What must be determined as part of HACCP for safe food handling?

Determining Critical Control Points (CCPs) is essential in the Hazard Analysis and Critical Control Point (HACCP) system, which is a structured approach to food safety. CCPs are points in the food production process where potential hazards can be prevented, eliminated, or reduced to an acceptable level. Identifying these points is crucial for maintaining food safety, as it allows food handlers to focus on critical areas that ensure the protection of consumers from foodborne illnesses.

By monitoring these points, businesses can establish procedures for control measures, such as cooking temperatures or proper storage methods, that minimize risks associated with food safety. This proactive approach is at the heart of HACCP, making it foundational for safe food handling practices in any food establishment.

The other options, while relevant to the broader context of food safety and service quality, do not directly pertain to the specific requirements of HACCP. Consumer feedback methods relate to customer satisfaction, the number of staff trained focuses on workforce preparedness, and the variety of menu items pertains to menu planning rather than the identification of critical food safety measures.