Q: Where are critical control points placed in school foodservice recipes?

A: Critical Control Points or “CCPs” are control measures taken to prevent, eliminate or reduce food safety hazards during food preparation, service and storage. A CCP in a school foodservice recipe is placed where an essential step must be taken to prevent a food safety hazard. Loss of control at this point may result in unacceptable health risks. CCPs are added to recipes based on the food preparation process used by the school. Each school’s Food Preparation Processes are determined by the type of menu used, food preparation equipment and operational design of the school kitchen area.

CCPs in recipes should address the following:

Process #1 – No Cook
Cold holding times (Example: CCP: Hold food at 41°F or below.)

Process #2 – Same Day Service
Cooking to destroy bacteria and other pathogens. (Example: CCP: Cook chicken to internal temperature of 165°F for 15 seconds.)
Hot holding times (Example: CCP: Hold for hot service at 135°F or higher.)

Process #3 – Complex Food Preparation
Cooking to destroy bacteria and other pathogens.
Cooling to prevent growth of bacteria. (Example: CCP: Cool to 70°F within 2 hours and from 70°F to 41°F or lower within an additional 4 hours.)
Hot and cold holding or limiting time in the danger zone to inhibit bacterial growth
Reheating for hot holding if applicable. (Example: CCP: Reheat food to 165°F for at least 15 seconds.)