In HACCP, which step is typically a critical control point?

• A. Washing hands.
• B. Cooking to the required internal temperature.
• C. Stocking shelves.
• D. Cleaning the dining area.

Answer: (B)

In HACCP, a critical control point is a step in the production process where a hazard can be prevented, eliminated, or reduced to an acceptable level, and you can set a measurable limit to monitor that control. Cooking to the required internal temperature fits this because proper heat treatment directly kills pathogens, and you can define a clear critical limit (such as reaching a specific internal temperature for a set time). You monitor this with a thermometer and take corrective actions if the temperature isn’t reached, like continuing to cook or discarding the product, to ensure safety before the food moves on.

Washing hands, stocking shelves, and cleaning the dining area are important for overall hygiene and sanitation, but they aren’t steps in the processing where a hazard is controlled at a specific point in the production flow with a measurable limit. They support safety, but they aren’t typical critical control points.