What is a critical control point in food safety?

A critical control point in food safety refers to a specific step in the food production process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. This concept is fundamental in the Hazard Analysis and Critical Control Point (HACCP) system, which is widely used to ensure food safety throughout the food supply chain.

At these critical control points, monitoring and intervention strategies are established to ensure that risks such as biological, chemical, or physical hazards are managed effectively. For example, cooking food to a safe internal temperature is a critical control point that helps prevent the growth of harmful bacteria.

The focus on control at these critical steps is crucial for ensuring that foodborne illnesses are minimized and that consumers receive safe food products. This aligns with the primary objectives of food safety practices, which are to protect public health and maintain standards in food handling and preparation.