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Food Handler · General

HACCP stands for Hazard Analysis and Critical Control Points. What is the first step in developing a HACCP plan?

Correct answer

Conduct a hazard analysis — identify all potential physical, chemical, and biological hazards at each step of the food preparation process

  1. A Establish critical limits
  2. B Conduct a hazard analysis — identify all potential physical, chemical, and biological hazards at each step of the food preparation process
  3. C Implement a monitoring system
  4. D Set up a corrective action procedure

Why this is the answer

THE 7 HACCP PRINCIPLES in sequence: (1) CONDUCT A HAZARD ANALYSIS: Identify all potential hazards (biological pathogens, chemical contamination, physical objects) that could reasonably occur at each step of production; (2) IDENTIFY CRITICAL CONTROL POINTS (CCPs): Steps where control is essential to prevent or eliminate a hazard; (3) ESTABLISH CRITICAL LIMITS: The maximum or minimum values at each CCP; (4) ESTABLISH MONITORING PROCEDURES: How CCPs will be monitored; (5) ESTABLISH CORRECTIVE ACTIONS: What to do when a limit is not met; (6) ESTABLISH VERIFICATION PROCEDURES: Confirm the HACCP system is working; (7) ESTABLISH RECORD-KEEPING AND DOCUMENTATION. The hazard analysis MUST come first — you cannot identify CCPs until you know what hazards exist.
Source: FDA Food Code, HACCP Principles

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