Ontario Food Handler Certification Practice Exam

CCPs (critical control points) can be identified by closely observing food processing steps for potential risks. This involves analyzing each step of the food processing method to determine where hazards can be controlled or prevented. This proactive approach helps in identifying specific points in the process where control is essential to prevent hazards and ensure food safety. Options A, B, and D do not involve the systematic observation and analysis of food processing steps, making them less effective in identifying CCPs.