New York City Food Protection Practice Test

What is a Critical Control Point (CCP)?

1. A point where food must be served immediately

2. Any point in the food flow where action must be taken to eliminate a hazard

3. A step in cleaning procedures

4. The final cooking stage of food preparation

The correct answer is: Any point in the food flow where action must be taken to eliminate a hazard

A Critical Control Point (CCP) refers to any point in the food flow where action must be taken to eliminate a hazard or reduce it to an acceptable level. This concept is central to food safety management systems like Hazard Analysis and Critical Control Points (HACCP), which identifies specific points in the food process where risks can be controlled effectively. In the context of food safety, CCPs are crucial because they help prevent foodborne illness and injuries. For instance, ensuring that food is cooked to a sufficiently high temperature or that it is held at a safe temperature are both examples of CCPs. By monitoring these points and implementing corrective actions when necessary, food establishments can maintain higher standards of safety, thus protecting consumers. The other options do not accurately describe a CCP. While serving food immediately is important for quality and may relate to food safety, it does not inherently address risk control like a CCP does. A step in cleaning procedures may contribute to overall cleanliness but is not a critical control point in the sense of hazard management. Lastly, while the final cooking stage is significant in food preparation, it is just one stage in the process and not a standalone definition of a CCP since multiple steps can be critical control points throughout food preparation.