79 12.3: Critical Control Points (CCPs) in Foodborne Illness Prevention

12.3 Critical Control Points (CCPs) in Foodborne Illness Prevention

CCPs must be identified from procurement to service, including:

Receiving: Verify supplier compliance with allergen labeling.

Storage: Maintain cold chain integrity (≤41°F for perishables).

Cooking: Achieve internal temperatures sufficient to kill pathogens (e.g., 165°F for poultry).

Allergen control: Dedicated utensils and prep areas to prevent cross-contact.

HACCP plans, required under USDA FSIS, mandate documentation of CCP monitoring and corrective actions. This synthesis integrates FDA, USDA, and CDC guidelines to address systemic risks in food operations, emphasizing proactive controls to reduce allergen exposure, equipment-related hazards, and contamination pathways.