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

The first line of food defense is

A) conducting background checks.

B) the food employee.

C) the management staff.

D) a pre-written plan.

2 / 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

3 / 40

Determining the likelihood of a hazard occurring

A) is part of the hazard analysis being conducted

B) must be established during monitoring a present hazard.

C) happens during establishing critical limits for the hazard

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

4 / 40

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

A) Consult your employee health policy

B) Restrict a food employee’s activities

C) Remove food employee from the facility

D) Contact the local health department

5 / 40

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

A) Designated food employee

B) Front line food employee

C) Person in charge

D) Food safety team leader

6 / 40

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

A) Identifying critical control points

B) Setting critical limits

C) Monitoring procedures

D) Personal Hygiene

7 / 40

An example of a critical control point is:

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

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

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

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

8 / 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) Good Retail Practices

C) Best Practices for Seafood

D) CFR Title 21 Part 120

9 / 40

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

A) Code of Federal Regulation

B) Codex or NACMCF Documentation

C) Local or state health code

D) Food and Drug Administration Food Code

10 / 40

A comprehensive HACCP system validation should be done at least

A) biennually.

B) every six months.

C) monthly.

D) yearly.

11 / 40

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

A) total quality management program

B) management safety standards

C) pre-operational program standards

D) operational pre-requisite program

12 / 40

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

A) have scientific knowledge

B) consider consumer complaints regarding food safety issues

C) develop monitoring practices and procedures

D) establish appropriate critical limits.

13 / 40

To effectively manage a HACCP team requires

A) Knowledge of the different training methods members must have

B) identifying members who have knowledge in food science

C) knowledge of rules and regulations that affect different members

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

14 / 40

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

A) flow diagram

B) hazard analysis.

C) monitoring procedure

D) verification exercise

15 / 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

16 / 40

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

A) qualitative

B) examination

C) quantitative

D) qualification

17 / 40

Complying with applicable laws and regulations is useful for

A) monitoring programs.

B) document disbursement.

C) verification practices.

D) setting control points.

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

B) implement the corrective action specified in the HACCP plan

C) conduct a hazard analysis of the food product.

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

19 / 40

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

A) requiring food product specifications.

B) requiring a health card for Hepatitis A.

C) embargoing a food product.

D) recalling a food product.

20 / 40

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

A) ensuring the team members are food safety experts.

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

C) including individuals from multiple disciplines.

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

21 / 40

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

A) records from the previous year

B) associated past foodborne illnesses

C) severity and adverse health effects

D) the most likely critical limits

22 / 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) using personnel from a different division to review the plans

C) requesting laboratory assistance to perform environmental sampling

D) making in-house observations, evaluations and measurements

23 / 40

A criterion which separates acceptability from unacceptability is a

A) hazard analysis

B) critical control point

C) monitoring step

D) critical limit

24 / 40

The known food allergens are considered a hazard when

A) product is made under the cottage food law.

B) undeclared on a food product label.

C) consumed by a highly susceptible population.

D) sold in interstate commerce.

25 / 40

In a HACCP plan an effective verification exercise is

A) assuring food employees are free of disease

B) random sampling of product

C) establishing corrective actions

D) auditing management resources

26 / 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 single plan may include similar products and processes.

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

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

27 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) required when monitoring the product line.

B) part of a verification exercise.

C) required when the hazard analysis is performed.

D) part of the record keeping process

28 / 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.

29 / 40

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

A) Ingredients and their weights.

B) Quality of the product.

C) Packaging of the product.

D) A consumer’s individual nutritional needs.

30 / 40

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

A) Appointment of a food safety team leader.

B) Establishing intended use of the product.

C) Developing a food safety hazards policy.

D) Gather and document preliminary information.

31 / 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.

32 / 40

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

A) implementing a proper pest tracking and control program

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

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

D) ensuring employee awareness of suspicious activity and reporting process

33 / 40

Corrective actions are put into practice

A) after monitoring the process

B) before determining critical control points

C) before identifying the hazard

D) after the critical limits process

34 / 40

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

A) establishing pre-requisite programs.

B) obtaining management commitment

C) an operational employee health program.

D) conducting a hazard analysis.

35 / 40

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

A) remove the food in question from commerce

B) trace product distribution

C) sample the product for hazard

D) know the product specifications

36 / 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 common and or scientific name of the ingredient must be listed

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

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

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

37 / 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) creating a HACCP team with outside third party members

C) developing in-house training materials including HACCP

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

38 / 40

A potential hazard identified in a HACCP plan is

A) aluminum cookware.

B) glass fragment.

C) food intolerance.

D) paper packaging.

39 / 40

A good example of a verification exercise is

A) end food product testing.

B) determining facility layout.

C) review monitoring records.

D) document process procedure.

40 / 40

Part of monitoring involves

A) reviewing HACCP plan.

B) developing safe limits.

C) determining the cause.

D) taking temperatures.

Your score is

The average score is 41%

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