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7. Step 7: Identify CCPs (Critical Control Points)
Clearly, this is another key step, and for some, the very existence of an HACCP plan depends on the absence of "real" CCPs! This vision is a little extreme and rigid, forgetting the very essence of the HACCP approach, which is, for the company, to bring the issue of food safety into the virtuous circle of continuous improvement. This is expressed by Codex, which, in its wisdom and in the 1999 revision of its founding text, reiterates the need for flexibility in its application and in the use of CCP identification flowcharts. This flexibility must not, however, exclude a certain rigor in the definition of CCPs.
Standard NF V01-006 gives the following expanded definition: "A Critical Control Point (CCP) is a step (point, procedure, operation or stage) at which a control measure can be applied and is essential to prevent or eliminate...
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Step 7: Identify CCPs (Critical Control Points)
Step 8: Establish critical limits
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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