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Module 2 of 7 · HACCP · Principle 2

Critical control points

A CCP is a step where an essential control can be applied to prevent or eliminate a hazard, or reduce it to an acceptable level.

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Decision tree

A systematic method to determine whether a given step is a CCP, avoiding both too many and too few control points.

CCPs versus oPRPs

Distinguishing critical control points from operational prerequisite programmes, since not every control needs the rigor of a CCP.

Documenting the CCP

Each identified CCP is documented with the hazard it controls and its justification within the HACCP plan.

What an auditor usually asks for

  • A decision tree applied to every step with a significant hazard
  • A list of CCPs with the hazard each one controls
  • A clear distinction between CCPs and oPRPs
  • A documented justification for every identified CCP

How to cover critical control points in Kimobox

  1. 1Flag CCPs directly on the process steps in Kimobox.
  2. 2Document the decision tree applied to each step as system evidence.
  3. 3Link each CCP to its hazard and its justification within the HACCP plan.

Every CCP stays linked to its process step and its hazard, not scattered across several documents.

See Kimobox's quality portal

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

  1. Regulation (EC) No 852/2004 on the hygiene of foodstuffs EUR-Lex · 29 April 2004
  2. General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision
  3. Regulation (EU) 2017/625 on official controls EUR-Lex · 15 March 2017
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