If there’s one part of HACCP that consistently overwhelms new HACCP coordinators, QA managers, and food entrepreneurs, it’s identifying Critical Control Points (CCPs). People often ask: What exactly is a CCP? How do I know if I have one? What if I choose the wrong one?
The truth is, CCPs are not guesswork. You don’t pick them based on what “seems” important. You identify CCPs through a structured, complete hazard analysis of your inputs (ingredients and packaging), your process steps, and your finished products. That’s the part many food businesses skip — and it’s the reason CCPs feel confusing.
What is a CCP?
A Critical Control Point (CCP) is a step in your process where a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. If control fails at that exact step, the product may become unsafe. CCPs focus on safety, not quality. They are the last line of defense before a hazard reaches your customer.
You Can’t Identify a CCP Until You Do a Full Hazard Analysis
This is the most important truth about CCPs:
You cannot determine your CCPs until you complete a full hazard analysis.
That means reviewing:
- All ingredients and packaging
- Every process step from receiving to shipping
- Your equipment and facility
- Potential biological, chemical, and physical hazards
- What controls you already have in place
Only after mapping out the risks and understanding where hazards can and cannot be controlled can you determine if a step must be a CCP.
Most CCP mistakes happened because people skipped hazard analysis or relied on assumptions instead of the full hazard assessment.
What Your Hazard Analysis Should Answer?
To find CCPs, your hazard analysis must ask:
- What hazards exist at this step?
- Can any hazard be introduced here?
- Can a hazard increase or survive here?
- Can a hazard be controlled later?
- Is this control essential for safety?
- What happens if the control fails?
If your answer reveals that no further step can control the hazard, you’ve likely found a CCP.
Common Misconceptions About CCPs
- “Every facility must have a CCP.”
Not true. Some low-risk facilities have zero CCP. - “Metal detection is always a CCP.”
Only if no other effective physical hazard controls exist. - “Cooking is automatically a CCP.”
Only if cooking is the validated step that eliminates pathogens. - “We can choose our CCPs based on auditor expectations.”
CCPs must come from science and hazard analysis—not pressure.
Common CCPs Across the Food Industry
While every facility is unique, certain CCPs appear frequently across different sectors:
1. Thermal processing (cooking, pasteurization, sterilization)
Used to eliminate pathogens like Salmonella, Listeria, or E. coli.
2. Cooling or chilling for ready-to-eat foods
Critical for preventing bacterial growth in cooked or high-risk items.
3. Metal detection or X-ray inspection
Controls physical contamination when no upstream controls exist.
4. Allergen control at specific points
Such as label verification or dedicated allergen clean-outs.
5. pH control or acidification steps
Ensures product is below a safe pH threshold to prevent microbial growth.
6. Water activity control
Used for shelf-stable goods where moisture control is essential.
7. Chemical concentration checks (e.g., preservatives)
Ensures formulations remain within validated limits.
These are examples only; not a substitute for proper hazard analysis.
Why Identifying CCPs Is Not a One-Time Task?
CCPs can change when:
- your process changes
- new equipment is installed
- ingredients or suppliers change
- new hazards emerge
- you scale production
- regulations or customer expectations shift
CCPs must be reviewed regularly, at least annually or after any significant change.
The Risk of Choosing the Wrong CCP
If you misidentify CCPs — or miss a CCP entirely — you may leave a serious hazard uncontrolled. This can lead to:
- audit failures
- regulatory non-compliance
- unsafe product reaching customers
- recalls
- loss of trust
- liability or brand damage
This is why CCP determination must be methodical and evidence-based.
You Don’t Have to Identify CCPs Alone
Finding CCPs requires confidence in hazard analysis, decision trees, validation, and industry best practices. If you’re new to HACCP, or if your team feels uncertain, support and training can make a huge difference.
If you want to learn how to confidently identify CCPs, validate controls, and build a practical HACCP plan, you’re invited to join our HACCP courses. And if you prefer hands-on help, we can build a HACCP-based hazard analysis for your operation to determine your CCPs accurately.
Book a consultation: https://tidycal.com/sfpmconsulting/strategy-call or call directly: 1-236-513-2488
Let’s build a HACCP plan that gives you clarity, confidence, and audit readiness.
Quick reference:
Codex HACCP Principles
CCPs are identified through a structured hazard analysis, as defined in the HACCP principles established by the Codex Alimentarius Commission.
CFIA SFCR (Canada)
The Safe Food for Canadians Regulations require hazards to be identified and controlled through a documented preventive control plan, with CCPs determined based on risk assessment, not assumption, under the Canadian Food Inspection Agency framework.
FDA 21 CFR 117 (U.S.)
Under the Food and Drug Administration 21 CFR Part 117, facilities must conduct a written hazard analysis and identify preventive controls or CCPs where hazards require control.
SQF / GFSI Alignment
GFSI-benchmarked standards, including SQF, require CCPs or preventive controls to be justified through hazard analysis and supported by validation, monitoring, and verification, in alignment with Global Food Safety Initiative expectations.
HACCP-Based Program References
- Codex Alimentarius Commission. (2023). General principles of food hygiene (CXC 1-1969). Food and Agriculture Organization of the United Nations. https://www.fao.org/fao-who-codexalimentarius/publications/en/
- Government of Canada. (2018). Safe Food for Canadians Regulations (SOR/2018-108). Justice Laws Website. Retrieved January 5, 2026, from https://laws-lois.justice.gc.ca/eng/regulations/SOR-2018-108/index.html
- U.S. Food and Drug Administration. (2026). 21 CFR § 117.130 Hazard analysis (Electronic Code of Federal Regulations). Retrieved January 5, 2026, from https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-117/subpart-C/section-117.130
- The Consumer Goods Forum. (2024). GFSI benchmarking requirements: Version 2024—Benchmarking process handbook (Part I). Global Food Safety Initiative (GFSI). https://mygfsi.com/wp-content/uploads/2024/12/Benchmarking_Requirements_v2024_Process_Handbook_Part_I.pdf