2) Determine critical control points (CCP)
A critical control point is any step in which hazards can be prevented, eliminated, or reduced to acceptable levels. CCPs are usually practices or procedures that, when not done correctly, are the leading causes of food-borne illness outbreaks.
To determine the CCP’s ask yourself the following questions:
- At this step in preparation, can food become contaminated and/or can contamination increase?
- Can this hazard be prevented through corrective action?
- Can this hazard be prevented, eliminated, or reduced by steps taken later in the preparation process?
- Can you monitor the CCP?
- How will you measure the CCP?
- Can you document the CCP?
Please note that the Checkbuster software will take care of monitoring, measurements and documentation. It will also create follow up actions automattically.