What does a critical control point (CCP) in food safety refer to?

A critical control point (CCP) in food safety refers to a specific stage in the food production process where a control measure can be applied to prevent, eliminate, or reduce food hazards to an acceptable level. This concept is a key component of Hazard Analysis and Critical Control Points (HACCP), which is a systematic approach to food safety that identifies and manages potential hazards in food production.

In a CCP, established parameters are monitored, and corrective actions are taken if those parameters are not met. For example, cooking poultry to the correct temperature is a CCP because it ensures that harmful bacteria are killed, thus preventing foodborne illness.

The other options highlight aspects related to food but do not define what a CCP is. Marketing food pertains to the business side of food service; cooking methods relate to the techniques used in preparing food; and standards for food presentation involve the visual appeal and serving aspects, which do not encompass the safety-focused nature of CCPs.