KC refers to "critical control point", which is widely used in the production process of food, medicine, cosmetics and other industries. By determining key control points, production enterprises monitor and manage raw materials, production environment, technological process and product quality, so as to effectively control risks in the production process and ensure product safety and quality stability. KC can also improve production efficiency, reduce costs and enhance the competitiveness of enterprises.

In the food industry, knowledge management is an important means to realize food safety. Enterprises can prevent the pollution and breeding of pathogenic microorganisms, toxins and chemicals by monitoring and controlling all links in the food production process, and ensure that food safety meets national and international standards. In production enterprises, every staff member should understand and abide by KC regulations, and make every effort to ensure food safety through standardized operation, monitoring data analysis and other means.

The implementation of KC requires enterprises to continuously improve their management level and technical level. Enterprise managers should adjust and improve according to the production situation, find problems and potential risks in time, and take corresponding measures to improve and correct them. At the same time, enterprises also need to strengthen personnel training and awareness education, improve employees' safety awareness and management level, and jointly promote the implementation of KC system and the improvement of production quality.