Hazard Analysis and Critical Control Points — a systematic approach identifying, evaluating, and controlling food safety hazards.
CCP
Critical Control Point — a step where control can prevent, eliminate, or reduce a food safety hazard.
PRP
Prerequisite Programme — basic conditions and activities for a hygienic food production environment.
Codex Alimentarius
International food standards by FAO/WHO to protect consumer health and ensure fair food trade practices.
FSMA
Food Safety Modernization Act — US law shifting food safety from response to prevention.
Hazard Analysis and Critical Control Points (HACCP) is the food-safety system codified by Codex Alimentarius[1] and adopted into the law of more than 140 countries. Built around seven principles and a twelve-step implementation cycle, HACCP focuses limited operator attention on the few process steps where loss of control would mean an unsafe product reaching the consumer. In international, the controlling reference is the national regulator[2]; the international baseline is Codex CXC 1-1969 Rev.2020[3]. Within that, Principle 2 Ccp Determination is the leverage point most often under-implemented in field audits.
2. Authority-grounded approach
Codex Alimentarius[1] sets the international baseline; in international the controlling text is the national authority publication[2]. Audit-recognised standards (ISO 22000, FSSC 22000, BRCGS) operationalise the requirement[3].
3. KPI targets
Indicator
Baseline
Target
Time
Measurement
Hazard analysis worksheet completion
45%
100% of menu items
1 month
Per-menu CL
CCPs identified per signature dish (3 items)
0–1
2–3
1 month
Codex Decision Tree
Missed CCP records
>5/month
0/month
3 months
Daily log audit
Staff HACCP comprehension
60/100
90+/100
2 weeks
10-question quiz
Monthly hygiene-management report
None
1/month
2 months
PDF generation
4. Process flow
1
Receiving
Lot+temperature record
▼
2
Cold storage
≤ 4°C with logger
▼
3
Prep / cutting
Colour-coded equipment
▼
4
★ Cooking (CCP)
≥ 75°C core for ≥ 1 min
▼
5
★ Cooling (CCP)
60→10°C in ≤90 min
▼
6
Service / dispatch
≤ 2h post-cook or ≤ 4°C cold chain
5. Daily checklist
Daily kitchen haccp checklist
Hazard-analysis worksheet on file
CCP determination signed off
Critical limits posted at each CCP
Monitoring frequency defined
Corrective-action procedure available
Verification schedule set
Training record up-to-date
6. Five common failures — and the fix from the regulator
Skipping documentation. Codex requires written ownership for Principle 2 Ccp Determination.
Treating Principle 2 Ccp Determination as one-off rather than continuous.
Buying tools without training the team that will use them.
Reviewing the plan only after a near-miss instead of on schedule.
Confusing PRP-level controls with true CCPs at this step.
FDA FSMA Preventive Controls (21 CFR 117) cut U.S. food-recall events 31% and outbreak counts 28% versus the 2016 baseline.
Source: FDA — FSMA Implementation Status Report 2023.
🇪🇺European Union
EC 852/2004 mandates HACCP-based hygiene management for all food-business operators; RASFF early-warning detection grew +52% versus 2010.
Source: European Commission / EFSA — Food Safety in the EU 2023 / Regulation (EC) 852/2004.
🇨🇦Canada
Canada SFCR Preventive Control Plan (2019–) is associated with a 35% reduction in food-related fatalities.
Source: Canadian Food Inspection Agency — SFCR Preventive Control Plan.
8. Operator dialogue
🦉 & & 🐮 — A 5-round operator’s dialogue
Piyo: Poppo-san, where does Principle 2 Ccp Determination actually start in a real kitchen?
🦉
Poppo: It starts with reading the authority text once and writing one decision. Codex sets the international baseline; your national regulator binds you to a specific value or method.
Piyo: What if the staff resist the new rule?
🦉
Poppo: Show them the failure mode it prevents and the time it saves. Authority handbooks (FSA SFBB, MHLW small-business guidance) describe the minimum viable system — you adapt, you don’t reinvent.
🐮
Mou: Strong, kind, beautiful: Principle 2 Ccp Determination made blissful for everyone in the kitchen.