What is a critical control point (CCP)?

A critical control point (CCP) is a specific step within the food production process where it is essential to apply controls to prevent food safety hazards. This concept is central to the Hazard Analysis and Critical Control Points (HACCP) system, which focuses on identifying potential hazards (biological, chemical, and physical) and implementing measures to mitigate those risks.

Identifying CCPs is crucial because these points determine whether food safety can be ensured. For example, cooking temperatures, chilling processes, and cross-contamination prevention measures serve as vital control points. By monitoring these points and ensuring they meet established standards, food producers can effectively minimize risks that lead to foodborne illnesses.

The other options do not accurately describe CCPs. Serving food does not inherently address safety hazards; marketing does not involve food safety control practices; and while cleaning the kitchen is important for hygiene, it is not considered a critical control point in the production process concerning food safety hazards.