Glossary definition

What is a control point?

In food manufacturing, a control point is a step in the manufacturing process that is controlled by measuring one or more process variables to ensure they are within stated specifications.

A control point is most commonly part of a HACCP program and is important for food quality and food safety. A “critical control point” is a special case of control points which a manufacturer considers mandatory in maintaining product integrity and being able to deliver the product to the customer.

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