Answer:
The correct option is;
1. Storing food
Explanation:
Tracking and checking the complete food production system from the farms to the point of consumption to determine, prevent and manage potential hazards before they take place is enabled by the Hazard Analysis Critical Control Points (HACCP)
A critical control point is a stage in the processing of food at which there is an opportunity for hazard prevention or reduction to reasonably acceptable levels. Procedures and operations that can lead to outbreak of foodborne diseases are critical control points
Processes such as storing food, cooking of the food, and, reheating are examples of critical control points.
