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h. Critical Control Points

Learning Objectives

  • Describe the characteristics of critical control points and how they differ from control points.  
  • Identify examples of critical control point designation systems.  

Available in English

10 minutes

Course Outline
  • Introduction
  • Characteristics of Critical Control Points
  • CCP Designation Systems
  • HACCP:  A Systematic Approach to Food Safety
  • 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) Juice Products
  • 9 CFR 417 (USDA/FSIS) Meat and Poultry Products
  • 21 CFR 110 (FDA) Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food