Which of the following is a critical control point in food safety?

A critical control point (CCP) in food safety is any stage in the food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. In this context, all choices listed—receiving, cooking, and cooling—are indeed points in the food handling process where food safety can be managed effectively.

Receiving is a critical control point because proper inspection during the receiving process helps ensure that food products are safe and from approved sources. If products arrive contaminated or at unsafe temperatures, it can lead to foodborne illnesses.

Cooking serves as another critical control point as it is essential to cook food to the right internal temperatures to kill pathogens. This step is vital for ensuring that cooked foods reach temperatures that are sufficient to destroy harmful bacteria.

Lastly, cooling is also a critical control point because it is crucial to cool food safely and promptly to prevent bacteria from multiplying. Improper cooling can lead to the growth of pathogenic microorganisms that can cause foodborne illnesses.

Since each of these stages plays a significant role in preventing food safety hazards, they are all recognized as critical control points, underscoring the importance of managing each step effectively to safeguard public health. Thus, the option indicating that all of these are critical control points is