A hazard control step is a point or activity in a food-handling process where a control measure is applied to prevent, eliminate or reduce a food-safety hazard. It may occur during receiving, storage, preparation, cooking, cooling, reheating, service or sanitation, depending on the product and process.
Map the food process from receiving to service, identify the hazards that may be introduced, survive or increase at each stage, and determine which control measures are needed. Define the responsible person, monitoring method, acceptance criteria and corrective action for each important control. The measures should be practical and supported by staff training and records where required.
A hazard control step is a broad term for a process stage where a hazard is managed. A critical control point (CCP) is a specific step identified through the HACCP hazard analysis where control is essential to prevent, eliminate or reduce a significant hazard to an acceptable level. Not every control step is a CCP; some hazards are managed through prerequisite programmes such as sanitation, supplier approval and personal hygiene.
Example: A restaurant identifies cooking as a hazard control step for poultry and uses a validated cooking process with the required monitoring and corrective action.
Chef’s tip: Do not label every good kitchen practice a critical control point. Use the hazard analysis to determine which steps are truly critical and what evidence is required.
Key distinction: A hazard control step is any relevant process point where a hazard is managed. A critical control point is a specific HACCP designation based on the hazard analysis.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
