Illinois Food Service License Practice Test

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Prepare for the Illinois Food Service License Exam with our comprehensive quiz. Engage in multiple-choice questions and flashcards to assess your knowledge and understanding of food safety regulations and practices. Get ready to earn your Illinois Food Service License!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

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What is the first step in developing an HACCP plan?

Implementing corrective actions
Establishing critical limits
Conducting a hazard analysis
Monitoring procedures

The correct answer is: Conducting a hazard analysis

Conducting a hazard analysis is the first step in developing an HACCP (Hazard Analysis and Critical Control Points) plan. This step involves identifying and assessing potential hazards in the food preparation process. By conducting a hazard analysis, food service establishments can determine areas where hazards may occur and take necessary measures to control and prevent them. Establishing critical limits, implementing corrective actions, and monitoring procedures are important components of an HACCP plan but typically come after conducting the hazard analysis.