Which of the following best defines a CCP?

• A. Cleaning surfaces between batches
• B. Cooking to a safe internal temperature
• C. Maintaining a written cleaning schedule
• D. Training staff on safety procedures

Answer: (B)

A Critical Control Point is a step in the food production process where you can apply a control to prevent, eliminate, or reduce a food safety hazard to an acceptable level, and you can monitor that control and take corrective action if needed. Cooking to a safe internal temperature is a perfect example because heat directly lowers or eliminates harmful pathogens, and you can set a clear critical limit (for example, a minimum internal temperature for a specified time). You verify this with thermometer readings and act if the limit isn’t met, preventing unsafe product from reaching consumers. Cleaning surfaces, maintaining a cleaning schedule, or training staff are essential safety practices, but they function as prerequisite or supporting controls rather than a specific step in the process where a hazard is actively controlled at a defined point.