Principle No.

2: Identify the Critical Control Point (CCP)

CCP or Critical Control Point is the point or the process step in the food chain where
activities are carried out which can influence the safety of the product. It is in this point or
process step where controls to prevent or eliminate a food safety or to reduce such hazard to an
acceptable level are implemented.
CP or controlled point is the point or the process step where physical, chemical and/or
biological hazards can be controlled while CCP is the last step in the process flow that where
intervention is done to eliminate, prevent hazards or reduce the said hazard to acceptable levels.
The CCP in the process step is determined by a decision tree.

CCP Decision Tree

1. Do preventive measures exist at this step or subsequent steps for the

identified hazards

Y N Y
2. Can this step eliminate or
Is control at this step
reduce the likely occurrence of
necessary for safety?
a hazard to an acceptable level?

3. Could contamination with

identified hazards occur in excess
of acceptable levels or could this
Y increase to unacceptable levels?

Y N

4. Will a subsequent step eliminate N

identified hazard or reduce the
likely occurrence to an acceptable
levels?

N Y

CCP Not A CCP

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 Now using the decision tree let us evaluate the hazards presented.

Guide to help you decide whether the step is a CP or CCP

Q1 Q2 Q3 Q4 Decision
Y Y - - CCP
Y N Y N CCP
Y N N - Not a CCP
Y N Y Y Not a CCP
N N - - Not a CCP

HAZARD ANALYSIS WORKSHEET

Principle 1 Principle 2
Process Step Likelihood/ Q Q Q Q Decision
Hazard Preventive Measures 1 2 3 4
Severity
1. Receiving Physical:
Materials/Ingredients - metals, plastic, Low Y N N - CP
bones
Supplier’s Quality Assurance
- Accept with COA/COI
Chemical: - Reject without COA/COI
- pesticides and
other contaminants Medium Y N N - CP

Biological
- Microbiological
contaminants from Medium Temperature and time control Y N N - CP
handling to eliminate the hazards
2. Grinding Physical: High Passing through metal
- Metal, plastic, detectors to eliminate the Y N N - CP
bones physical hazards

Chemical”
Chemical: COA/COI of
Low N N - - CP
materials/ingredients
Biological:\
- Microbiological Temperature and time control
contaminants from Medium to eliminate the hazards Y N N - CP
handling
3. Washing/Cleaning Physical: Medium Passing through metal
of - Metal, plastic, detectors to eliminate the N N - - CP
Materials/Ingredients bones physical hazards

Chemical:
- chemical
contaminants from Low
cleaning water N N - - CP

Biological:\
- Microbiological
contaminants from Medium Temperature and time control N N - - CP
handling to eliminate the hazards

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 HAZARD ANALYSIS WORKSHEET

Principle 1 Principle 2
Process Step Likelihood/ Q Q Q Q
Hazard Preventive Measures 1 2 3 4
Severity Decision
High Passing through metal
Physical: detectors to eliminate the Y N N - CP
- metal fragments metal parts
from slicers

Chemical: -
- - - - - -
- Not likely to
4. Slicing of occur
Ingredients
Biological: Temperature and time control
- Microbiological Medium N N - - CP
to eliminate the hazard
contaminants from
handling

Physical:
Not likely to occur - - - - - - -

Chemical:
5. Combining ground
Not likely to occur
beef, salt, pepper and - - - - - - -
salt
Biological:
- Microbiological
contaminants from Medium Temperature and time control N N - - CP
handling to eliminate the hazard
Passing through the metal
High detector to eliminate the Y N N - CP
Physical: hazard
- metal fragments
from the molding
machine

Chemical: -
- - - - - -
Not likely to occur
6. Molding a patty

Temperature and time control

High N N - - CP
Biological: to eliminate the hazard
- Microbiological
contaminants from
handling