HACCPQuestion 162 of 240
Which is the FIRST of the seven HACCP principles?
a.Conduct a hazard analysis
b.Establish monitoring procedures
c.Keep records and documentation
d.Establish critical limits
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.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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