ServSafe Food Handlers Practice Exam

Question: 1 / 400

What is the second HACCP principle?

Identify corrective actions

Conduct a hazard analysis

Determine critical control points

The second HACCP principle is to determine critical control points. Critical control points (CCPs) are locations in the food production process where food safety hazards can be prevented, eliminated, or reduced to safe levels. Identifying CCPs is crucial in establishing control measures to ensure the safety of the food being produced or served. Conducting a hazard analysis (Option B) is actually the first principle in HACCP, where hazards are identified and assessed. While identifying corrective actions (Option A) is also important in HACCP, it usually comes after determining CCPs. Establishing critical limits (Option D) is part of the fifth HACCP principle, where the minimum and maximum values must be met to ensure food safety at each CCP.

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Establish critical limits

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