Which of the following is NOT a critical control point (CCP) for chicken wings?

A critical control point (CCP) is a point in the food preparation process where control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. In the context of cooking chicken wings, it's essential to maintain specific temperatures to ensure food safety and prevent the growth of harmful bacteria.

While the surface temperature of 212 degrees coming out of a fryer indicates that the wings are hot, it does not serve as a control point because the goal is to ensure that the internal temperature of the chicken wings reaches at least 165 degrees Fahrenheit. This internal temperature is crucial for killing any pathogens present and is recognized as a critical control point.

The cooking temperature of 165 degrees is a standard requirement to ensure safety. Similarly, cooling cooked chicken wings below 41 degrees is important to prevent bacterial growth as the wings cool down. Holding chicken wings above 140 degrees is also a CCP to ensure that food is kept out of the temperature danger zone, which could allow bacteria to multiply.

Thus, while the temperature of 212 degrees reflects the temperature of the oil, it does not directly address the key food safety requirement of ensuring that chicken wings have reached the necessary internal cooking temperature to be safe for consumption.