Which is a critical control point in food safety?

Cooking times and temperatures are considered a critical control point in food safety because they directly affect the safety and quality of food products. The Science of food safety dictates that cooking food to appropriate temperatures is essential for killing harmful bacteria and pathogens that could cause foodborne illnesses.

Specific cooking times and temperatures are set based on the type of food being prepared to ensure that potential hazards are minimized. For instance, ground meats require a cooking temperature of at least 160°F (71°C) to ensure that any bacteria present, such as E. coli or Salmonella, are effectively eliminated. Monitoring these parameters is crucial because undercooked food can lead to health risks.

While food storage duration, plate presentation, and employee appearance are important aspects of food handling and hygiene, they do not qualify as critical control points that directly influence food safety in the way that cooking processes do. Food storage duration ensures that food does not spoil, and employee appearance relates to personal hygiene and the spread of contaminants, but neither addresses the immediate safety concerns that proper cooking times and temperatures do.