In HACCP, how is a CCP identified?

In HACCP (Hazard Analysis Critical Control Point), a Critical Control Point (CCP) is identified through risk assessment. This involves analyzing the processes involved in food production to identify where significant hazards could occur. The focus is on points in the food production process that can be controlled to eliminate or reduce food safety hazards to an acceptable level.

In this structured approach, hazards are evaluated based on their severity and likelihood of occurrence, which helps prioritize points where control measures can be most effectively applied. This scientific methodology ensures that food safety is managed based on concrete data and evidence, rather than subjective measures or assumptions.

Though other aspects like food type, regulatory compliance, and personal judgment may play roles in a broader context of food safety management, they do not provide the rigorous, systematic approach needed to identify CCPs effectively within the HACCP framework. It is the risk assessment that specifically targets various processes and potential hazards to establish where control is critical, ensuring that food safety protocols are scientifically grounded.