Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Which of the following is a critical control point?

1. A step where control can be applied

2. A general hygiene practice

3. An employee training session

4. A marketing strategy

The correct answer is: A step where control can be applied

A critical control point (CCP) is defined as a specific step in the food production process where controls can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Identifying a CCP is integral to the HACCP system, as it focuses on points where potential hazards can be controlled effectively. This ensures that food remains safe for consumption throughout handling and processing. The other options, while important in various contexts within a food safety or business framework, do not fit the definition of a critical control point. General hygiene practices contribute to overall food safety but are not specific control measures applied at certain steps in the production process. Employee training sessions are essential for ensuring that staff understand food safety protocols, but they do not directly control critical hazards. Marketing strategies are important for promoting products but are unrelated to the identification and management of food safety risks. Thus, the identification of a step where control can be applied is central to establishing effective food safety management as part of a HACCP plan.