True or False: A Critical Control Point (CCP) is established to manage food safety risks effectively.

A Critical Control Point (CCP) is indeed established to manage food safety risks effectively. The purpose of identifying CCPs within food processes is to ensure that potential hazards can be controlled to prevent foodborne illnesses and ensure the safety of the food served to customers.

CCPs are points in the food preparation process where controls can be implemented to mitigate identified hazards, such as physical, chemical, or biological risks. This proactive approach is essential for maintaining high safety standards in food handling and preparation.

The concept of CCPs goes beyond just hygiene or cooking temperatures; it encompasses all significant points in the food process where a hazard could occur. Identifying and monitoring these points allows for intervention before hazards can escalate, thus safeguarding consumer health. This comprehensive perspective on food safety highlights the importance of the CCP approach in food service operations.