True or False: A critical control point in HACCP is a step in the flow of food where an identified food safety hazard can be controlled or eliminated.

The statement is true because a critical control point (CCP) is defined as a point in the food production process where specific measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. This concept is a key component of the Hazard Analysis Critical Control Point (HACCP) system, which is designed to ensure food safety by identifying hazards, monitoring critical points, and implementing proper control measures. Each CCP is carefully monitored to ensure that it effectively manages or eliminates the identified hazards, thereby safeguarding public health.

Other options introduce conditions that don't apply to the fundamental definition of CCPs. For instance, suggesting that critical control points are only relevant for high-risk foods overlooks the necessity of hazard control in all food types. Similarly, implying that the relevance of CCPs depends on the establishment's size can mislead, as effective hazard control is crucial regardless of scale. The true essence of CCPs lies in their ability to identify and manage hazards, which is applicable to all food production processes.