Which of the following is NOT an example of a criteria control point?

Pest control is not considered a critical control point in the food safety management system known as HACCP (Hazard Analysis and Critical Control Points). Critical control points are specific steps in food preparation where controls can be applied to prevent, eliminate, or reduce food safety hazards.

Receiving, cooking, and thawing are all processes that can be directly monitored for food safety. For instance, during receiving, you check that foods are at safe temperatures and that they are accepted from reputable suppliers. Cooking involves ensuring that food reaches the correct internal temperature to kill harmful bacteria, while thawing must be done safely to prevent bacterial growth.

In contrast, while pest control is essential for maintaining an overall sanitary environment in a food establishment, it does not involve a specific step in food preparation processes where immediate control actions can mitigate hazards. Instead, pest control is part of a comprehensive sanitation and maintenance program but does not fit the specific definition of critical control points related to food preparation and processing.