ServSafe Manager Exam Prep 50, The 7 HACCP Principles

This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - The precise order of the seven HACCP principles, from Hazard Analysis to Record-Keeping. - How to distinguish a Critical Control Point (CCP) from a general control point. - The critical difference between monitoring (real-time checks) and verification (system-wide checks). - The importance of measurable critical limits, such as cooking poultry to 165°F as required by the FDA Food Code. - A mnemonic to remember the seven principles in the correct sequence for the ServSafe Manager exam. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep