Which of the following is a key component of HACCP?

The identification of critical control points (CCPs) is indeed a key component of the Hazard Analysis and Critical Control Point (HACCP) system. CCPs are specific stages in the food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. Identifying these points is crucial because it allows a facility to manage risks effectively and establish critical limits that must be monitored to ensure food safety.

Establishing and monitoring CCPs helps to maintain product safety and compliance, ensuring that food products are safe for consumption. The focus on CCPs allows food manufacturers and handlers to prioritize their efforts and resources on the most significant risks in their operations.

In contrast, while quality control checks at delivery, employee training, and customer satisfaction surveys are important aspects of food safety and overall quality management, they are not foundational to the HACCP system. In HACCP, the emphasis is specifically on identifying and managing the critical control points in the production process to minimize hazards, making this component essential for effective implementation of food safety protocols.