What are potential safety risks in food service related to loss of control at critical points called?

The term for potential safety risks in food service that arise from the loss of control at critical points is best described as Critical Control Points. This concept is fundamental in food safety management, particularly as it relates to Hazard Analysis and Critical Control Point (HACCP) systems.

Critical Control Points refer to specific stages in the food preparation process where specific actions can be taken to control food safety hazards. For example, during cooking, cooling, or storage of food, if these critical points are not adequately monitored and controlled, there is a heightened risk of foodborne illness and contamination. Identifying and managing these points is essential to ensure that food safety standards are met and maintained.

In contrast, while food hazards encompass a broader definition of any biological, chemical, or physical property that may cause a food to be unsafe for consumption, they do not specifically highlight the control aspect at critical points. Safety complications and operational hazards are not standardized terms recognized in food safety that would pertain specifically to the management and control of risks within food service. Therefore, Critical Control Points is precisely the terminology that reflects the need for control measures at specific stages to ensure food safety.