REHIS Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Contamination prevention starts with controlling what enters the kitchen by ensuring sources are trustworthy and checked. Buying only from approved suppliers is the strongest example because it puts the safety of ingredients at the input stage: suppliers are vetted, requirements are documented, and deliveries can be verified and traced. This reduces the chance that contaminated or adulterated ingredients slip into the process and makes downstream HACCP controls more effective.

The other options undermine safety. Ignoring hygiene training leaves staff without the knowledge to handle food safely. A poorly designed premises can create places for dirt, pests, and cross-contact. Mixing raw and ready-to-eat foods facilitates cross-contamination, spreading pathogens to foods that won’t be cooked.