Which of the following is a key component of the Hazard Analysis Critical Control Point (HACCP) system?

A key component of the Hazard Analysis Critical Control Point (HACCP) system is identifying critical control points in the process. This step is essential as it focuses on the stages in food production where potential hazards can occur and where measures can be applied to prevent, reduce, or eliminate these hazards. By pinpointing these critical control points, food safety teams can prioritize their monitoring efforts to ensure that safety standards are maintained throughout the food production process. This systematic approach is what makes HACCP valuable in preventing foodborne illnesses and ensuring food safety.

Other choices, while relevant to food safety management, do not represent core components of the HACCP system. Employee training sessions can certainly support HACCP implementation but are not a direct component of the HACCP framework itself. Customer satisfaction surveys provide indirect feedback on food safety but do not directly address the mechanics of hazard analysis. Similarly, establishing a food testing laboratory, while useful for testing food products, is not foundational to the HACCP system, which is focused on preventing hazards through process control rather than subsequent testing after production.