Template
Critical Control Points (CCP) Identification (HACCP Principle 2)
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Description
The second HACCP principle involves identifying the Critical Control Points (CCPs) in the food production process. A CCP is a specific point, step, or procedure where control can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.