Hazard Analysis and Critical Control Point (HACCP) Practice Exam 2025 - Free HACCP Practice Questions and Study Guide

The term that is defined as a processing step where a hazard is controlled is known as a Critical Control Point (CCP). In the HACCP system, CCPs are integral because they are the specific steps in the food production process where interventions can be applied to prevent, reduce, or eliminate food safety hazards. Identifying CCPs is crucial, as they directly impact food safety by providing checkpoints where control measures can be implemented effectively.

For example, if a process involves cooking a product, the cooking step would be designated as a CCP because it is at this stage that the temperature must reach a certain level to eliminate harmful pathogens. Identifying and monitoring these points allows food processors to manage safety proactively, ensuring that food products are safe for consumption.

In contrast, other terms such as control measure, critical limit, and process flow refer to different components of the HACCP system but do not specifically identify the step where hazards are controlled. Control measures are actions taken to reduce hazards, critical limits are the thresholds established to indicate whether a CCP is under control, and process flow represents the sequence of steps in food production. However, none of these terms encompass the concept of a processing step designated for controlling hazards in the same way as CCP.