CCP stands for Critical Control Point, which is a point, step, or procedure in a food production process where a potential hazard can be prevented, eliminated, or reduced to an acceptable level. CCPs are essential to prevent or eliminate food safety hazards. The identification of CCPs is fundamental to controlling food safety hazards. The information developed during the hazard analysis is essential for the HACCP team in identifying which steps in the process are CCPs. Different facilities preparing similar food items can differ in the hazards identified and the steps which are CCPs. Examples of CCPs include cooking, pasteurization, freezing, pH control, allergen control, temperature control, metal detection, and microbial testing. The critical limits and criteria for food safety may be derived from sources such as regulatory standards and guidelines, literature surveys, experimental results, and experts.