What defines a critical control point (CCP) in food safety?

A critical control point (CCP) in food safety is specifically defined as a step where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. This concept is a crucial part of Hazard Analysis Critical Control Point (HACCP) systems, which are designed to identify and manage food safety risks throughout the food production process.

In the context of food safety, CCPs focus on the specific points in the processing of food where measures can be taken to control biological, chemical, or physical hazards. These control measures are vital for ensuring that food remains safe for consumption. For instance, cooking temperatures, cooling times, and storage conditions all represent potential critical control points where monitoring and corrective actions can be implemented if needed.

The other options do not accurately capture the essence of a CCP. Serving food is a final stage where hazards may already have been introduced or not adequately controlled, storage may involve hazards but does not inherently include the preventive measures central to CCPs, and customer feedback pertains to post-consumption evaluations rather than proactive hazard control in food production. This distinction underscores the pivotal role that CCPs play in maintaining food safety.