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 second HACCP principle?

Identify corrective actions
Conduct a hazard analysis
Determine critical control points
Establish critical limits

The correct answer is: 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.