Safe Quality Food (SQF) Certification Practice Exam 2026 – Complete Study Resource

A critical control point (CCP) in an SQF system refers specifically to a point in the production process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Identifying CCPs is crucial because they are pivotal in ensuring food safety and compliance with regulations. By focusing on these points, organizations can effectively monitor and control processes that could otherwise lead to unsafe food products.

In the context of SQF and food safety management, CCPs are essential for maintaining the integrity of the food supply and safeguarding public health. This is done through procedures such as monitoring, corrective actions, and verification activities that help ensure that the defined critical limits are adhered to.

The other options do refer to various aspects of food production and safety management but do not capture the specific role and definition of CCPs. Packaging stages and quality assurance testing do not inherently address the prevention of food safety hazards, and employee safety checkpoints are more concerned with occupational safety rather than food safety hazards directly related to product safety.