Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It 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. CCP identification is also an important step in risk and reliability analysis for water treatment processes.

Food in cooking

In the United States, the

Food and Drug Administration The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food ...

(FDA) establishes minimum internal temperatures for cooked foods. These values can be superseded by state or local health code requirements, but they cannot be below the FDA limits.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 Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quail ...

(such as whole or ground chicken, turkey, or duck) *Stuffed meats, fish, poultry, and pasta *Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have 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 meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...

s (such as

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quant ...

or pork) *Injected meats (such as flavor-injected roasts or brined hams) *Ground or minced fish *

Eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

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 interval of 135 °F (57 °C) if it is not 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.

References

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External links

ICS 67 Food technology
Food safety

Food in cooking

See also

References

External links