What is a critical control point in the food preparation process?

A critical control point (CCP) in the food preparation process is a specific step at which controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. Cooking food to the right temperature is a key CCP because it directly affects the safety of the food being prepared. Proper cooking kills harmful bacteria, viruses, and parasites that can cause foodborne illnesses. This step ensures that the internal temperature of the food reaches a level sufficient to eliminate pathogens, thus safeguarding public health.

Other aspects of food preparation, such as the moment food is served, storage of ingredients, and presentation, are important for food safety and quality but do not serve as critical control points in the way that cooking does. They may contribute to overall safety and quality, but they do not directly prevent the immediate risk of foodborne illness in the same manner as proper cooking temperatures do.