Catering Glossary

CCP - Critical Control Points

Critical Control Points (CCPs) are an important concept in the food safety and hygiene guidelines which regulate the production process. CCPs are phases within the operation where health risks to consumers can be recognized and removed or reduced to an acceptable level. 

Risk analysis evaluates:

  • physical risk (e.g. foreign body in foods)
  • chemical risk (e.g. pesticides, heavy metal)
  • biological risk (e.g. bacteria, mold )