HACCP Food Safety Manager Exam Practice Test 2025

HACCP Food Safety Manager Exam Practice Test 2025. You play a major role in keeping food safe. As part of your job, you need to know how to protect the public from foodborne illness. Taking the Certified Food Safety HACCP Manager (CFSHM) examination will help you measure how well you understand HACCP food safety principles and how to apply this knowledge in the workplace.

Food handlers play a major role in keeping food safe. This program will understand food safety and how to apply this understanding in the work Privacy statement Environmental Health Testing (EH T) will safeguard the privacy of candidates, where applicable, and will hold in confidence and in a secure manner the information obtained in the course of certificate program activities at all levels of the organization, including those of the Certificate Advisory Panel and subcontractors acting on its behalf.

HACCP Food Safety Manager Exam Practice Test 2025

The following sample questions are provided as examples of the types of questions that will appear on the exam. These samples are provided primarily to allow you to become familiar with the format of the questions. They should not be viewed as representative of the entire content of the exam. These exact questions will not be on the exam.

Test Mode	Online Practice Test
Category	HACCP
Course Name	HACCP Certification Course 2023
Total Question	40
Practice Test Registration	Not Required

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HACCP Food Safety Manager Practice Test

HACCP Food Safety Manager Practice Test. Food Safety First Principles for Food Handlers Program provides food handlers with the basic knowledge they need to safely handle food for human consumption. Successful completion of the program assures food managers, regulators, and trainers that the certificate holder has completed a basic course in food safety. The Food Safety First Principles for Food Handlers Certificate Program is based on the US Food and Drug Administration (FDA) Food Code and is recommended for workers involved in the preparation, handling, serving, and displaying of food. Formal food safety training is not uniformly required by law in all local and state health juristrictions. Check with the local or state health department in your area.

1 / 40

What is the first step a food safety manager should take to address food employees who may come to work ill?

A) Remove food employee from the facility

B) Contact the local health department

C) Restrict a food employee’s activities

D) Consult your employee health policy

2 / 40

Which is the MOST important element in a food defense plan?

A) monitoring the proper procedure for use of gloves and other utensils

B) ensuring employee awareness of suspicious activity and reporting process

C) covering open containers of food or ingredients in food preparation areas

D) implementing a proper pest tracking and control program

3 / 40

The MOST important step during a recall requires that a food establishment

A) remove the food in question from commerce

B) know the product specifications

C) sample the product for hazard

D) trace product distribution

4 / 40

Which of the following information is required on the label of a food product container (for compliance with applicable codes and regulations) intended for the end consumer?

A) Radiation use must say treated by irradiation and display Radura logo

B) The common and or scientific name of the ingredient must be listed

C) The water must be identified even if absorbed during processing

D) It must include ingredient list in the country of origin language

5 / 40

Determining the likelihood of a hazard occurring

A) is when the hazard is identified as a critical control point

B) happens during establishing critical limits for the hazard

C) must be established during monitoring a present hazard.

D) is part of the hazard analysis being conducted

6 / 40

When is the BEST time to update a HACCP plan?

A) During the regulatory agency’s review of product and process

B) After performing an onsite flow diagram of product and process

C) After the regulatory agency performs review of product and process

D) Eighteen months after development for the product and process

7 / 40

When conducting a review for continuing improvement of a HACCP plan, it is MOST important to

A) establish appropriate critical limits.

B) develop monitoring practices and procedures

C) consider consumer complaints regarding food safety issues

D) have scientific knowledge

8 / 40

The known food allergens are considered a hazard when

A) consumed by a highly susceptible population.

B) sold in interstate commerce.

C) product is made under the cottage food law.

D) undeclared on a food product label.

9 / 40

Corrective actions are put into practice

A) after the critical limits process

B) before determining critical control points

C) before identifying the hazard

D) after monitoring the process

10 / 40

The training program for an effective food safety management system should begin by

A) creating a HACCP team with outside third party members

B) appointing a food safety team leader with responsibility and authority

C) developing in-house training materials including HACCP

D) requiring the person in charge to be the food safety manager of the program

11 / 40

Part of monitoring involves

A) taking temperatures.

B) developing safe limits.

C) reviewing HACCP plan.

D) determining the cause.

12 / 40

The BEST method for validating the critical limits and critical control points of a HACCP plan is by

A) using personnel from a different division to review the plans

B) requesting laboratory assistance to perform environmental sampling

C) requesting the regulatory agency in charge to perform an inspection

D) making in-house observations, evaluations and measurements

13 / 40

Which one of the following is considered a Pre-requisite Program?

A) Personal Hygiene

B) Setting critical limits

C) Monitoring procedures

D) Identifying critical control points

14 / 40

When establishing a HACCP plan, what should be the first law or rule to consult?

A) Local or state health code

B) Food and Drug Administration Food Code

C) Codex or NACMCF Documentation

D) Code of Federal Regulation

15 / 40

When assembling the HACCP team the MOST important thing to consider is

A) to assure the team does not include local personnel.

