What is an example of a Critical Control Point in food preparation?

Cooking chicken to the correct internal temperature is a crucial example of a Critical Control Point (CCP) in food preparation. The internal cooking temperature is vital for ensuring that harmful pathogens, such as Salmonella and Campylobacter, are killed, making the food safe for consumption. This control point directly affects the safety of the food being prepared because undercooked chicken can pose serious food safety risks.

In food safety protocols, CCPs are the points at which potential hazards can be controlled or eliminated, and proper cooking temperatures are essential in achieving this goal. Standards for cooking food to specific temperatures are established based on food safety guidelines to minimize the risk of foodborne illness.

Other options reflect important aspects of food safety but don’t serve as Critical Control Points. Storing food at room temperature can lead to unsafe conditions, washing fruits and vegetables is critical for reducing surface contaminants, and serving food immediately is important for quality but does not directly control food safety hazards like cooking does.