Certified Professional Food Safety (CP-FS) Practice Exam

What is one of the first steps in developing a Food Safety Plan?

1. Identifying potential food safety hazards

2. Designing the facility layout

3. Training staff on best practices

4. Establishing customer service procedures

The correct answer is: Identifying potential food safety hazards

Identifying potential food safety hazards is a fundamental step in developing a Food Safety Plan because it lays the groundwork for all subsequent actions in ensuring food safety. By recognizing what hazards could potentially affect food safety—such as biological, chemical, and physical risks—an organization can assess and implement appropriate control measures to mitigate those risks. This step is essential because it informs the design of the entire food safety management system, including monitoring procedures, corrective actions, and verification processes. Once potential hazards are identified, effective strategies can be developed for prevention and control, ultimately helping to ensure the safety of food products from production to consumption. This proactive approach is vital in reducing the likelihood of foodborne illnesses and ensuring compliance with health regulations. In contrast, designing the facility layout, training staff, or establishing customer service procedures, while important, occur after the foundational understanding of potential hazards has been established.