Critical Control Point(CCP)
Definition
A point, step, or procedure in food production at which controls can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Regulatory Source
- Standard 3.2.1— Food safety programs — CCPs are the core monitoring mechanism of an HACCP-based food safety program
Last verified against current standards: April 2026
Regulatory authority: Food Standards Australia New Zealand (FSANZ)
Related Terms
Food Safety Program
A documented system based on HACCP principles that identifies food safety hazards and establishes controls to manage them, required for most food businesses in Australia.
Good Manufacturing Practice
GMP — a system of processes, procedures, and documentation that ensures food products are consistently produced and controlled according to quality and safety standards.
HACCP
Hazard Analysis and Critical Control Points — a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs measures to reduce them to safe levels.