What is a critical control point in food safety management?

A critical control point is a specific point in the food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. Identifying these points is crucial for ensuring food safety, as they are the stages at which interventions can be made to prevent contamination or spoilage.

For instance, during cooking, the temperature must reach a certain level to kill harmful pathogens; hence, cooking to the correct temperature is considered a critical control point. Monitoring these points and implementing corrective actions if necessary helps maintain food safety and prevents foodborne illnesses.

In contrast, a step where food can be contaminated refers to stages where risks may arise but doesn’t imply active control nor does it define the point of intervention. A phase of food preparation may encompass various tasks but does not specifically indicate where control measures are essential. Similarly, a method of storage alone does not encapsulate the concept of controlling hazards; it is about the specific points within processes where interventions are necessary.