B) ensuring the team members are food safety experts.

C) creating a team of quality assurance and control specialists.

D) including individuals from multiple disciplines.

16 / 40

An activity that may be mandated by the Food and Drug Administration, but is handled by the food establishment is:

A) requiring a health card for Hepatitis A.

B) recalling a food product.

C) embargoing a food product.

D) requiring food product specifications.

17 / 40

A criterion which separates acceptability from unacceptability is a

A) critical control point

B) monitoring step

C) hazard analysis

D) critical limit

18 / 40

A food processing plant that produces canned salmon may use which of the following regulations as a pre-requisite program?

A) CFR Title 21 Part 120

B) Best Practices for Seafood

C) Good Retail Practices

D) Good Manufacturing Practices

19 / 40

A food employee sees that the food product being cooked has not reached the proper temperature within the proper time; the next step required is to

A) implement the corrective action specified in the HACCP plan

B) create a flow diagram to see where the process went wrong.

C) contact supervisor to determine the seriousness of the hazard.

D) conduct a hazard analysis of the food product.

20 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) part of a verification exercise.

B) part of the record keeping process

C) required when monitoring the product line.

D) required when the hazard analysis is performed.

21 / 40

Knowledge of an emerging pathogen

A) must be first analyzed by the food laboratory.

B) necessitates reviewing and, if required, altering the current HACCP system.

C) requires establishing a new HACCP system to be developed.

D) is the responsibility of the front line employee.

22 / 40

In a food safety management system a hazard may be prevented by having controls established in the

A) pre-operational program standards

B) operational pre-requisite program

C) management safety standards

D) total quality management program

23 / 40

What is the first step you must take when performing a hazard analysis?

A) Appointment of a food safety team leader.

B) Gather and document preliminary information.

C) Establishing intended use of the product.

D) Developing a food safety hazards policy.

24 / 40

A comprehensive HACCP system validation should be done at least

A) monthly.

B) biennually.

C) yearly.

D) every six months.

25 / 40

In a HACCP plan an effective verification exercise is

A) auditing management resources

B) random sampling of product

C) establishing corrective actions

D) assuring food employees are free of disease

26 / 40

Wherever possible knowing the _______ of a hazard should be included when performing a hazard analysis

A) records from the previous year

B) the most likely critical limits

C) associated past foodborne illnesses

D) severity and adverse health effects

27 / 40

When reviewing product and process for developing a HACCP plan,

A) the process must be handled as part of the pre-requisite program.

B) a product must be handled separately from other products.

C) product and process must be written as individual plans.

D) a single plan may include similar products and processes.

28 / 40

If a supervisor were to take a food temperature after an employee, it is a tool use for ________.

A) qualification

B) quantitative

C) examination

D) qualitative

29 / 40

A solid foundation for the production of safe food is BEST defined as

A) a hazard analysis.

B) a pre-requisite program.

C) a risk control management plan.

D) an integrated pest management program.

30 / 40

A good example of a verification exercise is

A) review monitoring records.

B) document process procedure.

C) end food product testing.

D) determining facility layout.

31 / 40

Complying with applicable laws and regulations is useful for

A) document disbursement.

B) monitoring programs.

C) setting control points.

D) verification practices.

32 / 40

The purpose of a ______ is to provide a clear, simple outline of the steps involved in a food process

A) verification exercise

B) monitoring procedure

C) flow diagram

D) hazard analysis.

33 / 40

The first line of food defense is

A) a pre-written plan.

B) conducting background checks.

C) the food employee.

D) the management staff.

34 / 40

Who is the person MOST likely to perform a corrective action?

A) Food safety team leader

B) Person in charge

C) Designated food employee

D) Front line food employee

35 / 40

To effectively manage a HACCP team requires

A) identifying members who have knowledge in food science

B) expertise in understanding the roles of members and implementing the system

C) knowledge of rules and regulations that affect different members

D) Knowledge of the different training methods members must have

36 / 40

An example of a critical control point is:

A) Cooking a raw food product to the critical limit.

B) serving finished, ready-to-eat product.

C) reviewing the source of raw ingredients for a food product.

D) dicing raw ingredient for the preparation of soup mix.

37 / 40

What is necessary when considering the standard of identity of a product?

A) Quality of the product.

B) A consumer’s individual nutritional needs.

C) Ingredients and their weights.

D) Packaging of the product.

38 / 40

A potential hazard identified in a HACCP plan is

A) glass fragment.

B) paper packaging.

C) aluminum cookware.

D) food intolerance.

39 / 40

The MOST important element in starting an effective food safety management system is

A) an operational employee health program.

B) establishing pre-requisite programs.

C) conducting a hazard analysis.

D) obtaining management commitment

40 / 40

How can a hazard be controlled by an operational prerequisite program?

A) By establishing a system wide safety and sanitation program

B) By establishing a purchase specification that addresses the hazard

C) Requesting the regulatory authority to evaluate the wholesaler

D) By using a hazard based third party inspection program

Your score is

The average score is 41%

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