ServSafe Food Handlers Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

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.

Practice this question and more.

What is the fourth HACCP principle?

Identify corrective actions
Establish critical limits
Establish monitoring procedures
Determine critical control points

The correct answer is: Establish monitoring procedures

Establishing monitoring procedures is the fourth HACCP (Hazard Analysis and Critical Control Points) principle. Monitoring procedures are essential to ensure that critical limits are being met at critical control points. By having monitoring procedures in place, food handlers can regularly observe and measure the critical control points to verify that the process is under control. This step is crucial for maintaining food safety and preventing hazards in the food handling process. Options A, B, and D are also important components of the HACCP system, but they correspond to different principles. Identifying corrective actions (Option A) is part of the seventh principle, establishing critical limits (Option B) is the third principle, and determining critical control points (Option D) is the second principle in the HACCP system.