HACCPQuestion 185 of 240
Which HACCP principle comes immediately after determining the critical control points?
a.Recordkeeping
b.Establishing critical limits
c.Verification
d.Corrective actions
Explanation
The order is hazard analysis, critical control points, then critical limits. Once you know where the CCPs are, you set the exact measurable limits for each one before moving on to monitoring.
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 →
Practice all 240 questions free — no signup required.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Related questions on this topic
- Which of the following is one of the leading risk factors for foodborne illness that active managerial control targets?
- At which step should you first insert a thermometer to check if a whole roast chicken is safely cooked?
- A pizzeria makes a big batch of tomato sauce to cool overnight. Which method best speeds safe cooling?
- How often should hot-holding and cold-holding temperatures be checked during service?
- Why should hazardous food not be reheated on a steam table?
- Which is a physical hazard a hazard analysis would identify?
Last reviewed: · editorial process
PrepPass team · Verified against NYC Food Protection Certificate Exam · How we review