Explanation
Not every step is a CCP. You use a decision tree or a similar line of reasoning to determine whether a hazard must be controlled at a given step and whether a later step can still catch it. If the latter is not the case, the step is a CCP.
For each CCP you set which critical limit applies, how and how often you measure, who measures and what happens when the limit is exceeded. You record the measurements and correct immediately, for example by holding a batch and assessing it. That way you can show later that the point was under control.
A CCP is different from a PRP or OPRP. PRPs are general basic conditions for hygiene and working method, OPRPs are targeted control measures that do not meet all the characteristics of a CCP. Whether a measure is a CCP, you decide with your own hazard analysis, not with a fixed list.
Example from practice
When pasteurising juice, the heating is a CCP: the critical limit is a predetermined temperature and time, which is measured and recorded continuously. If the measurement deviates, the product is held and assessed.
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