HACCP Food Safety Manager Exam Practice Test 2024

HACCP Food Safety Manager Exam Practice Test 2024. 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 2024

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

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

A) Code of Federal Regulation

B) Local or state health code

C) Codex or NACMCF Documentation

D) Food and Drug Administration Food Code

2 / 40

A good example of a verification exercise is

A) end food product testing.

B) document process procedure.

C) determining facility layout.

D) review monitoring records.

3 / 40

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

A) A consumer’s individual nutritional needs.

B) Quality of the product.

C) Packaging of the product.

D) Ingredients and their weights.

4 / 40

The known food allergens are considered a hazard when

A) sold in interstate commerce.

B) product is made under the cottage food law.

C) consumed by a highly susceptible population.

D) undeclared on a food product label.

5 / 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) dicing raw ingredient for the preparation of soup mix.

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

6 / 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) embargoing a food product.

C) requiring food product specifications.

D) recalling a food product.

7 / 40

A potential hazard identified in a HACCP plan is

A) food intolerance.

B) glass fragment.

C) paper packaging.

D) aluminum cookware.

8 / 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) Good Retail Practices

C) Good Manufacturing Practices

D) Best Practices for Seafood

9 / 40

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

A) making in-house observations, evaluations and measurements

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

C) requesting laboratory assistance to perform environmental sampling

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

10 / 40

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

A) Setting critical limits

B) Identifying critical control points

C) Monitoring procedures

D) Personal Hygiene

11 / 40

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

A) Contact the local health department

B) Consult your employee health policy

C) Remove food employee from the facility

D) Restrict a food employee’s activities

12 / 40

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

A) operational pre-requisite program

B) pre-operational program standards

C) management safety standards

D) total quality management program

13 / 40

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

A) know the product specifications

B) remove the food in question from commerce

C) trace product distribution

D) sample the product for hazard

14 / 40

Part of monitoring involves

A) taking temperatures.

B) reviewing HACCP plan.

C) developing safe limits.

D) determining the cause.

15 / 40

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

A) By establishing a system wide safety and sanitation program

B) By using a hazard based third party inspection program

C) By establishing a purchase specification that addresses the hazard

D) Requesting the regulatory authority to evaluate the wholesaler

16 / 40

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

A) severity and adverse health effects

B) the most likely critical limits

C) associated past foodborne illnesses

D) records from the previous year

17 / 40

In a HACCP plan an effective verification exercise is

A) auditing management resources

B) assuring food employees are free of disease

C) establishing corrective actions

D) random sampling of product

18 / 40

When reviewing product and process for developing a HACCP plan,

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

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

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

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

19 / 40

Determining the likelihood of a hazard occurring

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

B) must be established during monitoring a present hazard.

C) happens during establishing critical limits for the hazard

D) is part of the hazard analysis being conducted

20 / 40

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

A) monitoring procedure

B) hazard analysis.

C) verification exercise

D) flow diagram

21 / 40

Knowledge of an emerging pathogen

A) is the responsibility of the front line employee.

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

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

D) must be first analyzed by the food laboratory.

22 / 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.

23 / 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) conduct a hazard analysis of the food product.

B) implement the corrective action specified in the HACCP plan

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

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

24 / 40

To effectively manage a HACCP team requires

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

B) Knowledge of the different training methods members must have

C) identifying members who have knowledge in food science

D) knowledge of rules and regulations that affect different members

25 / 40

A criterion which separates acceptability from unacceptability is a

A) monitoring step

B) critical control point

C) hazard analysis

D) critical limit

26 / 40

A comprehensive HACCP system validation should be done at least

A) biennually.

B) yearly.

C) every six months.

D) monthly.

27 / 40

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

A) an operational employee health program.

B) obtaining management commitment

C) conducting a hazard analysis.

D) establishing pre-requisite programs.

28 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) required when the hazard analysis is performed.

B) part of a verification exercise.

C) part of the record keeping process

D) required when monitoring the product line.

29 / 40

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

A) implementing a proper pest tracking and control program

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

C) ensuring employee awareness of suspicious activity and reporting process

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

30 / 40

Complying with applicable laws and regulations is useful for

A) monitoring programs.

B) document disbursement.

C) setting control points.

D) verification practices.

31 / 40

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

A) a pre-requisite program.

B) a risk control management plan.

C) an integrated pest management program.

D) a hazard analysis.

32 / 40

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

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

B) creating a HACCP team with outside third party members

C) developing in-house training materials including HACCP

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

33 / 40

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

A) examination

B) quantitative

C) qualitative

D) qualification

34 / 40

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

A) Food safety team leader

B) Front line food employee

C) Designated food employee

D) Person in charge

35 / 40

The first line of food defense is

A) conducting background checks.

B) a pre-written plan.

C) the management staff.

D) the food employee.

36 / 40

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

A) establish appropriate critical limits.

B) consider consumer complaints regarding food safety issues

C) develop monitoring practices and procedures

D) have scientific knowledge

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

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

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

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

38 / 40

When is the BEST time to update a HACCP plan?

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

B) Eighteen months after development for the product and process

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

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

39 / 40

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

A) Gather and document preliminary information.

B) Appointment of a food safety team leader.

C) Developing a food safety hazards policy.

D) Establishing intended use of the product.

40 / 40

Corrective actions are put into practice

A) after the critical limits process

B) before identifying the hazard

C) before determining critical control points

D) after monitoring the process

Your score is

The average score is 40%

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