What are "critical control points" in food safety?

Critical control points in food safety refer specifically to steps in food preparation where risks can be controlled or eliminated. These points are integral to the Hazard Analysis and Critical Control Point (HACCP) system, which is designed to ensure food safety throughout the food production process. By identifying these critical control points, food handlers can implement measures to monitor and manage potential hazards that can lead to foodborne illnesses, such as contamination or improper cooking temperatures.

This preventive approach is essential for public health, as it focuses on proactive steps rather than corrective actions after a problem has occurred. By effectively managing these critical control points, food safety risks can be significantly reduced, ensuring the safety of the food served to consumers. Understanding these key steps is vital for anyone involved in food handling and preparation.