What is a critical control point in the food safety system?

A critical control point (CCP) in the food safety system refers specifically to a stage in the food production process where potential hazards can be identified and prevented, eliminated, or reduced to an acceptable level. This concept is central to Hazard Analysis Critical Control Point (HACCP) principles, which focus on systematically analyzing all stages of food production to ensure safety.

By identifying critical control points, food service operations can implement necessary measures to manage risks associated with biological, chemical, or physical hazards. Effective management at these points helps ensure that food safety standards are met, ultimately protecting public health.

While locations where food is served, methods of ingredient preparation, and points where food is plated may relate to food safety, they do not directly represent the concept of preventing hazards at critical stages as defined by food safety systems. The emphasis on preventing hazards is what distinguishes the correct option and highlights the proactive measures necessary to ensure food safety.