Which of the following best represents a critical control point (CCP)?

Cooking chicken to a safe temperature is a critical control point (CCP) because it directly relates to ensuring food safety by eliminating harmful pathogens that can cause foodborne illness. Each step of the food preparation process has potential hazards, but cooking is essential in transitioning the food to a safe state, making it crucial to monitor and control. The specific safe temperature for cooking chicken, which is typically 165°F, is established based on health guidelines to ensure the destruction of bacteria such as Salmonella and Campylobacter, which can be present in raw poultry.

In contrast, the other options fall under important food handling practices but do not serve as CCPs. Mopping floors is vital for cleanliness and preventing slips, but it does not affect food safety directly. Storing food at ambient temperature can lead to bacterial growth and spoilage, thus representing a hazard rather than a control point. Preparing raw ingredients involves handling food that might contain pathogens, but it is not a point at which the safety of the food is assured. Therefore, cooking chicken to a safe temperature stands out as the most critical point in establishing food safety.