Safe Quality Food (SQF) Certified Practice Exam

A Critical Control Point (CCP) is a step in the food production process where control can be applied to prevent, eliminate, or reduce a food safety hazard to acceptable levels. This definition is crucial in the context of Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety. Identifying CCPs allows food production facilities to manage food safety risks effectively and ensure that the processes are under control at critical stages, thereby safeguarding consumers from potential foodborne illnesses.

In contrast, the other options do not align with the concept of a CCP. A marketing strategy is unrelated to food safety and focuses instead on promoting sales. A personnel training module is important for workforce preparedness but does not directly pertain to controlling food safety hazards. Similarly, a consumer feedback loop plays a role in evaluating product reception and quality but does not involve controlling critical hazards in the production process. Understanding the importance of CCPs ensures that safety measures are prioritized in creating safe food products.