A Critical Control Point (CCP) is any point during food preparation or production where food safety could be at risk. Once hazards are identified and analyzed, CCPs must be established. For each critical hazard identified in step one (Hazard Analysis), a way to lessen, prevent, or eliminate the risk needs to be documented. Some examples of critical control points include:

• Storage of Foods: (i.e. Storing foods at temperatures sufficient to keep pathogens from growing (i.e. hot and cold holding)).

• Cooking and Reheating: (i.e. Ensuring hazardous foods are cooked to minimum temperatures required to kill pathogens).

• Separating allergen-containing from non-allergen containing foods.