IFAS Extension
Hazard Analysis Critical Control Points (HACCP)—Principle 2: Determine Critical Control Points (CCPs)
and
Contacts: Keith Schneider
Release Date: 10/28/2025
Other
Abstract
A UF/IFAS numbered Fact Sheet.
About this Publication
This document is FSHN07-04, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date July 2007. Revised February 2025. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.
How to Cite
Schmidt, R. H., & Newslow, D. L. (2007). Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs). EDIS, 2007(18). https://doi.org/10.32473/edis-fs140-2007
Authors
Debby Newslow
executive director, D. L. Newslow & Associates, Inc.
Ronald Schmidt
professor emeritus (deceased), Department of Food Science and Human Nutrition
Contacts
Keith Schneider
Specialist
University of Florida
professor, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL