Glossary
Critical control point (CCP)
A step in food production where a safety hazard must be controlled.
A critical control point (CCP) is a specific step in a food production or handling process where a hazard can be prevented, eliminated, or reduced to a safe level. CCPs are identified through an HACCP analysis.
Each CCP must be monitored at a defined frequency, with records kept of every monitoring event. Common CCPs include pasteurisation temperatures, metal detector checks, cook times, and allergen rinse verifications.
Skill Reality’s camera verification can confirm a CCP action was performed and automatically log the time-stamped result. This removes the need for paper sign-offs and gives auditors a reliable digital record.