What is a critical control point (CCP) in HACCP, and which option correctly describes it with examples?

What is a critical control point (CCP) in HACCP, and which option correctly describes it with examples?

• A. A CCP is a hazard; examples: washing hands and cleaning surfaces
• B. A CCP is a monitoring log; examples: temperature log and pest control
• C. A CCP is a consumer guideline; examples: expiration dates and menu labeling
• D. A CCP is a step where control can prevent, eliminate, or reduce hazards to safe levels; examples: cooking to required minimum internal temps and rapid cooling

Answer: (D)