Which step is NOT part of the HACCP process to prevent hazards?

In the context of the HACCP (Hazard Analysis and Critical Control Points) process, each step is crucial for identifying and managing food safety hazards. The correct answer highlights that cooking food at high temperatures is not a designated step in the HACCP framework itself.

The HACCP process includes several specific steps aimed at preventing hazards, which are:

• Analyzing hazards involves identifying potential biological, chemical, and physical hazards that could affect food safety.

• Identifying critical control points (CCPs) refers to determining the stages in the process where preventive measures can be applied to control hazards.

• Controlling the critical points means implementing procedures and monitoring systems to ensure that each CCP is effectively managed to prevent hazards from occurring.

While cooking food at high temperatures is indeed a critical practice for ensuring food safety, it is not explicitly outlined as a step in the overall HACCP process. Instead, boiling, frying, or other cooking methods would typically be planned within the management of identified CCPs. Thus, recognizing the difference between operational practices, like cooking, and the formal steps of the HACCP implementation helps clarify why that particular choice stands apart from the others that are fundamental components of the HACCP process.