SACE Stage 2 Food And Hospitality Practice Questions - SACE Stage 2 Food And Hospitality External Assessment Exam

What is the primary objective of Principle 1 (Conducting a Hazard Analysis) in a commercial HACCP system?

To identify biological, chemical, and physical hazards that must be controlled during food processing To establish corrective action procedures when a critical limit is exceeded To log daily temperature records for refrigeration units To clean and sanitise food preparation surfaces after service

Correct Answer:

To identify biological, chemical, and physical hazards that must be controlled during food processing

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