Illinois Food Service License Practice Test

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What is the first step in developing an HACCP plan?

  1. Implementing corrective actions

  2. Establishing critical limits

  3. Conducting a hazard analysis

  4. Monitoring procedures

The correct answer is: 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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