According to HACCP, a receiving station is where _________________.

The correct choice states that a receiving station is where raw milk is received, handled, stored, etc. This understanding aligns with the principles of Hazard Analysis Critical Control Point (HACCP) management, which emphasizes the importance of monitoring and controlling food safety hazards at various stages of food production.

At a receiving station, the focus is on ensuring that raw milk meets the necessary safety and quality standards before it proceeds further in the processing chain. This location is critical as it is the first point where quality control checks can be implemented, including inspecting the milk for temperature, quality, and potential contaminants right after delivery from farms. This helps ensure that any issues are addressed before the milk is processed further, ultimately maintaining high quality and safety standards throughout the dairy supply chain.

The other options, while related to dairy processing, do not accurately define the specific role of a receiving station within the HACCP framework.