“Critical Control Points: The Invisible “Safety Locks🔐 ” in Your Food”
Halting Hazards Before They Reach You
Imagine it:
⚠️ If the Burger patties was Undercooked → Live pathogens inside
⚠️ If Nut contamination occurs in baby formula → Fatal allergic reactions
⚠️ If the sealing is unqualified in factory → Silent botulism growth
Critical Control Points (CCPs) are the “safety agents” in food production—designed to intercept dangers before they escalate!
Simple Case:
The simple production line of Milk:
Raw Material collection ➡️ CCP1: Pasteurization ➡️ Filling ➡️ CCP2: Seal Integrity Test ➡️ Final Product
CCP1: Pasteurization
▸ Hazard: Salmonella/E. coli
▸ Monitoring: Temperature and time sensors (e.g., 72°C±0.5°C for 15s)
▸ Correction: Insufficient temperature→Automatic shunt to waste milk tank
CCP2: Bottle Sealing
▸ Hazard: Poor sealing leads to secondary contamination
▸ Monitoring: Laser scanning for cap sealing
▸ Correction: Sealing defects → kicked out of the production line