critical control points

The new Food Safety Modernization Act (FSMA) requires registered food companies (including Nelson-Jameson, Inc. as a “holder and transporter” of food) to develop risk-based food safety plans. Included in this plan for food processors must be critical control points (CCPs), where known hazards related to raw materials and finished products are controlled.

For example, brine used to preserve a ham must contain sufficient salt, sugar and other dissolved ingredients to lower water activity and prevent growth of pathogens. Other control points include pH, allergen prevention, temperature (both processing and storage), among others.

Each of these control points are monitored in “real time” by some means, often with a continuous recording device or hand-held monitoring system. In today’s world of third