A critical control point (CCP) is a step or stage in food production where it is possible and essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

A system to ensure food safety. It is based on the principles of hazard analysis and the control of critical control points (CCPs). These principles are established in a document of the Codex Alimentarius, as well as in Art. 5 of Regulation (EC) No 852/2004.