ServSafe Food Handlers Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Prepare for the ServSafe Food Handlers Exam. Study using engaging flashcards and multiple-choice questions, each offering hints and detailed explanations. Get ready to serve safe food!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

What is the fourth HACCP principle?

Identify corrective actions
Establish critical limits
Establish monitoring procedures
Determine critical control points

The correct answer is: Establish monitoring procedures

Establishing monitoring procedures is the fourth HACCP (Hazard Analysis and Critical Control Points) principle. Monitoring procedures are essential to ensure that critical limits are being met at critical control points. By having monitoring procedures in place, food handlers can regularly observe and measure the critical control points to verify that the process is under control. This step is crucial for maintaining food safety and preventing hazards in the food handling process. Options A, B, and D are also important components of the HACCP system, but they correspond to different principles. Identifying corrective actions (Option A) is part of the seventh principle, establishing critical limits (Option B) is the third principle, and determining critical control points (Option D) is the second principle in the HACCP system.