Critical Control Point
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.
Read more about Critical Control Point: How To Detect If CCP or Not
Famous quotes containing the words critical, control and/or point:
“From whichever angle one looks at it, the application of racial theories remains a striking proof of the lowered demands of public opinion upon the purity of critical judgment.”
—Johan Huizinga (1872–1945)
“In view of the fact that the number of people living too long has risen catastrophically and still continues to rise.... Question: Must we live as long as modern medicine enables us to?... We control our entry into life, it is time we began to control our exit.”
—Max Frisch (1911–1991)
“Mildred Pierce: You look down on me because I work for a living, don’t you? You always have. All right, I work. I cook food and sell it and make a profit on it, which, I might point out, you’re not too proud to share with me.
Monte Beragon: Yes, I take money from you, Mildred. But not enough to make me like kitchens or cooks. They smell of grease.
Mildred Pierce: I don’t notice you shrinking away from a fifty- dollar bill because it smells of grease.”
—Ranald MacDougall (1915–1973)