1. Critical ControlCritical Control
PointsPoints
- CCP -- CCP -
“Step in the Food Preparation that has to
be done absolutely right or people could
get sick.”

2. CRTICAL CONTROLCRTICAL CONTROL
POINTSPOINTS
 Focus on Foodborne Disease Risk FactorsFocus on Foodborne Disease Risk Factors
 What do you absolutely have to do correctly to makeWhat do you absolutely have to do correctly to make
the food safe?the food safe?
 If this step is not doneIf this step is not done
right, people could get sickright, people could get sick
 Is there a step later that would make the food safe?Is there a step later that would make the food safe?

3. CRTICAL CONTROLCRTICAL CONTROL
POINTSPOINTS
 Focus on Foodborne Disease Risk Factors
1. Time/Temperature
- Cooking
- Cooling
- Holding
- Reheating
2. Employee Health/Habits
3. Cross Contamination

4. CRTICAL CONTROLCRTICAL CONTROL
POINT GUIDELINESPOINT GUIDELINES
 Ask yourself . . .Ask yourself . . .
 At this step of preparation, can:At this step of preparation, can:
- food become contaminated?- food become contaminated?
- contaminated increase?- contaminated increase?
- contaminants survive?- contaminants survive?
 Can this hazard be prevented through correctiveCan this hazard be prevented through corrective
action(s)?action(s)?

5. CRITICAL CONTROLCRITICAL CONTROL
POINTPOINT
GUIDELINESGUIDELINES
 Can this hazard be prevented, eliminated, or reduced byCan this hazard be prevented, eliminated, or reduced by
steps taken later in the preparation process?steps taken later in the preparation process?
 Can you monitor the critical control point (CCP)?Can you monitor the critical control point (CCP)?
• Check periodically how things are goingCheck periodically how things are going

6. CRTICAL CONTROLCRTICAL CONTROL
POINT GUIDELINESPOINT GUIDELINES
 How will you measure the CCP?
• If you can’t measure it, you can’t correct it and it
can’t be a CCP!
 Can you document the CCP?
• Records of action taken

7. CRTICAL CONTROLCRTICAL CONTROL
POINTPOINT
ExamplesExamples
 Ready to eat foods kept below 41 degrees F till servedReady to eat foods kept below 41 degrees F till served
 Ground beef cooked to 155Ground beef cooked to 155oo
F for 15 secs.F for 15 secs.
 Poultry cooked to 165Poultry cooked to 165oo
F for 15 secs.F for 15 secs.

8. CRTICAL CONTROLCRTICAL CONTROL
POINTsPOINTs
 To be a CCP, you must be able to:
• Prevent it
• Measure it
• Correct it
• Document it