Control Points
A Control Point (CP) is a point or step in the flow of food where a physical, chemical or biological hazard can not be controlled, however it is not critical to food safety as a subsequent process will indeed either prevent, eliminate or reduce the hazard.
An example of a CP could be the storage of a raw chicken in a refrigerator working between 1°C - 5°C, however the chilled temperature would not be instrumental in preventing, eliminating or reducing the risk of Salmonella or Campylobacter, of which may be present.
The following food hazard matrices will assist businesses in identifying where CPs need to be managed within the internal food chain:
CP/01: Delivery & Receipt of food - June 2020 (V3)
CP/02A & B & C: Storage of food - June 2020 (V3)