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

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

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

2 / 40

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

A) A consumer’s individual nutritional needs.

B) Packaging of the product.

C) Quality of the product.

D) Ingredients and their weights.

3 / 40

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

A) a pre-requisite program.

B) an integrated pest management program.

C) a risk control management plan.

D) a hazard analysis.

4 / 40

When reviewing product and process for developing a HACCP plan,

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

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

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

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

5 / 40

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

A) total quality management program

B) pre-operational program standards

C) operational pre-requisite program

D) management safety standards

6 / 40

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

A) consider consumer complaints regarding food safety issues

B) establish appropriate critical limits.

C) develop monitoring practices and procedures

D) have scientific knowledge

7 / 40

The first line of food defense is

A) the food employee.

B) a pre-written plan.

C) conducting background checks.

D) the management staff.

8 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) part of the record keeping process

B) required when monitoring the product line.

C) required when the hazard analysis is performed.

D) part of a verification exercise.

9 / 40

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

A) including individuals from multiple disciplines.

B) ensuring the team members are food safety experts.

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

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

10 / 40

Corrective actions are put into practice

A) before identifying the hazard

B) before determining critical control points

C) after the critical limits process

D) after monitoring the process

11 / 40

A potential hazard identified in a HACCP plan is

A) paper packaging.

B) glass fragment.

C) aluminum cookware.

D) food intolerance.

12 / 40

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

A) Local or state health code

B) Codex or NACMCF Documentation

C) Food and Drug Administration Food Code

D) Code of Federal Regulation

13 / 40

The known food allergens are considered a hazard when

A) consumed by a highly susceptible population.

B) undeclared on a food product label.

C) sold in interstate commerce.

D) product is made under the cottage food law.

14 / 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) Eighteen months after development for the product and process

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

15 / 40

To effectively manage a HACCP team requires

A) knowledge of rules and regulations that affect different members

B) Knowledge of the different training methods members must have

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

D) identifying members who have knowledge in food science

16 / 40

A criterion which separates acceptability from unacceptability is a

A) monitoring step

B) critical limit

C) hazard analysis

D) critical control point

17 / 40

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

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

B) making in-house observations, evaluations and measurements

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

D) requesting laboratory assistance to perform environmental sampling

18 / 40

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

A) Good Manufacturing Practices

B) Best Practices for Seafood

C) CFR Title 21 Part 120

D) Good Retail Practices

19 / 40

Complying with applicable laws and regulations is useful for

A) setting control points.

B) monitoring programs.

C) document disbursement.

D) verification practices.

20 / 40

In a HACCP plan an effective verification exercise is

A) assuring food employees are free of disease

B) auditing management resources

C) establishing corrective actions

D) random sampling of product

21 / 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) covering open containers of food or ingredients in food preparation areas

C) implementing a proper pest tracking and control program

D) ensuring employee awareness of suspicious activity and reporting process

22 / 40

A good example of a verification exercise is

A) document process procedure.

B) end food product testing.

C) review monitoring records.

D) determining facility layout.

23 / 40

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

A) Identifying critical control points

B) Personal Hygiene

C) Monitoring procedures

D) Setting critical limits

24 / 40

A comprehensive HACCP system validation should be done at least

A) monthly.

B) biennually.

C) yearly.

D) every six months.

25 / 40

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

A) recalling a food product.

B) requiring a health card for Hepatitis A.

C) requiring food product specifications.

D) embargoing a food product.

26 / 40

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

A) associated past foodborne illnesses

B) severity and adverse health effects

C) records from the previous year

D) the most likely critical limits

27 / 40

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

A) hazard analysis.

B) verification exercise

C) flow diagram

D) monitoring procedure

28 / 40

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

A) Gather and document preliminary information.

B) Establishing intended use of the product.

C) Appointment of a food safety team leader.

D) Developing a food safety hazards policy.

29 / 40

An example of a critical control point is:

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

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

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

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

30 / 40

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

A) quantitative

B) qualitative

C) qualification

D) examination

31 / 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

32 / 40

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

A) Restrict a food employee’s activities

B) Remove food employee from the facility

C) Contact the local health department

D) Consult your employee health policy

33 / 40

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

A) obtaining management commitment

B) an operational employee health program.

C) establishing pre-requisite programs.

D) conducting a hazard analysis.

34 / 40

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

A) Requesting the regulatory authority to evaluate the wholesaler

B) By establishing a purchase specification that addresses the hazard

C) By establishing a system wide safety and sanitation program

D) By using a hazard based third party inspection program

35 / 40

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

A) Person in charge

B) Front line food employee

C) Food safety team leader

D) Designated food employee

36 / 40

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

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

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

C) developing in-house training materials including HACCP

D) creating a HACCP team with outside third party members

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) The water must be identified even if absorbed during processing

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

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

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

38 / 40

Part of monitoring involves

A) taking temperatures.

B) determining the cause.

C) developing safe limits.

D) reviewing HACCP plan.

39 / 40

Knowledge of an emerging pathogen

A) must be first analyzed by the food laboratory.

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

C) is the responsibility of the front line employee.

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

40 / 40

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

A) sample the product for hazard

B) remove the food in question from commerce

C) trace product distribution

D) know the product specifications

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The average score is 40%

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