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

Cooking food to the correct internal temperature is considered a critical control point in food safety because it is essential in reducing or eliminating harmful pathogens that can lead to foodborne illnesses. Proper cooking of food ensures that it reaches a temperature high enough to kill bacteria, viruses, and other microorganisms that could be present. Each type of food has a specific internal temperature that needs to be reached to ensure safety— for example, poultry must reach at least 165°F, ground meat typically 160°F, and pork 145°F followed by a rest time. This process is crucial in preventing foodborne diseases, making it an integral part of maintaining food safety standards.

In contrast, storing food at room temperature poses risks of bacterial growth, serving food without gloves can lead to contamination, and leaving food uncovered increases the chance for exposure to contaminants. None of these practices effectively control the safety of the food in a manner that would prevent illness as cooking does.