Question

______ are the items of food handling most likely to be vulnerable to hazards. training goals inspection points safety standards critical control points

Explanation:

In food safety, Critical Control Points (CCPs) are specific points in the food handling process where hazards are most likely to occur and can be controlled. Training goals relate to training objectives, Inspection Points are for general inspections, and Safety standards are guidelines, not the vulnerable points themselves. So Critical Control Points are the items of food handling most likely to be vulnerable to hazards.

Answer:

D. Critical Control Points