Critical Control Point (CCP)
A critical control point (CCP) is a specific step in the food handling process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. CCPs are the second principle of HACCP and are the foundation of any food safety management system.
Exam Tip
CCP = HACCP Principle 2. Essential control for an identified hazard. Every CCP needs a critical limit, monitoring, and corrective action. Cooking is the most common CCP. CCP vs. control point: CCP identification follows the actual hazard analysis, not just the final step.
What Is a Critical Control Point?
A Critical Control Point (CCP) is a point in the food production process where a food safety hazard can be prevented, eliminated, or reduced to a safe level. Identifying CCPs is the second of the seven HACCP principles and is essential for building an effective food safety plan.
Common CCPs in Food Service
| CCP | Hazard Controlled | Critical Limit |
|---|---|---|
| Cooking | Biological (bacteria, parasites) | Internal temperature (e.g., 165°F for poultry) |
| Cooling | Biological (bacterial growth) | 135°F to 70°F in 2 hours; 70°F to 41°F in 4 more hours |
| Hot holding | Biological (bacterial growth) | Maintain at 135°F or above |
| Cold holding | Biological (bacterial growth) | Maintain at 41°F or below |
| Receiving | Multiple (all hazard types) | Temperature, packaging integrity, expiration dates |
| Reheating | Biological (bacterial growth) | On-site leftovers: 165°F/15 seconds within 2 hours |
CCP vs. Control Point
| Feature | CCP | Control Point |
|---|---|---|
| Definition | Step where control is essential for the identified significant hazard | Step that helps maintain food safety |
| Consequence if lost | Unsafe food may reach the consumer | Unlikely to directly cause illness |
| Monitoring | Required, with critical limits | Recommended, with general guidelines |
| Example | Cooking chicken to 165°F | Washing produce before cutting |
How to Identify CCPs
Use a CCP Decision Tree — a series of yes/no questions:
- Do preventive measures exist for the identified hazard?
- Does this step eliminate or reduce the hazard to an acceptable level?
- Could contamination occur or increase at this step?
- Will a subsequent step eliminate or reduce the hazard?
If the step is the last point where a hazard can be controlled, it is a CCP.
Exam Alert
CCPs are HACCP Principle 2. A CCP is a step where control is essential to prevent, eliminate, or reduce a significant hazard. Every CCP must have a critical limit (measurable value like temperature or time), monitoring procedures, and corrective actions. Cooking is the most common CCP in food service.
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ServSafe Manager Book 2026-2027 - 3 Full-Length Practice Tests, ServSafe Study Guide and Exam Prep Secrets with Detailed Answer Explanations: [2nd Edition]
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HACCP (Hazard Analysis Critical Control Points)
HACCP is a systematic, science-based food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. It is built on seven core principles and is a key topic on the ServSafe Manager exam.
Corrective Action (HACCP)
A corrective action in HACCP is a predetermined procedure that must be followed when monitoring indicates that a critical control point (CCP) is not under control or a critical limit has been exceeded. Corrective actions ensure that unsafe food does not reach the consumer.
Temperature Danger Zone
The temperature danger zone is commonly taught as 41°F–135°F, the range between ordinary cold- and hot-holding limits where time-temperature control is especially important. Bacterial growth rates vary; apply the specific food process rather than one universal time allowance.
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