Among the food service systems, which one has the most critical control points (CCPs)?

The Commissary food service system typically involves food being prepared in a central facility and then transported to various locations for service. This system has the most critical control points (CCPs) because it involves multiple steps of food handling that can introduce risks if not properly managed.

In a commissary setup, food safety is paramount due to the need for extensive transportation and storage at different temperatures before it reaches the consumer. Each stage, from cooking and cooling to transportation and reheating, must adhere to strict food safety protocols to prevent contamination and ensure quality.

The complexity of this system increases the number of potential hazards, and thus the necessary monitoring points, making it essential to identify and control these critical points throughout the entire process. Proper controls must be in place during preparation, storage, transportation, and finally service to ensure food safety. This system requires a comprehensive approach to hazard analysis and critical control point (HACCP) principles compared to others, like conventional or assembly serve systems, which may have fewer processing steps and hence fewer critical points to monitor.