Critical Control Points

Learning objectives

  • Describe the characteristics of critical control points and how they differ from control points.
  • Identify examples of critical control point designation systems.
  • 10 minutes
Course Outline
  • Introduction
  • Characteristics of Critical Control Points
  • CCP Designation Systems
  • HACCP: A Systematic Approach to Food Safety
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and Fishery Products
  • 21 CFR 120 (FDA) Juice Products
  • 9 CFR 417 (USDA/FSIS) Meat and Poultry Products
  • 21 CFR 110 (FDA) Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
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