Which of the following is an example of a Critical Control Point in food safety?

A Critical Control Point (CCP) is a step in the food production process where control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. Cooking chicken to a specific temperature is a prime example of a CCP because it directly relates to ensuring that harmful pathogens, such as Salmonella or Campylobacter, are effectively killed. This specific temperature is established based on food safety guidelines to ensure that the chicken is safe to eat and free from foodborne illnesses.

The other options detail actions that, while important for overall food safety and hygiene, do not directly address a specific step related to hazard control. Cleaning floors at night contributes to maintaining a sanitary environment but does not stop or prevent hazards during food preparation or handling. Receiving deliveries during quieter times can help streamline operations but does not control food safety hazards in the actual handling or preparation of food items. Serving customers quickly is related to service efficiency and customer satisfaction but is not a measure of food safety. Hence, only the action of cooking chicken to a designated temperature qualifies as a Critical Control Point.