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A Control Point or "CP" is any step in the flow of food where a physical, chemical or biological hazard can be controlled. Where as A Critical Control Point or "CCP" is the last step where you can intervene to prevent, eliminate or reduce a hazard to an acceptable limit.
control point is the step at which any physical, chemical and bilological hazard can be controlled CCP is the step which can be applied and essential to prevent or eliminate food safety hazard or reduce it an acceptable level
Dear,
There is a lot of definitions related to CP's but the most closed definitions are as follow:
CP is " a point, step or procedure within production process map; at this point:
1. A specific Hazard may be controlled.
2. A quality factors may be controlled; i.e, a point, step or a procedure at which a non-HACCP regulatory requirement may be controlled such as color, appearance, flavour, thickness, structure ... etc and thus if control at this point is lost; a quality or economic defect may be occur.
CCP, simply, the point, step or procedure within production process map; at this point food safety hazards must be controlled, and the control is essential to produce a SAFE food, otherwise (when lose control), serious health risk is most probable if this food has been consumed.
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