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

In food safety, a critical control point (CCP) is a step in the food production process where a potential hazard can be prevented, eliminated, or reduced to an acceptable level. Food storage temperatures are essential because improper temperatures can lead to the growth of harmful microorganisms that cause foodborne illnesses. Maintaining proper storage temperatures helps ensure that food remains safe for consumption by inhibiting bacterial growth and preserving the food's quality. By monitoring and controlling storage temperatures, food safety managers can effectively minimize the risk associated with food storage—making it a vital CCP in the food safety management process.