Final answer:
Critical control point is any point during food preparation or production where a food safety hazard is identified. So, the correct option is A.
Step-by-step explanation:
Let's explain each option provided:
- a) Critical control point: This is a step at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
- b) Non-critical control point: This term isn't widely recognized in food safety practices and doesn't correspond to any formally identified point in food preparation. Critical control points are the focus in Hazard Analysis and Critical Control Points (HACCP) systems.
- c) Safety point: While the concept of a 'safety point' could pertain to a broad range of safety measures within an operation, in the context of food safety management, 'Critical control point' is the operative term.
- d) Hazardous point: This is not a recognized term within food safety management systems. Hazards are identified, and control measures are implemented at critical control points.
Thus, option A is the correct one.