HACCP Practice Exam 2025 - Complete Study Resource

In the context of food safety, CCP stands for Critical Control Point. A Critical Control Point is a step in the food production process where potential hazards can be controlled or eliminated to ensure food safety. Identifying and managing these points is essential within a HACCP system, as it allows food producers to monitor and mitigate risks associated with biological, chemical, or physical hazards that could compromise food safety.

By establishing CCPs, food safety professionals can implement measures to monitor these points, establish critical limits, conduct monitoring activities, and take corrective actions when deviations occur. This systematic approach greatly improves the overall safety of food products and is a fundamental aspect of HACCP principles.