Wendys Training Practice Test 2025 - Free Wendy's Training Practice Questions and Study Guide

Question: 1 / 400

What is the first step in developing a HACCP plan?

Determine Critical Control Points

Establish Monitoring Procedures

Verify That the System Works

Conduct a hazard analysis

The first step in developing a Hazard Analysis and Critical Control Points (HACCP) plan is to conduct a hazard analysis. This process involves identifying potential biological, chemical, or physical hazards that could pose risks in food production. Understanding the hazards associated with the food being prepared or served is crucial to keeping food safe and ensuring that effective controls can be put in place to manage these risks.

Conducting a hazard analysis helps to lay a solid foundation for the subsequent steps in the HACCP process, such as determining critical control points. It ensures that all potential issues are recognized and assessed before moving on to establish monitoring procedures or verification processes. This proactive approach is essential in the overall goal of minimizing risks and ensuring food safety.

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