Safe Quality Food (SQF) Certified Practice Exam 2025 – The All-in-One Guide to Mastering Your Certification!

The core principles of Hazard Analysis Critical Control Point (HACCP) revolve around ensuring food safety by identifying and controlling potential hazards throughout the food production process. Conducting a hazard analysis involves identifying biological, chemical, and physical hazards that could potentially harm consumers. This foundational step is crucial as it sets the stage for establishing measures to control these risks.

Determining critical control points (CCPs) is the next key principle. These CCPs are stages in the production process where controls can be applied to prevent, eliminate, or reduce the identified hazards to acceptable levels. Identifying these points ensures that the production process is managed effectively to maintain food safety.

Establishing corrective actions is the final core principle in this selection. Once CCPs are identified, it’s important to have a defined plan for what will be done if monitoring indicates that a particular CCP is not under control. This step is essential to ensure that any deviations from the established safety measures are addressed promptly to prevent unsafe food from reaching consumers.

The other options focus on elements that do not align with the core objectives of HACCP. For example, conducting training and monitoring sales pertains more to operational management rather than directly addressing food safety hazards. Similarly, identifying market trends and managing customer relations are aspects of