What is a critical point in controlling food safety hazards?

A critical point in controlling food safety hazards refers to any stage in the food production and handling process where potential hazards can be controlled or eliminated to ensure food safety. Each of the listed options plays a significant role in this regard.

Receiving food supplies is crucial because this is when food is first handled. Ensuring that food is received at the correct temperature, free from contamination, and from approved suppliers is fundamental in preventing hazards right from the start.

Storing food is equally important as it involves maintaining proper temperatures and conditions to prevent the growth of pathogens and spoilage organisms. Incorrect storage can lead to cross-contamination and provide an environment conducive to foodborne illnesses.

Cooking food serves as a critical control point as it involves applying the necessary heat to eliminate harmful bacteria and pathogens. Proper cooking temperatures must be achieved to ensure that food is safe to eat.

Consequently, recognizing that multiple points in the food handling process can be critical for food safety is key to a comprehensive food safety management system. Therefore, it is accurate to state that all the options provided are critical points when controlling food safety hazards.