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h. Critical Control Points

Learning Objectives

  • Identify how a control point differs from a critical control point.
  • Identify the purpose of a decision tree and the questions to ask when selecting CCPs.
  • Identify examples of CCP designation systems.
  • Identify the steps for determining CCPs.
  • Identify the regulatory requirements for CCPs.

Available in English

20 minutes

Course Outline
  • Introduction
  • Control Points vs. Critical Control Points
  • CCP Decision Tree
  • CCP Designation Systems
  • Determining CCPs
  • Regulatory Requirements for CCPs
Regulations
  • GMA HACCP Manual
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food

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