; examples of effective risk communication techniques; and food processing control technologies including irradiation.
More and more regulatory agencies are requiring hazard analysis critical control point (HACCP) plans and manager training.

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