ServSafe Food Handlers Practice Exam

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Prepare for the ServSafe Food Handlers Exam with confidence. Our comprehensive platform offers flashcards and multiple-choice questions to help you understand food safety principles thoroughly. Maximize your chances of acing the exam!

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What is the fifth HACCP principle?

Establish monitoring procedures
Identify corrective actions
Determine critical control points
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.