ServSafe Food Handlers Practice Exam

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What is the first concept of the HACCP principle?

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

The correct answer is: Conduct a hazard analysis

The first concept of the HACCP (Hazard Analysis and Critical Control Points) principle is to conduct a hazard analysis. This step is crucial as it involves identifying potential hazards in food production and determining the necessary preventive measures to control these hazards. By conducting a hazard analysis right at the beginning of the HACCP process, food handlers can proactively address and mitigate risks, ensuring the safety of the food being prepared and served to consumers. Options A, C, and D represent important components of the HACCP system; however, they come into play after conducting the initial hazard analysis. Determining critical control points, establishing critical limits, and identifying corrective actions are subsequent steps in the HACCP process that build upon the foundation laid by the hazard analysis.