What is the Critical Control Point (CCP) in preparing fried chicken?

Which step in the food flow of preparing fried chicken is considered a Critical Control Point (CCP)? Final answer: The Critical Control Point (CCP) in preparing fried chicken is cooking the chicken at the right temperature, which is crucial for food safety by ensuring harmful bacteria are killed.

The step in the food flow for preparing fried chicken that is considered a Critical Control Point (CCP) is cooking the chicken at the right temperature.

A CCP is a stage at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Cooking chicken to the correct internal temperature ensures that harmful bacteria are killed, which is crucial for food safety.

Marinating and breading are important for flavor and texture, while plating is about presentation; however, they are not critical for preventing foodborne illness.

← Patient education on fistulae and grafts precautions Healthy eating tips for pregnant moms →

More Posts: