Generic HACCP Model for Thermally Processed Commercial

CCP Determination Form
The Critical Control Point (CCP) Determination form is used to identify the critical
control points in the process. A critical control point is defined as a point, step, or procedure at
which control can be applied and a food safety hazard can be prevented, eliminated, or reduced
to an acceptable level. All significant hazards identified in the hazard analysis must be addressed.
Identification of each CCP can be facilitated by the use of a CCP Decision Tree (See Attachment
2). The Decision Tree asks a series of four, yes or no, questions to assist in determining if a
particular step is a CCP for a previously identified hazard. These four questions are listed at the
top of the CCP Determination form. Use this as a guide when determining if an identified
significant hazard is a critical control point. CCP's must be carefully developed and
documented and must be for product safety only. Different facilities preparing the same
food can differ in the risk of hazards and the points, steps, or procedures which are CCP's.
This can be due to differences in each facility such as layout, equipment, selection of ingredients,
or the process that is employed.
In this document the CCP's that are identified are for illustrative purposes only. Your
individual process will determine the CCP's identified. Remember that proper Sanitary Operating
Procedures and maintenance programs are essential prerequisites to HACCP.
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