What are the critical control points in a restaurant?
6. A critical control point (CCP): A step in the food production process where preventative measures can be applied to prevent, reduce or eliminate a food safety hazard. It exists at every stage of the process, from purchasing ingredients to the moment the product is consumed.
What are the 7 basic principles of HACCP?
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
Which is an example of a critical control point?
Checking suppliers – look at their food production, sourcing and traceability, particularly for raw meats, poultry, etc. Also look at their ability to maintain acceptable HACCP practices. Packaged and frozen foods – put processes in place for properly managing labelling, storage and temperature control.
How to identify critical control points in food safety?
To identify the critical control points in your food business, you must first identify all of the food safety hazards that could reasonably occur. Food safety hazards are classified as biological, chemical or physical, but a particular agent often poses multiple hazards.
When to use a critical control point decision tree?
Critical control point decision trees are basically flow charts. After making a list of all the steps in your food production process, you can use the CCP decision tree to determine whether or not that step is, in fact, vital for food safety.
Why are Control Points ( CPs ) and CCPs important?
Control points (CPs) Critical Control Points (CCPs). A CCP (Critical Control Point) must be monitored. It is essential to control the hazard at this point because loss of control will result in a health risk to the consumer. This is usually because there is no subsequent step available to alleviate the hazard. A CP (Control Point) may be monitored.