What is an example of a critical control point in food safety?

Cooking chicken to 165 degrees F is a prime example of a critical control point in food safety. Critical control points (CCPs) are specific stages in the food production process where hazards can be prevented, eliminated, or reduced to acceptable levels. Cooking food to the appropriate temperature is essential to ensure that harmful pathogens are destroyed, reducing the risk of foodborne illnesses.

In the case of chicken, it must reach an internal temperature of at least 165 degrees F to effectively kill pathogens such as Salmonella and Campylobacter. This temperature is scientifically determined based on guidelines from food safety authorities to guarantee that the food is safe to consume.

The other options presented relate to important food safety practices, but they do not represent critical control points in the same manner. For instance, storing food at 32 degrees F, while beneficial for preserving food quality and preventing spoilage, is not a CCP because it does not directly kill pathogens. Washing hands before cooking is essential for preventing contamination, but it occurs before food handling and does not directly address cooking temperatures. Marinating meat in the refrigerator is important for preventing bacterial growth during the marination process, but again, it does not serve as a CCP since it does not ensure the elimination of pathogens through cooking.