Answer:
Risk reduction at the cooking control point is a critical part of ensuring safe and high-quality food. The most important measures for reducing risk are proper sanitation, temperature control, and food handling.
Sanitation is key to preventing contamination and cross-contamination of food. Proper sanitation practices ensure that all surfaces, utensils, and equipment used in the kitchen are kept clean. This includes regular cleaning of surfaces with a disinfectant. Proper food handling is also necessary to reduce risk. This includes avoiding cross-contamination by storing, preparing, and serving food in a safe way.
Temperature control is another essential part of risk reduction at the cooking control point. Keeping food at the right temperature helps to prevent the growth of bacteria and spoilage. This includes keeping cold food cold and hot food hot, as well as maintaining a proper temperate for food when heating or cooling.