Which operation is commonly treated as a CCP to control contamination risk?

• A. Labeling
• B. Packaging color
• C. Filtration
• D. Marketing budget

Answer: (C)

In HACCP, a critical control point is a stage where you can apply a control to prevent, eliminate, or reduce a hazard to an acceptable level. Filtration fits this because it is an active processing step that physically removes contaminants from the product, directly lowering contamination risk and allowing for measurable verification (for example, checking filter integrity or pore size). Labeling and packaging color do not reduce or control contamination; they relate to presentation or compliance, not safety. A marketing budget has no impact on product safety either. So filtration is the processing operation most commonly treated as a CCP for controlling contamination risk.