There are CCPs which address exactly that. However, in this case, even in the best, most careful commercial operation some contamination is unavoidable. A kill step provides for complete elimination of contamination. It is an important CCP for canned products. Since total elimination is not possible, CCPs take other forms.
Antimicrobial treatments can effectively reduce bacterial numbers.
Timely chilling is important to retard microbial growth. It is too easy to panic and create more CCPs than necessary. You want to find the best place to control the hazard. The other extreme is also possible, sometimes it is very difficult to find any CCP within the system. A control failure at a CCP should mean that there is a potential food safety hazard in the product.