Which is a critical control point established to manage hazards?

A critical control point (CCP) is a specific step in a process where control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. CCPs are essential in the food industry, including in Chipotle’s kitchen operations, because they ensure that food safety standards are maintained at all times. By identifying and monitoring these points, kitchen managers can effectively manage risks associated with food safety, such as contamination or improper cooking temperatures.

Routine checks, emergency drills, and facility audits are important operational procedures, but they serve different purposes and do not directly refer to the specific points in the food preparation process where hazards can be controlled. Routine checks are conducted to ensure ongoing compliance and quality but may not focus solely on critical points. Emergency drills are crucial for preparedness but do not address food safety hazards directly. Facility audits assess overall compliance with regulatory requirements but again do not identify specific points where active control of hazards is implemented. Hence, the identification and management of critical control points are pivotal in ensuring food safety in kitchen operations.