In the Food Industry, which of the three do you consider to be the most crucial Critical Control Point (CCP); cooking, cutting, or transporting?

Cooking involves the application of temperature which must reach the respective level to ensure proper hygienic condition of food stuff including the elimination of unwanted microbes; hence is the most crucial CCP.

Cooking must be the crucial point as it is the kill stage and the pathogenic microbes will be killed at this stage.

Cooking, but I want to say something else , in the country with bad environment and bad handling may be the transportation will be the worst it will be the crucial Critical Control Point (CCP);

COOKING

cooking of course

Cooking involves the application of temperature which must reach the respective level to ensure proper hygienic condition of food stuff including the elimination of unwanted microbes; hence is the most crucial CCP.

cooking,transportation and cutting,cooking helps the foods in preservation ,in cutting we have to consider the safety and the cleanliness of the tools and equipment used to cut the transportation,delicate and fruits should be transported in in a safe containers.

Cooking

cooking

Cooking

critical control point by definition is "step specificly designed to prevent ,reduce or eliminate food hazards to acceptible level." nither cuting nor transportation are specificly designed to do so.
Cooking is a CCP