What are the Critical Control Points (CCP's) in food production

Critical Control Points (CCPs) refer to specific stages in the food production process where control measures can be applied to prevent or reduce hazards that could pose risks to food safety. CCPs are identified through a Hazard Analysis and Critical Control Points (HACCP) system, which is a systematic approach to prevent foodborne hazards and ensure the safety of food products for consumption.

Tags: HACCP

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