What is a critical control point (CCP)?

A critical control point (CCP) refers to a specific step in the food handling process where control can be applied to prevent, eliminate, or reduce food hazards to an acceptable level. This concept is central to food safety management systems, particularly in the Hazard Analysis and Critical Control Points (HACCP) system. Identifying and monitoring these points is crucial for ensuring that food remains safe throughout its journey from production to consumption.

For example, cooking food to the correct internal temperature represents a critical control point, as it is at this stage that harmful pathogens are destroyed. By monitoring this step, food service operators can effectively manage risks and ensure that food served is safe for consumption.

Other options, while related to food safety, do not capture the essence of what defines a critical control point. A storage location focuses on the physical space but does not address the control of potential hazards. Cooking methods might improve safety, but they are not inherently control points unless they are specifically linked to hazard management. Cleaning procedures are essential for hygiene but serve a different role in maintaining food safety rather than directly controlling hazards at a specific step.