A CCP (Critical Control Point) could be any part of the production process, which could affect the finished quality of the product. For example...
Weighing of ingredients: Before and after preparation/cooking.
Time: Of cooking, chilling, mixing, etc.
Shaping: Of mixtures, division of dough, etc.
Temperature: Storage of foods, cooking and chilling.
Consistency of mixtures: During making and when cooked/chilled or stored.
Hygiene: Of raw ingredients, food handlers, machinery and the finished dish.
Each of the CCPs wil have a tolerance level - for example, food could be cooked for between 20 and 22 minutes. These may also be known as critical limits.
Once these CCPs have been identified, checks can be put in place that will monitor a product's progress through the production process.