Ontario Food Handler Certification Practice Exam

What is a critical control point in food safety?

1. A location where food is served to customers

2. A step in the food preparation process where a hazard can be prevented

3. A period of time when food can be safely left at room temperature

4. A specific food product that is considered high risk

The correct answer is: A step in the food preparation process where a hazard can be prevented

A critical control point (CCP) refers to a specific step in the food preparation process where it's possible to either prevent, eliminate, or reduce a food safety hazard to an acceptable level. This concept is a fundamental aspect of food safety management systems, like Hazard Analysis and Critical Control Points (HACCP). Identifying and controlling CCPs are vital as these points are where the risks can be controlled more effectively, thereby ensuring that the final food product is safe for consumption. For example, cooking raw meat to a specific temperature can eliminate harmful bacteria, making that cooking stage a critical control point. In contrast, the other options do not accurately describe what a critical control point is. Serving food does not inherently involve hazard control, a period of time for food safety usually relates to temperature controls rather than a specific process, and identifying high-risk foods is important but doesn't equate to a CCP since it doesn’t specify an actionable step in managing food safety hazards. Thus, recognizing the correct definition of a critical control point helps ensure safe food handling practices are correctly applied in food preparation environments.