ServSafe Food Handlers Test 2025 – 400 Free Practice Questions to Pass the Exam

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.