Which of the following represents a step for identifying hazards in the HACCP system?

The process of identifying hazards in the HACCP (Hazard Analysis and Critical Control Points) system specifically involves conducting a Hazard Analysis. This step is critical because it assesses potential biological, chemical, and physical hazards that might occur during food production and processing. By systematically identifying these hazards, food safety professionals can determine which hazards are significant and must be controlled to ensure food safety.

This step lays the foundation for establishing controls and critical limits at various stages of production and processing, which are addressed in later steps of the HACCP system. It essentially assists in the formulation of a comprehensive food safety plan, ensuring that potential points of contamination are identified and addressed proactively.

In contrast, establishing critical limits focuses on determining acceptable levels for those hazards identified, monitoring CCPs relates to keeping checks on those critical control points during operations, and identifying food handlers is more about personnel roles rather than directly tied to hazard identification within the HACCP framework.