A Critical Control Point (CCP) is a step in a process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. CCPs are essential in food safety management systems, such as HACCP (Hazard Analysis and Critical Control Points), which help ensure that food products are safe for consumption. Identifying CCPs involves analyzing the production process to determine where risks may occur. By monitoring these points, food producers can implement corrective actions if a hazard is detected, thereby maintaining the safety and quality of the final product.