Certified Professional Food Safety (CP-FS) Practice Exam

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What is a critical control point in food safety?

A stage where food is cooked
A procedure that ensures food quality
A point where loss of control may result in an unacceptable health risk
A moment when food is served

The correct answer is: A point where loss of control may result in an unacceptable health risk

A critical control point (CCP) in food safety refers to any step in the food production process where a loss of control could lead to a food safety hazard. This concept is a fundamental component of Hazard Analysis and Critical Control Points (HACCP) systems. Identifying a critical control point is essential to preventing foodborne illness, as these points are directly linked to controlling the food safety hazards that can arise during production, processing, or preparation. Each CCP must be monitored and controlled to ensure that food remains safe for consumption. While other choices mention various stages in food handling or preparation, they do not encapsulate the essential definition of a critical control point, which inherently highlights the risk of health consequences if control at that point is not adequately managed. Understanding this distinction is crucial for establishing robust food safety protocols.