Critical Control Point Totally Explained

Everything about Critical Control Point totally explained

Critical Control Point (CCP) is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits.

Examples of CCP

Food in cooking

In the United States, the Food and Drug Administration (FDA) establishes minimum internal temperatures for cooked foods. It is important to remember that these values can be superseded by state or local health code requirements, but they can't be below the FDA limits. Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows:
165°F (74°C) for 15 seconds

Poultry (such as whole or ground chicken, turkey, or duck)
Stuffing
Stuffed meats, fish, poultry, and pasta
Any previously cooked foods that are reheated from a temperature below 135°F (57°C), provided they've been refrigerated or warm less than 2 hours
Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs

155°F (68°C) for 15 seconds

Ground meats (such as beef or pork)

Injected meats (such as flavor-injected roasts or brined hams)

Ground or minced fish

Eggs that will be held for a length of time before eaten 145°F (63°C) for 15 seconds

Steaks and chops such as beef, pork, veal, and lamb

Fish

Eggs cooked for immediate service 145°F (63°C) for 4 minutes

Roasts (can be cooked to lower temperatures for increased lengths of time) 135°F (57°C) for 15 seconds

Cooked fruits or vegetables that will be held for a length of time before eaten

Any commercially processed, ready-to-eat foods that will be held for a length of time before eaten In addition, hot food must be held at a minimum internal of 135°F (57°C) if it isn't immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer over long periods.

Fresh-cut fruits & vegetables

Fruits and vegetables are liable to microbial contamination, such as with the bacteria of, Salmonella enteritidis and Listeria monocytogenes, perhaps due to a post harvest mishandling. There are several methods and protocols which are able to reduce or even eliminate the pathogens and these include

Proper harvest and post-harvest handling ^, ^,

Inactivation of microbials by irradiation

Sanitization of fruits and vegetables using food grade chemicals ^, Further Information

Get more info on 'Critical Control Point'.

External Link Exchanges

Do you know how hard it is to get a link from a large encyclopaedia? Well we're different and will prove it. To get a link from us just add the following HTML to your site on a relevant page:

<a href="http://critical_control_point.totallyexplained.com">Critical Control Point Totally Explained</a>

Then simply click through this link from your web page. Our crawlers will verify your link, extract the title of your web page and instantly add a link back to it. If you like you can remove the words Totally Explained and embed the link in article text.
As long as your link remains in place, we'll keep our link to you right here. Please play fair - our crawlers are watching. Your site must be closely related to this one's topic. Any kind of spamming, dubious practises or removing the link will result in your link from us being dropped and, potentially, your whole site being banned.