Texas Food Safety Managers Practice Test

Which of the following is a critical control point in a food safety plan?

1. Receiving food shipments.

2. Storing food.

3. Cooking food to the correct temperature.

4. Cleaning and sanitizing surfaces.

The correct answer is: Cooking food to the correct temperature.

Cooking food to the correct temperature is considered a critical control point in a food safety plan because it is essential for killing pathogenic microorganisms that can cause foodborne illnesses. Proper cooking temperatures ensure that the food reaches a level of heat sufficient to eliminate harmful bacteria, viruses, and parasites. This stage is vital in preventing foodborne illnesses, as many pathogens are heat-sensitive and die at specific temperatures. While receiving food shipments, storing food, and cleaning and sanitizing surfaces are important aspects of food safety practices, they do not directly involve processes that eliminate hazards from the food itself. Receiving food focuses on ensuring that the food is safe at the point of delivery, storing food primarily involves maintaining safe temperatures and conditions to prevent spoilage and contamination, and cleaning and sanitizing surfaces help maintain a sanitary environment. However, cooking food properly addresses a critical step where the actual food hazards are mitigated, making it a pivotal point in the food safety plan.