What critical control point is primarily concerned with keeping food out of the danger zone for bacteria growth?

The critical control point that is primarily focused on preventing food from entering the danger zone for bacterial growth involves all stages of food handling—hot holding, cooling, and cooking. Each of these processes plays a specific role in maintaining food safety.

Hot holding is essential because it ensures that previously cooked food remains at a temperature high enough (above 135°F) to inhibit the growth of bacteria. If food falls below this temperature for an extended period, it can quickly enter the danger zone (between 41°F and 135°F), where bacteria thrive.

Cooling is just as vital, as it involves bringing food temperatures down safely and promptly after cooking. If cooked food cools too slowly and stays within the danger zone for too long, bacteria can multiply, leading to foodborne illness.

Cooking is crucial as well since properly cooking food to the appropriate internal temperature kills harmful bacteria and ensures that the food is safe to consume. However, if food is then not held or cooled correctly, it can again reach the danger zone, which is why all these processes collectively work to keep food safe.

Thus, addressing temperature control in hot holding, cooling, and cooking processes is essential to food safety, which is why the answer encompasses all these aspects.