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 sixth HACCP principle?

Maintain proper records
Conduct a hazard analysis
Verify that the system works
Establish critical limits

The correct answer is: Verify that the system works

The sixth HACCP principle is to verify that the system works. This step involves ensuring that the food safety plan is being followed correctly and that the control measures put in place are effectively preventing, eliminating, or reducing identified hazards. Verification helps confirm that the HACCP system is being implemented as intended and that all procedures are effective in maintaining food safety. Options A, B, and D are not the sixth HACCP principle. Maintaining proper records is part of the seventh principle (record-keeping), conducting a hazard analysis is the first principle, and establishing critical limits is the fourth principle.