What is a critical control point when preparing beef curry?

A critical control point (CCP) is a step or procedure in a food production process at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

When preparing beef curry, the following steps are considered critical control points:

1. Cooking temperature: The beef must be cooked to an internal temperature of 165°F (74°C) to kill harmful bacteria. Use a food thermometer to ensure that the beef has reached the correct temperature.

2. Cooling: After cooking, the beef curry must be cooled quickly to prevent the growth of bacteria. The curry should be placed in shallow containers and cooled in an ice water bath or placed in the refrigerator.

3. Reheating: If the beef curry is to be reheated, it must be reheated to an internal temperature of 165°F (74°C) before serving.

4. Storage: The beef curry should be stored in the refrigerator at a temperature of 40°F (4°C) or below. Leftover beef curry should be consumed within 3-4 days.

By following these critical control points, you can help to ensure the safety of your beef curry and reduce the risk of foodborne illness.