Cooling food properly is part of which food safety concept?

Cooling food properly is an essential component of the Critical Control Points (CCP) in the food safety management system, particularly in Hazard Analysis and Critical Control Points (HACCP) planning. CCPs are specific stages in food production where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level.

Cooling is critical because food that is improperly cooled can lead to the growth of pathogenic microorganisms, increasing the risk of foodborne illnesses. By establishing cooling as a CCP, food managers can implement procedures that ensure food is cooled from 135°F to 70°F within two hours and from 70°F to 41°F in an additional four hours. This two-step cooling process minimizes the time food spends in the temperature danger zone, where bacteria can thrive.

Identifying cooling as a Critical Control Point enables food operators to monitor this process actively and take corrective actions if temperatures are not within the safe range, thereby safeguarding public health.