HACCPQuestion 162 of 240
Which is the FIRST of the seven HACCP principles?
a.Conduct a hazard analysis
b.Establish critical limits
c.Keep records and documentation
d.Establish monitoring procedures
Explanation
The first HACCP principle is to conduct a hazard analysis, identifying the biological, chemical, and physical hazards in the food. Critical limits, monitoring, and recordkeeping all come later in the ordered sequence.
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