What does CCP stand for in the context of food safety?

In the context of food safety, CCP stands for Critical Control Points. These are specific steps in a food production process where a control measure can be applied to prevent, eliminate, or reduce to an acceptable level a food safety hazard.

Identifying and managing CCPs is a fundamental aspect of various food safety management systems, particularly the Hazard Analysis Critical Control Point (HACCP) system. By focusing on these critical points, food safety managers can ensure that hazards are controlled at the most crucial stages of food handling and preparation, thereby minimizing the risk of foodborne illnesses.

The other terms listed, while they may sound relevant, do not accurately describe the key concept of CCPs in food safety management. Critical Control Points are defined by their role in controlling hazards, which is essential for maintaining food safety.