ServSafe Food Handlers Practice Exam

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Ace your ServSafe Food Handler test with interactive practice exams. Tackle multiple-choice questions, each featuring detailed explanations to enhance your understanding and readiness for the Food Handlers certification exam.

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What is the fifth HACCP principle?

  1. Establish monitoring procedures

  2. Identify corrective actions

  3. Determine critical control points

  4. Conduct a hazard analysis

The correct answer is: Identify corrective actions

The fifth HACCP principle is to identify corrective actions. This involves developing a plan to address potential hazards and issues that may arise during food production, processing, and handling. Option A, establishing monitoring procedures, is part of the sixth HACCP principle of verification and record-keeping. Option C, determining critical control points, is part of the third HACCP principle of conducting a hazard analysis. Option D, conducting a hazard analysis, is the first HACCP principle and involves identifying potential hazards that may occur in the food production process. Therefore, option B is the most accurate answer for the fifth HACCP principle.

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