PRINCIPLES OF

HACCP
PRINCIPLE 2:
CRITICAL CONTROL POINTS
CRITICAL CONTROL POINT
• Is a step which control can be applied and is
essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.
• When not done correctly, it can cause foodborne
illness outbreaks.
• Examples include: cooking times and temperatures,
chilling times and temperatures, or pH control.
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EXAMPLE OF CCP
Cooking A Burger
If the burger is undercooked, any harmful bacteria
present in the meat will not be destroyed and the
surviving bacteria could give your customer food
borne illness. In this example, ‘cooking’ is a CCP in
the food preparation process.

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IDENTIFYING CCPs
• The information developed during the hazard
analysis (Principle 1) is essential for the HACCP
team in identifying which steps in the process are
CCPs.
• One strategy to facilitate the identification of each
CCP is the use of a CCP decision tree.

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 CASE ANALYSIS

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JACK IN THE BOX
In 1993, 732 people were affected by one of
the most notorious and tragic cases of food
poisoning in US history. Jack in the Box, a fast-
food hamburger chain, sold hamburgers with
under-cooked beef patties that infected many
customers with E. coli bacteria. The outbreak
involved 73 restaurants across the US in the
states of Idaho, Washington, Nevada and
California.
Sadly, the under-cooked burger patties were
responsible for the deaths of 4 children and
the serious injury of 178 other victims,
including permanent kidney and brain
damage.

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ANALYSIS: DETERMINING CCP
During storage and preparation of ground beef patties, it will be
important to control the growth of bacteria inherent to the hamburger.
To do so, each step in the process (receiving, cold storage, patty
preparation to cooking) would be considered a CCP. If these areas are
not controlled, serving the food would likely lead to a health hazard,
foodborne illness.
For the safety of the product, safe temperature and time guidelines
should have been established at each step in this case.

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ANALYSIS: DETERMINING CCP
In 1993, we introduced a Hazard Analysis Critical
Control Points (HACCP) system for the management of
food safety at all Jack in the Box restaurants.
This is according to the Jack in the Box Management.

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SOURCES
Alberta Agriculture and Forestry (2002). HACCP: Principle 2 - Determine Critical Control Points
(CCPs). Retrieved on March 12, 2019 from
https://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/afs4341

Santacruz, S. (2016). 5 Infamous Food Poisoning Cases in History. Retrieved on March 12, 2019 from
https://www.foodsafety.com.au/resources/articles/5-infamous-food-poisoning-cases-in
history?fbclid=IwAR1jLMXsJnu805mhVK9K-PsHCUMLveMkz7Pssck0-n9Tw-w3FoSdlSJ1oKM
Linton, R. et al. (1993). Hazard Analysis and Critical Control Points (HACCP) for Foodservice and Food
Retail Operations. Retrieved on March 12, 2019 from https://www.extension.purdue.edu/extmedia/FS/FS-
4.pdf

U.S. Food and Drug Administration (2017). HACCP Principles & Application Guidelines. Retrieved on
March 12, 2019 from https://www.fda.gov/food/guidanceregulation/haccp/ucm2006801.htm#app-e

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