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

Cooking is considered a critical control point in food handling because it is the stage where food is subjected to high temperatures that can kill harmful pathogens and reduce the risk of foodborne illnesses. Proper cooking ensures that foods reach a safe internal temperature, which is critical for ensuring that any bacteria or viruses present in the raw ingredients are eliminated. This step is essential in preventing foodborne diseases, making it a pivotal point in the food safety process.

While storage, receiving, and chilling are all important stages in food handling that contribute to overall food safety, they serve different functions. Storage involves keeping food at safe temperatures to prevent growth of pathogens, receiving ensures that food products are safe and of good quality when delivered, and chilling is critical for slowing the growth of microorganisms post-cooking or pre-preparation. However, these steps do not have the same direct and immediate impact on pathogen elimination as cooking does, which is why cooking is highlighted as a critical control point in food handling practices.