A critical control point (CCP) is a step in a food production process where control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level. CCPs are usually practices or procedures that, when not done correctly, can lead to foodborne illness outbreaks. Examples of CCPs include cooking, cooling, re-heating, and holding. To determine CCPs, one must analyze the hazards in the production process and identify the steps where hazards can be prevented, eliminated, or reduced to acceptable levels. Critical limits are established for each CCP, which are maximum and/or minimum values to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. Deviation from critical limits is considered a failure to meet a CCP. CCPs must be carefully developed and documented, and they must be used only for purposes of product safety.