A Critical Control Point (CCP) is a step within the internal food chain at which a significant hazard occurs in the handling and preparation of food and at which point control measures can be applied to either; prevent, eliminate or reduce such hazards to an acceptable level.

Critical control points will normally have a 'critical' limit set, in essence a maximum and/or minimum value to which the food hazard parameter must be controlled. If the 'critical' limit is not achieved then it is likely that the hazard will not be controlled and therefore the food unsafe to eat. For an example a 'critical' limit could be the 'minimum temperature to which food must be taken in order to satisfy that it has been cooked adequately e.g. 75°C for 30 seconds'.

The following food hazard matrices will furnish businesses with information as to where CCPs and appropriate control measures are required in order to prevent, eliminate or reduce food safety hazards:

CCP/01A: Cooking of meat & poultry - June 2020 (V3)

CCP/01B: Handling, cooking & storage of rice - June (V2)

CCP/02: Cooling of food - June 2020 (V3)

CCP/03: Preparation of food - June 2020 (V3)

CCP/04: Storage of perishable food (post-cook) - June 20202 (V3)

CCP/05: Chilled display of food - June 2020 (V3)

CCP/06: Reheating of food - June 2020 (V3)

CCP/07: Display of hot food - June 2020 (V3)

CCP/08: Service of food - June 2020 (V3)

CCP/09: Blast-chilling of food - June 2020 (V3)

CCP/10: Storage of blast-chilled food - June 2020 (V3)

CCP/11: Transportation of food - June 2020 (V3)

CCP/12: Vacuum packing of food - June 2020 (V3)

CCP/13: Sous-vide cooking - June 2020 (V3)

CCP/14: Production, storage & service of ice - June 2020 (V3)