Which of the following is an example of a Critical Control Point?

Cooking food is indeed an example of a Critical Control Point (CCP) because it is a stage in the food preparation process where consistent control is necessary to eliminate or reduce food safety hazards. The cooking process is critical in ensuring that harmful pathogens are killed, which is essential for preventing foodborne illnesses.

CCPs are identified in a Hazard Analysis Critical Control Point (HACCP) system as points in the food handling process where a risk of food safety failure exists, and where a specific action can be taken to control that risk. Cooking food involves applying heat to achieve a specific internal temperature, which is a key factor in food safety protocols.

Other options, while related to food safety, do not serve as critical control points in this context. Storing food at room temperature poses a risk rather than preventing one, cleaning surfaces is important for hygiene but does not directly control food safety hazards related to cooking, and purchasing ingredients, while essential to food preparation, occurs prior to any food safety interventions.