Which of the following correctly defines Critical Control Points in HACCP?

• A. Key performance indicators of service quality
• B. Stages where menu prices are set
• C. Steps in the production process where hazards can be prevented, eliminated, or reduced
• D. Times when staff training occurs

Answer: (C)

Critical Control Points are the specific steps in the production process where you can apply preventive measures to prevent, eliminate, or reduce food safety hazards to an acceptable level. These points are chosen because actions taken there have a direct impact on safety, such as cooking to a safe internal temperature, keeping hot foods hot and cold foods cold, or controlling the cooling rate. This is what the correct definition emphasizes: the focus is on steps where hazards can be controlled, not on metrics of service quality, pricing decisions, or training times, which do not directly address eliminating or reducing hazards in food production.