Certified Professional Food Safety (CP-FS) Practice Exam

What is a common critical control point (CCP) found in a HACCP plan for same-day service operations?

1. Monitoring the final cook temperature for hot food items

2. Regularly checking the serving temperature of cold items

3. Inspecting food delivery vehicles for cleanliness

4. Measuring customer satisfaction with food safety measures

The correct answer is: Monitoring the final cook temperature for hot food items

A common critical control point (CCP) in a HACCP plan for same-day service operations is monitoring the final cook temperature for hot food items. This step is crucial because it directly impacts food safety by ensuring that food is cooked to a temperature sufficient to kill harmful pathogens that can cause foodborne illness. The final cook temperature serves as a definitive checkpoint where food has to reach a specific temperature according to health guidelines. For instance, cooking poultry to an internal temperature of 165°F eliminates bacteria such as Salmonella. Ensuring that this temperature is achieved and maintained is essential for protecting public health and is a fundamental aspect of food safety management in operations that prepare meals for immediate consumption. In contrast, while the serving temperature of cold items, cleanliness of delivery vehicles, and customer satisfaction with food safety measures are all important aspects of food service operations, they do not represent direct critical control points in the same way that the final cook temperature does. Monitoring the final cook temperature specifically addresses the biological hazards associated with undercooked foods, making it a key focus in HACCP plans aimed at preventing foodborne illnesses.