An example of a Critical Control Point (CCP) is ensuring chicken is cooked to 165°F for at least 15 seconds.

A Critical Control Point (CCP) refers to a step in the food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. Cooking chicken to an internal temperature of 165°F for at least 15 seconds is a critical control point because this temperature ensures the safe destruction of harmful pathogens such as Salmonella that can be found in poultry.

By maintaining this specific cooking requirement, food managers can effectively minimize the risk of foodborne illnesses associated with undercooked chicken. Ensuring that the cooking process meets this standard is crucial for food safety protocols in any operation that handles poultry, highlighting the importance of monitoring and verifying controlled cooking times and temperatures to protect consumer health. This is why the statement regarding chicken being cooked to 165°F for a minimum of 15 seconds is true as an example of a CCP.