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 known food allergens are considered a hazard when

A) product is made under the cottage food law.

B) sold in interstate commerce.

C) undeclared on a food product label.

D) consumed by a highly susceptible population.

2 / 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 the regulatory agency in charge to perform an inspection

D) requesting laboratory assistance to perform environmental sampling

3 / 40

Complying with applicable laws and regulations is useful for

A) document disbursement.

B) monitoring programs.

C) verification practices.

D) setting control points.

4 / 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) implementing a proper pest tracking and control program

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

D) ensuring employee awareness of suspicious activity and reporting process

5 / 40

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

A) By establishing a system wide safety and sanitation program

B) Requesting the regulatory authority to evaluate the wholesaler

C) By using a hazard based third party inspection program

D) By establishing a purchase specification that addresses the hazard

6 / 40

An example of a critical control point is:

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

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

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

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

7 / 40

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

A) Packaging of the product.

B) A consumer’s individual nutritional needs.

C) Quality of the product.

D) Ingredients and their weights.

8 / 40

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

A) Designated food employee

B) Front line food employee

C) Food safety team leader

D) Person in charge

9 / 40

A comprehensive HACCP system validation should be done at least

A) biennually.

B) every six months.

C) monthly.

D) yearly.

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

Part of monitoring involves

A) reviewing HACCP plan.

B) taking temperatures.

C) developing safe limits.

D) determining the cause.

12 / 40

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

A) Gather and document preliminary information.

B) Developing a food safety hazards policy.

C) Appointment of a food safety team leader.

D) Establishing intended use of the product.

13 / 40

Knowledge of an emerging pathogen

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

B) is the responsibility of the front line employee.

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

D) must be first analyzed by the food laboratory.

14 / 40

A criterion which separates acceptability from unacceptability is a

A) critical control point

B) critical limit

C) monitoring step

D) hazard analysis

15 / 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.

16 / 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

17 / 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.

18 / 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) developing in-house training materials including HACCP

C) creating a HACCP team with outside third party members

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

19 / 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.

20 / 40

A potential hazard identified in a HACCP plan is

A) glass fragment.

B) paper packaging.

C) aluminum cookware.

D) food intolerance.

21 / 40

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

A) ensuring the team members are food safety experts.

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

C) including individuals from multiple disciplines.

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

22 / 40

To effectively manage a HACCP team requires

A) identifying members who have knowledge in food science

B) Knowledge of the different training methods members must have

C) knowledge of rules and regulations that affect different members

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

23 / 40

In a HACCP plan an effective verification exercise is

A) establishing corrective actions

B) auditing management resources

C) assuring food employees are free of disease

D) random sampling of product

24 / 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

25 / 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) monitoring procedure

D) flow diagram

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

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

27 / 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

28 / 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) records from the previous year

D) associated past foodborne illnesses

29 / 40

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

A) a risk control management plan.

B) a pre-requisite program.

C) an integrated pest management program.

D) a hazard analysis.

30 / 40

When is the BEST time to update a HACCP plan?

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

31 / 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

32 / 40

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

A) management safety standards

B) total quality management program

C) pre-operational program standards

D) operational pre-requisite program

33 / 40

Determining the likelihood of a hazard occurring

A) must be established during monitoring a present hazard.

B) happens during establishing critical limits for the hazard

C) is part of the hazard analysis being conducted

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

34 / 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) develop monitoring practices and procedures

C) establish appropriate critical limits.

D) have scientific knowledge

35 / 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) CFR Title 21 Part 120

D) Best Practices for Seafood

36 / 40

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

A) trace product distribution

B) sample the product for hazard

C) know the product specifications

D) remove the food in question from commerce

37 / 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.

38 / 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 food product specifications.

C) requiring a health card for Hepatitis A.

D) embargoing a food product.

39 / 40

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

A) conducting a hazard analysis.

B) an operational employee health program.

C) obtaining management commitment

D) establishing pre-requisite programs.

40 / 40

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

A) quantitative

B) qualitative

C) examination

D) qualification

Your score is

The average score is 41%

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