What is the term for the last step in a food process that is crucial for preventing food safety hazards before serving?

The last step in a food process that is crucial for preventing food safety hazards before serving is known as a Critical Control Point (CCP). This term refers to a point in the food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level.

Identifying and managing CCPs is an essential component of Hazard Analysis Critical Control Point (HACCP) systems, which focus on ensuring safety throughout food handling and preparation. A proper understanding of CCPs allows food service operations to effectively monitor critical steps, such as cooking, cooling, and holding temperatures, ultimately ensuring that food is safe for consumption.

Other terms like Control Point, Corrective Action, and Convalescent Carrier relate to different aspects of food safety management but do not specifically denote that final critical step where safety can be assured before serving food. Control Points refer more generally to any point in the process where hazards may occur, but they do not necessarily indicate the specific focus on prevention found in Critical Control Points. Corrective Actions refer to steps taken when a CCP is not within acceptable limits, while a Convalescent Carrier is a person who carries pathogens without showing symptoms, which is unrelated to the cooking or food serving process.