Which of the following is a critical control point in food preparation?

Cooking food to the correct temperature is considered a critical control point in food preparation because it is essential for eliminating harmful pathogens that can cause foodborne illnesses. This step is crucial because different types of food have specific internal temperatures they must reach to ensure that any bacteria or viruses present are destroyed. For instance, poultry must be cooked to at least 165°F (74°C) to be safe, while ground meats require a minimum internal temperature of 160°F (71°C).

By ensuring that food is cooked to the appropriate temperature, you are actively controlling a point in the food preparation process that could potentially lead to food safety issues if not properly managed. Other steps, while important for overall food safety, do not directly control the temperature at which food is cooked, making them less critical in this particular context. For example, storing food in the refrigerator helps with keeping food safe from bacterial growth but does not eliminate pathogens as cooking does, and washing hands is a necessary sanitation practice, whereas labeling food with dates aids in tracking freshness but does not directly impact food safety during preparation.