A CCP is defined as a point, step, or procedure in a food process at which control can be applied, and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

• A. A CCP is defined as a point, step, or procedure in a food process at which control can be applied, and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
• B. A CCP is the final product testing procedure
• C. A CCP is a monitoring device for measuring temperature
• D. A CCP is a type of prerequisite program used to ensure sanitation

Answer: (A)

In HACCP, a Critical Control Point is a step in the process where you can apply a control to prevent, eliminate, or reduce a food safety hazard to an acceptable level. The statement matches this definition exactly, making it the best description of a CCP. It's not final product testing, which is a verification activity after processing; it's not merely a monitoring device, which is just a tool used at various points; and it's not a prerequisite program, which are general safety conditions like sanitation that support the process but aren't a specific controllable step. For example, cooking to a specific temperature for a set time to kill pathogens is a CCP because controlling that step directly manages a hazard.