A control point, abbreviated CP, is a step in food production where control can be applied to keep safety or quality at optimum levels. In hazard analysis, control points are distinguished from critical control points: every CCP is a control point, but only those where loss of control means an unacceptable health risk are critical. Examples include sieving to remove foreign bodies, chilling to limit bacterial growth, and metal detection before packing. Identifying control points systematically through HACCP ensures nothing important is left to chance. The concept turns food safety from reactive testing into preventive management.