Which of the following is a critical control point at all stages of food processing and service in a cook-chill system?

In a cook-chill system, the rapid cooling from 140°F to 40°F is crucial for controlling bacterial growth, ensuring food safety throughout the processing and service stages. This temperature range is particularly important because it falls within the "danger zone" (typically 40°F to 140°F) where bacteria can proliferate quickly. By cooling food rapidly from the cooking temperature to a safe storage temperature, the risk of foodborne illness is significantly reduced.

Effective cooling methods, such as using ice baths or blast chillers, help ensure that food passes through this temperature zone quickly, thereby minimizing the time it spends within the danger zone. This control point is particularly critical in a cook-chill system, where food is prepared, cooled, and then reheated before serving.

While good personal hygiene for food handlers and the use of clean pans and dishes are important for overall food safety, they do not directly address temperature control in the same way that cooling does. Similarly, rapid reheating of foods is essential to ensure food reaches a safe serving temperature, but it is not a control point across all stages of the cook-chill process. Thus, rapid cooling is the decisive critical control point that helps ensure food safety from cooking through to service.