Which of the following is an example of a Critical Control Point (CCP)?

A Critical Control Point (CCP) refers to a step in a food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. Checking a cooking temperature is an essential part of ensuring that food reaches a safe enough internal temperature to kill harmful pathogens. This is crucial in preventing foodborne illnesses, making it a pivotal step in the food safety management system, particularly within HACCP (Hazard Analysis Critical Control Point) protocols.

In contrast, cleaning procedures, while vital for maintaining overall hygiene, do not directly address control points in terms of specific hazards during food production. Effective pest control is important for preventing contamination but also does not represent a specific point in the food processing pathway where a critical check is applied. Inventory control, on the other hand, relates to managing stock levels and does not play a direct role in controlling safety hazards that could occur during food handling and preparation. These aspects, although important, do not qualify as CCPs, which are centered specifically on preventing immediate health risks through measurable controls.