In Kitchen CUT, Critical Control Points (CCPs) help you document food safety controls within recipes and preparation processes. These support your compliance with HACCP standards by identifying stages where hazards must be controlled.
🧭 How to Access & Use Critical Controls
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Navigate to:
Admin > Recipes > Critical Controls -
On this screen, you'll see a list of existing CCPs. You can:
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View or edit existing controls
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Create new controls using
+ Add Critical Control -
Assign these to recipes to indicate required safety steps
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Each CCP includes:
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Title – The name of the control
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Description – A note on what the control involves
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Temperature Ranges or Time Conditions (if applicable)
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Active Status – Tick to make it available for use in recipes
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📌 Why Use Critical Controls?
These controls ensure:
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Food is prepared/stored within safe parameters
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Staff follow clear safety procedures
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Your business remains HACCP-compliant and audit-ready
🧠 FAQs
Q: Do I need to assign CCPs to every recipe?
A: Only where there's a food safety risk or regulatory requirement.
Q: Can I customise control descriptions and limits?
A: Yes. When creating or editing a CCP, you can input your own data based on your internal procedures.
Q: Will CCPs appear in recipe PDFs or reports?
A: Yes, if they’re active and assigned to the recipe, they’ll be included in relevant documentation.
📩 Need Help?