What is the purpose of the Critical Control Points in HACCP?

The purpose of identifying Critical Control Points (CCPs) in Hazard Analysis and Critical Control Points (HACCP) is to pinpoint where potential hazards associated with food safety can be effectively controlled or eliminated throughout the food preparation process. CCPs are specific stages in the food production process where controls can be applied to prevent, reduce, or eliminate food safety hazards.

By using CCPs, food handlers can ensure that they are addressing critical points that could lead to foodborne illnesses if not managed appropriately. This systematic approach is essential for maintaining food safety standards, as it lays the groundwork for establishing monitoring procedures, corrective actions, and verification methods that ensure food remains safe for consumption.

The other options relate to important aspects of food safety but do not encapsulate the main goal of CCPs in the HACCP process. Storing food safely and training employees on hygiene are vital for overall safety but are not specific to the identification and management of critical control points. Monitoring sources of contamination is part of the broader food safety management strategy but does not directly address the specific function of CCPs within HACCP.