What is a critical control point (CCP)?

A critical control point (CCP) is a key step in food preparation that is essential for controlling safety hazards. In the Hazard Analysis Critical Control Point (HACCP) system, CCPs are identified as stages in the food production process where specific hazards can be prevented, eliminated, or reduced to an acceptable level. This could involve monitoring cooking temperatures, ensuring proper cooling methods, or maintaining hygiene practices.

By focusing on these critical points, food handlers can effectively manage risks associated with food safety, such as the growth of pathogens or contamination. Identifying and monitoring CCPs is crucial for ensuring that food remains safe to eat, thereby protecting public health.

Other options do not capture the essence of a CCP. For instance, plating food, checking expiry dates, or enhancing flavor do not directly relate to steps that focus on controlling safety risks, which is the core function of a critical control point.