What is a critical control point (CCP)?

A critical control point (CCP) refers to a point in the food production process where measures can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. This concept is part of Hazard Analysis and Critical Control Points (HACCP), which is a systematic approach used to ensure food safety throughout its production cycle. Identifying CCPs allows food handlers and processors to focus on critical areas that could lead to foodborne illnesses if not managed correctly.

In this context, measures at CCPs might include cooking food to specific temperatures, controlling time and temperature in refrigeration, or implementing proper sanitation protocols. Each of these actions addresses potential hazards, ensuring the safety of the food produced.

The other choices, while related to food production and safety, do not appropriately describe a critical control point. Cooking food is a part of the process but does not encompass the broader measures that can be taken at various stages to prevent hazards. Training employees is essential for food safety, but it does not define where hazards can be controlled. Similarly, methods of food storage are important, yet they represent one aspect of the overall food safety process rather than a point where proactive measures can specifically be taken to control hazards.