Final answer:
Critical control points in a HACCP plan ensure the safety of TCS foods by preventing or reducing food safety hazards through strict monitoring and control. This system, originally developed by Pillsbury for NASA, is crucial for preventing foodborne illnesses and has become the standard for various food products.
Step-by-step explanation:
Critical Control Points in HACCP
Critical control points (CCPs) in a Hazard Analysis and Critical Control Point (HACCP) plan play a pivotal role in ensuring the safety of Time Temperature Control for Safety (TCS) foods. The HACCP system, originally developed by the Pillsbury Company in collaboration with NASA, aims to prevent food safety problems before they occur.
In the context of TCS foods, which are susceptible to rapid bacterial growth, CCPs are stages in the food preparation and handling process where controls can be applied to prevent or eliminate food safety hazards, or reduce them to an acceptable level.
For instance, CCPs for TCS foods might include cooking, cooling, reheating, and holding, with specific temperature and time controls calibrated to prevent the growth of harmful pathogens.
By strictly monitoring and controlling each CCP, food service establishments can greatly minimize the risk of foodborne illness outbreaks.
The system is so effective in managing food safety risks that it has become a standard, with the U.S. Food and Drug Administration applying HACCP guidelines for seafood, juice, and dairy products, to assure food safety from production to consumption.