What is a critical control point in the food safety process?

A critical control point in the food safety process is identified as a step at which measures can be applied to prevent, eliminate, or reduce food safety hazards. This concept is central to food safety management systems, such as Hazard Analysis and Critical Control Points (HACCP). At a critical control point, specific actions are taken to monitor and control factors that could lead to food safety issues, ensuring that food remains safe for consumption. By focusing on these key points, food handlers can systematically manage risks and maintain high standards of safety throughout the food preparation and handling processes.

Other stages, such as cleaning equipment, serving food to customers, or storing food, play essential roles in food safety but do not directly address the proactive measures taken to mitigate hazards. These are important operational practices, yet they lack the specific focus on risk management that characterizes a critical control point.