True or False: Critical control points are essential for ensuring food safety in preparation processes.

Critical control points (CCPs) are indeed essential for ensuring food safety in preparation processes. The concept of CCPs comes from Hazard Analysis and Critical Control Points (HACCP), a systematic approach designed to identify and control potential food safety hazards throughout the food production process. CCPs are specific points in the preparation or production cycle where controls can be applied to prevent, eliminate, or reduce hazards to an acceptable level.

For example, during food preparation, temperature control is a critical control point; cooking food to the appropriate internal temperature can kill harmful pathogens. Monitoring and controlling these critical points helps to significantly reduce the risk of foodborne illness, making them indispensable for ensuring safety in food preparation.

Other options suggest notions that do not reflect the fundamental importance of CCPs in food safety. For instance, claiming that critical control points are only relevant for raw foods overlooks their application throughout various stages of food handling and preparation. Additionally, asserting that CCPs are usually not relevant ignores their recognized role in established food safety protocols. Hence, recognizing the role of CCPs in all food preparation processes is crucial for maintaining safety standards.