Which step is considered a Critical Control Point (CCP) during the food flow for fried chicken?

Cooking is identified as a Critical Control Point (CCP) during the food flow for fried chicken because it is the stage where the temperature of the food must be carefully controlled to ensure that pathogens are killed and the food is safe for consumption. For fried chicken, reaching the appropriate internal temperature is crucial. This temperature control helps eliminate harmful bacteria such as Salmonella, which can be present in raw poultry.

Understanding the concept of a Critical Control Point is essential in food safety, as it emphasizes the importance of monitoring and managing specific stages in food preparation that can significantly impact food safety. Other steps in the food flow, such as storing, transporting, and serving, play important roles in food safety as well, but they do not involve the immediate risks associated with cooking and the need for temperature control in the same direct manner that cooking does. Cooking is where the transformation occurs that ensures the product is safe for the consumer.