What is meant by a Critical Control Point?

A Critical Control Point (CCP) refers specifically to a point in the food production process where a hazard can be prevented, eliminated, or significantly reduced. This concept is crucial in food safety management because identifying and controlling these critical points helps ensure food safety and prevent foodborne illnesses.

For example, during the cooking of food, monitoring the temperature is a CCP because it is essential to ensure that harmful pathogens are killed. By controlling this point, food safety is maintained, and the risk of foodborne illness is effectively minimized. Additionally, CCPs are established based on a hazard analysis that considers potential biological, chemical, and physical dangers associated with food production.

The other choices do not capture this essential focus on hazard control within the food safety process. Serving food, storing products safely, or stages in food preparation do not inherently address the need for systematic risk management that is fundamental to the concept of Critical Control Points.