ServSafe Manager Practice Exam

What is the first step in developing a HACCP plan?

1. Set monitoring procedures

2. Conduct a hazard analysis

3. Establish corrective actions

4. Determine critical control points

The correct answer is: Conduct a hazard analysis

The first step in developing a Hazard Analysis Critical Control Point (HACCP) plan is to conduct a hazard analysis. This critical initial action involves identifying and evaluating potential hazards that may pose a risk to food safety at various stages of food production and handling. By systematically examining each process, you can pinpoint biological, chemical, and physical hazards that could affect the safety of the food products. This step lays the groundwork for the entire HACCP plan because it allows food safety professionals to assess the severity and likelihood of the identified hazards. Understanding these hazards is essential for determining which of them require control measures, as well as the critical control points needed to ensure safety throughout the food production process. Once the hazard analysis is complete, the subsequent steps, like setting monitoring procedures and determining critical control points, can be effectively developed based on the insights gathered during this foundational analysis.