_______ are the items of food handling most likely to be vulnerable to hazards.

A. Critical Control Points

B. Inspection Pointy

C. Safety Standards

D. Training Goals

Answer: A. Critical Control Poings

Indeed, the parts of food handling that are most likely to be hazardous are the Critical Control Points.

The preparation, transport, storage, packing, sale, service, or delivery of food is considered food handling. These are the crucial control points where there is a high likelihood of a large risk and a high likelihood of reducing risk to levels that are acceptable.

The following are a few examples of proper food handling techniques:

1. Before handling food, carefully wash your hands.
2. carefully clean the surface
3. When handling food, utensils should always be clean (cooked or uncooked)
4. Make cautious not to chop both meat and veggies on the same board.
5. Cook carefully
6. Food should be quickly chilled.