Step Two.....

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Critical Control Points

A critical control point is a step or procedure where a process will either kill biological contaminants present or control growth of these contaminants.

Evaluate each step of the product cycle for risk of contamination and survival of the contaminate.

Consider the interaction of time and temperature at each step.

Step (Control Point)	Potential for Contamination	Contaminants Survive Process	Potential for Increase of Contaminants

Corrective Action	Measurable CCP	Documentation of CCP

Return to Temperature

Return to Table of Contents Return to Chapter 3 HACCP