Ontario Food Handler Certification Practice Exam 2026 – Your All-in-One Guide to Exam Success!

Question: 1 / 400

What does the acronym HACCP stand for?

Hazard Assessment Critical Control Point

Hazard Analysis Critical Control Point

HACCP stands for Hazard Analysis Critical Control Point. This system is crucial for ensuring food safety, focusing on identifying and managing significant hazards at every stage of food production and preparation. The main goal of HACCP is to prevent food safety issues before they occur rather than relying solely on end-product testing.

By analyzing potential hazards (biological, chemical, and physical), food handlers can establish controls at critical points in the process where these hazards are most likely to occur. This proactive approach is essential for managing food safety risks effectively, making it a fundamental principle in food safety management systems.

The other choices do not accurately reflect the terminology or the principles the HACCP system embodies, emphasizing the importance of hazard analysis and critical control points rather than just general health or compliance.

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Health And Cleanliness Control Procedures

Hazardous Analysis Cooperation Compliance

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