Final answer:
B. HACCP (Hazard Analysis and Critical Control Points). Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an establishment are important elements of HACCP (Hazard Analysis and Critical Control Points).
Step-by-step explanation:
The importance of determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an establishment is a key element of HACCP (Hazard Analysis and Critical Control Points).
HACCP is a systematic preventive approach to food safety that is recognized internationally as an effective system for identifying and controlling food safety hazards. It involves identifying the critical control points in the food production process where hazards can be controlled or eliminated, and establishing measures to monitor and prevent contamination.
For example, in a restaurant, one potential hazard could be cross-contamination between raw and cooked foods. By identifying this as a hazard and implementing control measures such as separate preparation areas and utensils for raw and cooked foods, the risk of foodborne illness can be reduced.