Food Handling Course Practice Test 2025 [Free Quiz]

What is the first step in developing an effective HACCP-based food safety program for a commercial kitchen?

Establish critical limits for cooking temperatures. Determine the weekly cleaning schedule for food preparation benches. Implement corrective actions for refrigeration failure. Conduct a hazard analysis to identify potential biological, chemical, physical, and allergen risks.

Correct Answer:

Conduct a hazard analysis to identify potential biological, chemical, physical, and allergen risks.

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