Which of the following best describes a CCP?

A Critical Control Point (CCP) is specifically defined as a step in the food production process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. This definition is foundational in the Hazard Analysis and Critical Control Points (HACCP) framework, which focuses on identifying points in the food production process where potential hazards could occur and implementing controls to manage those risks effectively.

Understanding this concept is crucial for ensuring food safety and quality. Identifying and monitoring CCPs helps in maintaining compliance with food safety regulations and standards, ultimately protecting consumers from foodborne illnesses.

The other options do not accurately describe a CCP within the same regulatory and safety context. For instance, while product quality is important, it does not directly equate to controlling food safety hazards. Similarly, processes aimed at improving efficiency or the act of packaging do not inherently involve the control measures necessary to mitigate food safety risks associated with biological, chemical, or physical hazards.