Determine the critical control points (HACCP Principle 2)
With the information obtained
from the hazard analysis step, the HACCP team must then determine the points at
which there will be control of the hazards that present unacceptable risks;
this will establish the CCPs of the HACCP plan. A useful tool for the
determination of whether a raw material or process step is a CCP, is the CCP
decision tree. Examples of CCP decision trees have been proposed by Codex
Alimentarius and by the NACMCF. The CCP decision trees consist of a set of
either three or four questions, which are asked in a particular sequence for
each identified hazard so that the point of control of that hazard within the
HACCP plan can be determined.
At the completion of Step 7, the HACCP team
should be in a position to determine at which points in the process, the
identified biological, chemical and physical hazards associated with the product
will be controlled so that the hazard will be eliminated, prevented, or reduced
to an acceptable level. It is possible that more than one step could be a
critical control point (CCP) for the same hazard (e.g., pasteurization and
refrigerated storage can be CCPs for the same microbiological hazard); on the
other hand, a single CCP could control more than one hazard (e.g., a screening
step in a process can be a CCP for various physical hazards). 
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