ServSafe Food Handlers Practice Exam

Question: 1 / 400

When do you need a HACCP plan?

When cooking food

When chilling food

When curing food

A HACCP (Hazard Analysis and Critical Control Points) plan is required when curing food. Curing food involves a process of preserving and flavoring food by using salt, sugar, nitrates, or nitrites. It is a critical control point because improper curing can lead to the growth of harmful bacteria such as Clostridium botulinum. Therefore, having a HACCP plan in place for curing food is essential to identify potential hazards, implement control measures, and ensure the safety of the food being prepared.

While cooking, chilling, and purchasing food are important aspects of food safety, they may not always require a full HACCP plan depending on the specific operation and risk factors involved. However, curing food is a specific process that poses unique risks that necessitate the implementation of a HACCP plan to mitigate these risks effectively.

Get further explanation with Examzify DeepDiveBeta

When purchasing food

Next Question

Report this question

Download ServSafe Food Handlers Practice Exam PDF Study Guide
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy