What is a critical control point in food safety?

A critical control point (CCP) is specifically defined as a step in the food production process where specific hazards can be prevented, eliminated, or reduced to ensure food safety. This concept is central to food safety management systems such as Hazard Analysis and Critical Control Points (HACCP). Identifying these critical control points allows food safety professionals to monitor and control hazards effectively, thereby reducing the risk of foodborne illnesses.

In the context of food production, a critical control point can include processes like cooking, cooling, or packaging, where monitoring temperature and time is essential to prevent the growth of harmful bacteria. Identifying and implementing measures at these points is vital for maintaining the safety of food products from production all the way through to consumption.

The other options describe different aspects of food safety and management but do not capture the essence of what a critical control point entails. Storing food for long periods relates to food storage practices rather than specific hazard control during production. Tracking food delivery times pertains to logistics and is important but not a direct control point involving hazard reduction. Lastly, standard measurements for food portion sizes address consistency and serving sizes but do not directly correlate with the prevention or reduction of hazards in the food safety process.