What does CCP stand for in HACCP terminology?

In HACCP terminology, CCP stands for Critical Control Point. A Critical Control Point is a stage in the food production process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Identifying CCPs is essential for ensuring that food safety risks are managed effectively throughout the production process.

Understanding the concept of CCPs is vital because they play a key role in the overall HACCP plan. Each CCP is determined based on a hazard analysis that evaluates potential risks associated with the food products. For instance, cooking is often a CCP for many food items, as it is a critical step where thermally processing food can eliminate harmful pathogens.

The other options do not accurately capture the intent or definition within the context of HACCP. Central Control Process, Consolidated Control Procedures, and Comprehensive Compliance Program do not refer to any established terminology in HACCP, making them less relevant in discussions of food safety management. Emphasizing the importance of identifying and monitoring CCPs ensures that food safety protocols are effectively implemented, ultimately protecting consumers from foodborne illnesses.