What is a HACCP control point?

• A. A step in the process for packaging only
• B. A point where packaging is sealed
• C. A step in the process where a hazard can be prevented, eliminated, or reduced to a safe level
• D. A step to reduce labor costs

Answer: (C)

A HACCP control point is a step in the process where a hazard can be prevented, eliminated, or reduced to a safe level by applying a control measure. This is where actions like heating to kill pathogens, cooling to safe temperatures, washing to remove contaminants, or other safeguards are used to manage safety risks. Not every step is a control point, and packaging or labor-cost considerations aren’t about controlling food hazards in the process. Some control points become critical control points when a hazard must be tightly controlled with specific limits and ongoing monitoring, but the basic idea of a control point is that it’s a step where you actively manage a hazard to keep food safe.