Why is cooking the most common CCP?

Cooking is not the most common CCP. CCP stands for Critical Control Point, which is a step or procedure in a food production process that must be controlled to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

The most common CCPs in food production include:

- temperature control (e.g., cooking, cooling, and storage);

- pH control (e.g., fermentation and acidification);

- water activity control (e.g., drying and salting);

- antimicrobial treatment (e.g., pasteurization and sterilization);

- allergen control (e.g., segregation and cleaning);

- sanitation (e.g., handwashing and cleaning surfaces).