What is defined as a critical control point (CCP)?

A critical control point (CCP) is defined as a specific point in the food production process where special controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. This concept is foundational in food safety management systems like Hazard Analysis and Critical Control Point (HACCP), which focus on identifying potential risks in food handling and establishing measures to control those risks.

Understanding this definition highlights the significance of monitoring and controlling certain stages in food production to ensure safety. For example, cooking food to a safe temperature is a CCP because it ensures pathogens are killed, thus preventing foodborne illness. In this context, options related to methods of cooking, storage techniques, or guidelines for presentation do not serve the specific function of identifying points in the process where risk control is essential for food safety. Therefore, the correct choice accurately captures the essence of what a critical control point entails in the overall framework of food safety practices.