Question

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

Explanation:

In food safety (related to Natural Science, specifically in areas like Medicine and Health or Environmental Sciences with food safety focus), Critical Control Points (CCPs) are defined as the points in a food handling process where hazards can be prevented, eliminated, or reduced to acceptable levels. So the items of food handling most likely to be vulnerable to hazards are Critical Control Points.

Answer:

Critical Control Points