What is the main purpose of establishing Critical Control Points in a HACCP plan?

The establishment of Critical Control Points (CCPs) in a Hazard Analysis and Critical Control Point (HACCP) plan plays a crucial role in ensuring food safety. CCPs are specific points in the production process where potential food safety hazards can be controlled or eliminated. By identifying these points, food businesses can implement preventive measures to effectively manage risks associated with biological, chemical, or physical hazards.

Selecting the correct CCPs allows for systematic monitoring and verification that food safety standards are maintained throughout the production process. This proactive approach focuses on controlling significant hazards before they lead to foodborne illnesses, thereby safeguarding public health. The overarching goal here is to establish a reliable framework through which food safety can be assured, making the identification and management of CCPs fundamental to every effective HACCP plan.