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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When do you need a HACCP plan?

When cooking food
When chilling food
When curing food
When purchasing food

The correct answer is: When curing food

A HACCP (Hazard Analysis and Critical Control Points) plan is required when curing food. Curing food involves a process of preserving and flavoring food by using salt, sugar, nitrates, or nitrites. It is a critical control point because improper curing can lead to the growth of harmful bacteria such as Clostridium botulinum. Therefore, having a HACCP plan in place for curing food is essential to identify potential hazards, implement control measures, and ensure the safety of the food being prepared. While cooking, chilling, and purchasing food are important aspects of food safety, they may not always require a full HACCP plan depending on the specific operation and risk factors involved. However, curing food is a specific process that poses unique risks that necessitate the implementation of a HACCP plan to mitigate these risks effectively.