Certified Dietary Manager (CDM) 2026 – 400 Free Practice Questions to Pass the Exam

A Critical Control Point (CCP) is defined as a step in the food flow where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Identifying CCPs is essential in food safety systems, such as Hazard Analysis Critical Control Point (HACCP), as they represent points in the process where potential hazards could lead to a health risk if not properly managed.

This definition emphasizes the importance of monitoring and controlling specific points in the process to ensure food safety, making it vital for food service operations. Other choices, while related to food safety, do not capture the specific concept of CCPs. A specific preparation method or regulations concerning food storage practices focus more on operational procedures rather than points in the process where critical interventions are necessary to prevent contamination or risk. Similarly, while handling food waste is important for overall food safety and sanitation, it does not play a role in defining CCPs directly. The essence of a CCP lies in its pivotal role in mitigating risks at particular stages of food handling.