Critical Control Points (CCPs) are specific stages in a process where potential hazards can be prevented, eliminated, or reduced to acceptable levels. They are essential in various industries, particularly in food safety, where they help ensure that products are safe for consumption. Identifying CCPs is a key part of the HACCP (Hazard Analysis and Critical Control Points) system. Monitoring these points is crucial for maintaining safety standards. If a CCP is not properly controlled, it can lead to contamination or other safety issues. Regular checks and documentation help ensure that the process remains within safe limits, protecting both consumers and businesses.