HACCP pp 39-49 | Cite as

Determining Critical Control Points

  • William H. Sperber


Rather than organize this chapter according to the types of hazards present in a food system-physical, chemical or biological-I have chosen to discuss Critical Control Points (CCP) according to a typical product flow from:
  • production, growing or procurement of raw materials,

  • ingredient receiving and handling,

  • processing,

  • packaging,

  • distribution, and

  • handling at retail, foodservice or in the home.


Traffic Control Metal Detector Critical Control Point Hook Length Biological Hazard 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Van Nostrand Reinhold 1992

Authors and Affiliations

  • William H. Sperber

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