What defines a critical control point (CCP) in food safety?

A critical control point (CCP) in food safety refers to a specific step in the food production process where a potential hazard can be controlled or eliminated. This concept is foundational to Hazard Analysis and Critical Control Points (HACCP), which is a systematic approach to identifying and managing food safety risks.

At a CCP, specific measures can be implemented to ensure food safety, such as cooking to the appropriate temperature to kill pathogens or using proper refrigeration to prevent bacterial growth. By identifying these points and establishing control measures, food safety professionals can significantly reduce the risk of foodborne illnesses.

The other options, while relevant to food preparation and safety, do not directly define a CCP. Controlling preparation time, enhancing flavor, or using specific cooking methods may improve efficiency or quality, but they do not address the necessity of controlling hazards in the food safety process.