Dear Erasmo,
There are many, many definitions, all I found seem to be spin-offs from the HACCP subject although the terminology obviously existed prior to this. Same as you, I could not find any Codex definition although it’s probably there somewhere. oPRP is new with ISO22k I suppose so maybe you can make yr own definition link?
Some definitions I found -
(1) A "Control Point" (CP) is defined as any step in a process whereby biological, chemical, or physical factors may be controlled.
(2) Control Point (CP) – A step (in a process) at which a control can be applied to prevent, eliminate, or reduce a risk factor to an acceptable level. (added – looks more like CCP?)
(3) Control Point A Control Point (CP) is a stage in the preparation of food on which the safety of the final product is not entirely dependent, but together with other preparation stages is essential to maintain food safety.
(4) Control point (CP) — Any step in the flow of food at which a physical, chemical or biological hazard can be controlled. SOPs provide many of these controls (similar to 1)
(5) Many points in the flow diagram not identified as CCPs may be considered control points. These may address control of quality factors such as color or flavor or non-HACCP regulatory requirements such as standards of fill.
(6) Control Point:Any step at which biological, chemical, or physical factors can be controlled (similar to 1)
(7) Control Point – Any point in a specific food system where loss of control does not lead to an unacceptable health risk
(8) This text (“HACCP – Principles and Applications, ed Pierson MD and Corlett DAJr [1992]) is based on No.7 but with a probability aspect added -
CCP – any point in a specific food system where loss of control may result in a high probability of a health risk. On the other hand, if control is lost but the risk is low that a health risk will occur, then the concern should be classified as a control point. A CP definition would then be – Any point in a specific food system where loss of control may result in an economic or quality defect, or the low probability of a health risk occurring. (at that time a HACCP plan frequently considered additional types of defects, not only safety).
The more positive type format came in with No6 however the risk statement in No.8 still seems meaningful in operational terms.
1 - http://seafood.nmfs....gov/manual.html
2 - http://www.nzfsa.gov...e-assurance.htm
3 - http://www.rushmoor....lContents_1.pdf.
4 - http://www.dese.mo.g..._newsletter.pdf
5.HACCP blue book (UC Davis)(available on-line)
6 - http://www.cfsan.fda...mm/nacmcfp.html (NACMCF 1992)
7 NACMCF 1989
I hope this is helpful more than confusing.
Rgds / Charles.C