7 Real-World CCP Examples for Food Businesses (UK & EU)

Introduction to CCP Examples for Food Businesses

Regulation 852/2004 mandates that food businesses implement and maintain hygiene practices to prevent food contamination. A fundamental aspect of this regulation is the establishment of Critical Control Points (CCPs) in the food production process. CCPs are specific steps where control can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. This section outlines practical CCP examples for food businesses operating within the UK and EU, focusing on compliance with Regulation 852/2004.

Understanding Critical Control Points (CCPs)

CCPs are identified through a Hazard Analysis and Critical Control Points (HACCP) study, a systematic approach to identifying and controlling hazards in food production. The HACCP system is based on seven principles:

• Conduct a hazard analysis
• Identify the CCPs
• Establish critical limits for each CCP
• Establish a system to monitor control of the CCP
• Establish corrective actions when monitoring indicates a CCP is not under control
• Establish verification procedures to confirm the HACCP system is effective
• Establish documentation for all procedures and records related to these principles

Understanding and applying these principles is essential for food businesses to comply with Regulation 852/2004 and ensure product safety.

Real-World CCP Examples for Food Businesses

The following examples illustrate how CCPs are applied in various food businesses:

1. Cooking:
   • In a meat processing plant, cooking is a CCP for eliminating pathogens like Salmonella and E. coli. The critical limit is an internal temperature of 74°C for at least 2 minutes. Monitoring logs should record temperatures every 30 minutes, signed by the operator.
2. Chilling:
   • For a dairy company, the chilling process post-pasteurization is a CCP to prevent harmful bacteria growth. The critical limit is reducing the temperature to below 6°C within 2 hours. Temperature checks should be logged every hour.
3. Freezing:
   • In a seafood processing facility, freezing is a CCP to prevent parasite growth. The critical limit is achieving a core temperature of -18°C within 4 hours. Regular temperature checks should be documented.
4. Packaging:
   • For a bakery, the packaging process is a CCP to prevent contamination. The critical limit is ensuring all products are packaged in a clean environment. Daily cleaning logs should be maintained and signed off by the supervisor.
5. Receiving and Storage:
   • In a food distribution warehouse, receiving and storage of raw materials is a CCP. The critical limit is ensuring all incoming goods are stored at the correct temperature (below 5°C for perishables). Temperature logs should be checked and signed upon receipt.
6. Cleaning and Sanitation:
   • For any food business, cleaning is a CCP to prevent pathogen spread. The critical limit is ensuring all equipment is cleaned and sanitized according to a scheduled plan. Cleaning logs must be maintained and verified by management.
7. Employee Hygiene:
   • In a restaurant, employee hygiene practices are a CCP to prevent illness spread. The critical limit is ensuring all staff wash hands correctly and at required frequencies. Training records and handwashing logs should be kept up to date.

These examples demonstrate how various steps in food production can be identified as CCPs based on specific hazards.

Implementing and Maintaining CCPs

Implementing and maintaining CCPs requires a thorough understanding of the food production process, associated hazards, and critical limits necessary for food safety. A systematic approach to monitoring, corrective actions, and verification is essential. Food businesses must maintain detailed records of their HACCP system, including:

• Identification of CCPs
• Critical limits
• Monitoring procedures
• Corrective actions taken
• Verification activities

Regular audits by Environmental Health Officers (EHOs) will assess compliance with Regulation 852/2004, making accurate documentation vital for passing inspections.

For practical implementation, review defining-critical-limits-that-pass-audits and identifying-critical-control-points-in-food-safety before finalizing your HACCP records.

What you'll learn

• How this HACCP topic applies in real-world operations
• Common hazards and practical controls to reduce risk
• Records and monitoring that auditors expect to see

Further Reading & Tools

For additional resources, consider the following:

• Food Standards Agency (FSA) guidelines on HACCP
• Local authority resources for food safety compliance
• Training programs for staff on HACCP principles

For further insights into food safety regulations, visit our pages on EU & UK Requirements and HACCP Plan Builder. Explore our Food Safety Tools for practical applications in your business. Maintaining a robust CCP system is not just about compliance; it is about ensuring the safety and quality of your products. Regular training, audits, and updates to your HACCP plan will help mitigate risks and enhance your operational standards.