Certified Professional Food Safety (CP-FS) Practice Exam

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

1. A point where food can be safely eaten

2. A step where control can be applied to prevent or eliminate a food safety hazard

3. A point where food is packaged

4. A step where food is served to consumers

The correct answer is: A step where control can be applied to prevent or eliminate a food safety hazard

A critical control point (CCP) in food safety is a specific step in the food production process where control measures can be applied to prevent, reduce, or eliminate a food safety hazard. This concept is central to Hazard Analysis and Critical Control Points (HACCP) systems, which are designed to ensure that food is safe for consumption. Identifying and managing CCPs is crucial because they represent the most significant points in the process that can affect food safety. For instance, cooking, cooling, and cross-contamination processes are often identified as CCPs. By monitoring these points, food safety professionals can ensure that the food remains safe throughout its journey from production to consumption. The other options outlined in the question do not accurately define a critical control point. A focus on points where food can be safely eaten or packaged does not encompass the proactive management needed to prevent hazards. Serving food to consumers, while an important step, does not involve intervention to control hazards and is therefore not recognized as a CCP.