What is a critical control point (CCP) in the context of HACCP?

A critical control point (CCP) is defined as a point in the food production process where specific actions can be taken to eliminate, prevent, or reduce food safety hazards to an acceptable level. In the context of HACCP (Hazard Analysis and Critical Control Points), the emphasis is on identifying locations within the food production chain where risks of contamination or foodborne illness can be mitigated effectively.

For example, cooking food to a specific internal temperature is a CCP because it directly affects the elimination of pathogenic microorganisms. By focusing on these critical points, food safety is ensured, and it helps in maintaining high-quality standards. The other options, while related to food production processes, do not directly address the elimination or control of safety hazards in the way that a CCP does.