Illinois Food Service License Practice Test 2025 – 400 Free Practice Questions to Pass the Exam

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What is the first step in developing an HACCP plan?

Implementing corrective actions

Establishing critical limits

Conducting a hazard analysis

Conducting a hazard analysis is the first step in developing an HACCP (Hazard Analysis and Critical Control Points) plan. This step involves identifying and assessing potential hazards in the food preparation process. By conducting a hazard analysis, food service establishments can determine areas where hazards may occur and take necessary measures to control and prevent them. Establishing critical limits, implementing corrective actions, and monitoring procedures are important components of an HACCP plan but typically come after conducting the hazard analysis.

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Monitoring procedures

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