Challenge Your Exam Readiness With Our Free ServSafe Practice Questions

Question # 44

What is the first step in developing a HACCP plan?

Options:

A.

Establish monitoring procedures

B.

Identify critical control points

C.

Conduct a hazard analysis

D.

Establish corrective actions

Viewing question 44 out of 75 questions
Industry research shows that students who utilize ServSafe practice tests are significantly more likely to pass exam.


Our free ServSafe practice questions act as a diagnostic tool to give you a clear snapshot of your ServSafe readiness. Discover which topics are your strengths and, more importantly, which critical topics require your immediate attention.

Go to ServSafe Exam Main Page

ServSafe Overview

Name ServSafe
Code ServSafe
Vendor Graduate and Professional School
Certification National Restaurant Association

ServSafe Questions