What is a Critical Control Point (CCP) in the food flow for fried chicken?

A Critical Control Point (CCP) is a crucial stage in the food production process where a specific hazard can be controlled or eliminated to ensure food safety. For fried chicken, cooking is identified as the CCP because it is during this process that the internal temperature of the chicken must reach a level sufficient to destroy harmful bacteria and pathogens that can cause foodborne illnesses.

During cooking, proper temperatures must be maintained to ensure that the chicken is thoroughly cooked, which helps to mitigate risks associated with undercooked poultry, such as Salmonella or Campylobacter. Monitoring this critical point involves checking and recording the cooking temperature and time to ensure food safety practices are adhered to.

While preparation, cooling, and serving are also important phases in the food flow, they do not represent a point where immediate control over food safety hazards can be established as effectively as during the cooking phase. Cooking stands out as the moment when the food moves from a potentially unsafe state to one that is safe for consumption, making it a vital control point in the food handler's responsibilities.