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ServSafe Practice Test
Food Handler
ServSafe
Food Handler Practice Test
Question 1 of 3
77% Get this Question Right
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
A
Corrective action
B
Critical limit
C
Monitoring
D
Critical control point
The Hazard Analysis and Critical Control Point (HACCP) principle is being practiced when food handlers rewash melons that have surface dirt is corrective action.
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