What does Critical Control Point mean?

Question $4$Select one or more:

a$.$

It is a point, step or procedure at which control can be applied to prevent or eliminate a food safety hazard or

reduce it to an acceptable level.

b$.$

The point when steam starts to rise from food being cooked.

c$.$

When bacteria starts to grow uncontrollably on food.

d$.$

The point when food handlers must start to make administrative records in the HACCP system.