What are the two processing steps that are usually identified as CCPs in production of fully cooked - not shelf stable (FC-NSS) products?

In the production of fully cooked - not shelf stable (FC-NSS) products, the identification of Critical Control Points (CCPs) is crucial for ensuring food safety. The two processing steps typically recognized as CCPs for these products are cooking and stabilization, which involves cooling.

Cooking is a fundamental step as it not only develops the product’s flavor and texture but also reduces the microbial load to safe levels. It ensures that pathogenic microorganisms are effectively eliminated, reducing the risk of foodborne illnesses.

Stabilization, which includes the cooling process, is vital because rapid cooling prevents the growth of any remaining microorganisms that could thrive if the product is held at temperatures conducive to microbial growth. By cooling products quickly and effectively, it ensures that they maintain safe temperatures until they are packaged and stored.

The other choices involve steps that may play roles in other production processes but do not encompass the critical aspects required for ensuring food safety in fully cooked - not shelf stable products. For example, fermentation is vital for specific products but not a primary concern in the safety of FC-NSS items. Similarly, curing may apply to certain meat products but does not address the critical control for these fully cooked products.