Which of the following describes a Critical Control Point?

A Critical Control Point (CCP) is specifically a stage in the food production process where a potential hazard can be eliminated or reduced to an acceptable level. This designation is part of the Hazard Analysis and Critical Control Point (HACCP) system, which is designed to ensure food safety by identifying, evaluating, and controlling hazards that could contaminate food.

In practice, a CCP could involve cooking food to a specific temperature to kill harmful bacteria, keeping food at safe temperatures to prevent spoilage, or proper sanitation procedures to avoid cross-contamination. Recognizing and effectively managing CCPs is essential for preventing foodborne illnesses and ensuring that food is safe for consumption.

The other options refer to various stages in the food handling and preparation process but do not specifically focus on the critical nature of controlling hazards. For instance, food preparation, packaging, and points of sale relate to handling and marketing food but do not inherently address the need for hazard control that distinguishes CCPs.