Critical Control Point (CCP) – a point, step, or procedure in a food process at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce a hazard to an acceptable level.
Critical Limit – maximum or minimum values associated with the control of a hazard.
Monitoring – a planned sequence of observations or measurements to assess whether control measures are operating as intended.
Corrective Action – procedures that must be taken if preventive controls are not properly implemented.
You will learn food safety principles for process controls including critical limits, monitoring procedures for process control, including Critical Control Points, and corrective actions for process control deviations.