PREVRA Critical Control Points for Food Safety: Identify and Control Every CCP in Your Kitchen
A clear reference chart showing the critical control points common to UK food businesses. Understand what a CCP is, how to identify yours, and what monitoring looks like in practice.
Why critical control points are the backbone of your HACCP plan
Every food business in the UK must have a food safety management system based on HACCP principles. At the heart of HACCP are Critical Control Points — the specific steps in your process where a hazard can be prevented, eliminated, or reduced to an acceptable level. If you cannot name your CCPs and their critical limits, your HACCP plan is incomplete.
Here is what catches many kitchens out: a CCP is not every important step. It is specifically a step where control can be applied AND where loss of control would result in an unacceptable health risk. Cooking is the classic CCP. Receiving a delivery is important but is typically a prerequisite programme, not a CCP. Understanding this distinction is one of the first things an EHO will probe in a HACCP-based inspection.
Identifying and managing your own critical control points
This chart lists the most common CCPs in UK food businesses: cooking (core temperature), cooling (time to below 8°C), hot holding (maintaining above 63°C), reheating (reaching 75°C), and allergen segregation (preventing cross-contact). For each CCP, the chart shows the hazard, critical limit, monitoring method, frequency, and corrective action.
Digital SFBB supports CCP management directly: your team monitors each CCP from their phone, the system validates readings against critical limits in real time, and deviations trigger immediate corrective action prompts. Your HACCP records are always audit-ready.
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