What is a critical control point in a food safety plan?

A critical control point in a food safety plan refers to a specific stage in the food preparation process where controls can be implemented to prevent, eliminate, or reduce hazards to an acceptable level. This concept is fundamental to food safety management systems, such as Hazard Analysis Critical Control Point (HACCP). Identifying these points allows food handlers to monitor and manage the potential risks associated with foodborne illnesses effectively.

For instance, cooking food to the correct temperature is a critical control point because it can eliminate harmful pathogens. Monitoring these points ensures that food is handled safely from preparation through to serving, directly impacting the safety and quality of the food served to customers.

In contrast, serving food to customers is not a point where hazards are directly controlled; rather, it occurs after the food has already been prepared. Similarly, while any point in the supply chain holds some importance in maintaining food safety, not all points are critical control points. Handling food waste, although relevant to overall food safety, does not typically fall within the definition of a critical control point in a food safety plan.