What is a critical control point (CCP)?

A critical control point (CCP) is defined as a step in the food production process where it is essential to apply control measures in order to prevent, eliminate, or reduce food safety hazards to an acceptable level. Identifying CCPs is a fundamental part of food safety management systems, particularly in Hazard Analysis and Critical Control Points (HACCP) plans.

At these points, specific actions can be implemented to ensure food safety, such as cooking to the right temperature, chilling foods properly, or ensuring that equipment is functioning correctly. This concept is vital because it focuses on preventing foodborne illnesses by managing risks at specific points in the food handling process.

The other options relate to different aspects of food safety but do not capture the critical nature of a CCP. Methods of cooking, food safety regulations, and storage processes are important, but they do not specifically address the proactive control measures taken to manage food safety hazards at critical junctions in the food production or service chain.