Glossary
What is a critical control point (CCP)?
A critical control point is a step where control is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level — for example a cook step that must reach a safe core temperature.
Not every fridge check is a formal CCP in every plan. Your HACCP or pack documentation decides. Day-to-day, staff still need clear “must monitor” tasks.
Monitoring vs paperwork
CCPs only work if someone measures and reacts. That is why temperature logs and failed-check workflows matter more than a laminated chart nobody opens.
Complytio helps you run the monitoring tasks you define. It does not write your CCP list for you.
Frequently asked questions
Is every temperature log a CCP?
Not necessarily. Your food safety documentation defines CCPs. Many sites still log fridges as important monitoring even when the formal CCP list is narrower.
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