Ontario Food Handler Certification Practice Exam

Question: 1 / 400

Which step is NOT one of the seven principles of HACCP (Hazard analysis critical control point)?

Conduct a hazard analysis

Establish corrective action when needed

Establish documentation of procedures and records

Establish the role of a food safety supervisor

The correct choice highlights that establishing the role of a food safety supervisor is not one of the seven principles of HACCP. The HACCP system is designed to identify and control potential hazards in food production, emphasizing preventive measures through specific principles.

The principles of HACCP include conducting a hazard analysis to identify and evaluate hazards, establishing critical control points where these hazards can be controlled, setting up critical limits for these points, monitoring them, establishing corrective actions to take when critical limits are not met, and confirming that the system is working effectively through verification and documentation. While having a food safety supervisor is crucial for the overall management of food safety within an establishment, it does not fall under the seven structured principles aimed at hazard management.

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