Which part of the food process is least likely to be a critical control point?

In the context of food safety and the Hazard Analysis Critical Control Point (HACCP) system, a critical control point (CCP) is a stage in the food process where specific measures can be applied to reduce, eliminate, or prevent food safety hazards. Each of the options presented involves different aspects of food handling that can contribute to foodborne illness risk.

Receiving food refers to the point at which ingredients are delivered to a facility. While it is crucial to ensure that the food received meets safety standards, it is more about identifying issues than about applying direct control measures. If food is received that is spoiled or contaminated, it can certainly be a significant concern, but it is not inherently a point where active intervention occurs in the way that cooking or storage would.

Cooking is a critical control point where food is subjected to temperatures that can kill harmful pathogens, making it an essential part of the food safety process. Storage is also a critical control point, as maintaining appropriate temperatures and conditions can prevent the growth of harmful microorganisms. Serving, while it does carry some risk, is generally more about ensuring that food remains safe post-cooking, but still involves controls around how food is kept hot or cold until consumption.

Thus, among the options, receiving is the least