Which best defines a critical control point in a HACCP plan?

The definition of a critical control point (CCP) in a Hazard Analysis Critical Control Point (HACCP) plan is centered around controlling hazards in food production. Option A accurately defines a critical control point as a step that eliminates or minimizes identified hazards. This is because a CCP is a specific point in the food production process where control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level.

In the context of HACCP, the identification of CCPs is essential for developing effective food safety management strategies. By focusing on these points, food safety professionals can target interventions at stages in the process where risks are highest, thereby ensuring a safer product for consumers.

Other options do not capture the essence of a critical control point. For instance, stating that a CCP is a point where food becomes hazardous refers more to a risk factor rather than a control point. A process for monitoring food safety, while important in HACCP, refers to oversight techniques applied typically at CCPs rather than the point itself. Lastly, describing a stage of cooking food is too narrow and does not encompass all critical control points, which can exist at various stages beyond cooking, including receiving, storing, or holding food.