True or False: A CCP is created to control the hazards in the restaurant that present the biggest food safety risk.

A critical control point (CCP) is indeed established specifically to control hazards that pose significant risks to food safety in a restaurant setting. This concept is a fundamental aspect of Hazard Analysis and Critical Control Points (HACCP) principles, which aim to identify, evaluate, and control food safety hazards. By identifying the most critical stages in food preparation and handling processes where risks can significantly affect food safety—such as cooking, cooling, and storage—CCPs help ensure that food remains safe for consumption.

This structured approach allows kitchen managers to implement corrective measures when necessary and to maintain high standards for food safety. Through the consistent monitoring of these points, the restaurant can effectively minimize the potential for foodborne illnesses and ensure compliance with health regulations. Thus, establishing CCPs is a proactive strategy that focuses on the most vital aspects of food safety management.