What is the term for steps in food production where control can be placed to manage potential hazards?

The term that refers to steps in food production where control can be placed to manage potential hazards is known as a Critical Control Point. In the context of HACCP, a Critical Control Point (CCP) is a point, step, or procedure in the food production process at which hazards can be prevented, eliminated, or reduced to acceptable levels. Identifying and monitoring these points is fundamental to ensuring food safety and protecting consumers from foodborne illnesses.

In the context of HACCP, it is essential to establish specific procedures and monitoring strategies to ensure that critical control points are effectively managed. This might involve setting critical limits, which define acceptable levels for factors such as temperature, time, and pH at these CCPs. By implementing control measures at these crucial points, food producers can minimize the risks associated with biological, chemical, and physical hazards throughout the food production process.

Other terms listed, such as Hazard Analysis, refer to the process of identifying potential hazards in food production, while Critical Limit pertains to the thresholds or criteria that must be met at each CCP. A Food Flow Diagram is a visual representation of the steps involved in food production but does not specifically relate to the management of hazards. Therefore, the focus on Critical Control Points is vital for establishing