Ace the 2025 ServSafe Food Handlers Exam – Feast on Success!

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What is the third HACCP principle?

Establish critical limits

The third HACCP (Hazard Analysis and Critical Control Points) principle is to establish critical limits. Critical limits are the specific criteria that must be met to ensure that food safety hazards are effectively controlled at the critical control points (CCPs). By establishing critical limits, food handlers can identify when a process is out of control and corrective actions need to be taken to prevent food safety hazards.

In this question:

- "Determine critical control points" is the second HACCP principle

- "Identify corrective actions" is the fourth HACCP principle

- "Conduct a hazard analysis" is the first HACCP principle

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Determine critical control points

Identify corrective actions

Conduct a hazard analysis

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