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

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

2 / 40

Corrective actions are put into practice

A) before identifying the hazard

B) before determining critical control points

C) after monitoring the process

D) after the critical limits process

3 / 40

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

A) severity and adverse health effects

B) associated past foodborne illnesses

C) records from the previous year

D) the most likely critical limits

4 / 40

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

A) obtaining management commitment

B) conducting a hazard analysis.

C) establishing pre-requisite programs.

D) an operational employee health program.

5 / 40

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

A) monitoring procedure

B) flow diagram

C) hazard analysis.

D) verification exercise

6 / 40

In a HACCP plan an effective verification exercise is

A) assuring food employees are free of disease

B) establishing corrective actions

C) auditing management resources

D) random sampling of product

7 / 40

When is the BEST time to update a HACCP plan?

A) Eighteen months after development for the product and process

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

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

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

8 / 40

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

A) Ingredients and their weights.

B) A consumer’s individual nutritional needs.

C) Quality of the product.

D) Packaging of the product.

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

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

10 / 40

A good example of a verification exercise is

A) document process procedure.

B) determining facility layout.

C) review monitoring records.

D) end food product testing.

11 / 40

When reviewing product and process for developing a HACCP plan,

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

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

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

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

12 / 40

Part of monitoring involves

A) developing safe limits.

B) reviewing HACCP plan.

C) determining the cause.

D) taking temperatures.

13 / 40

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

A) Developing a food safety hazards policy.

B) Establishing intended use of the product.

C) Gather and document preliminary information.

D) Appointment of a food safety team leader.

14 / 40

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

A) pre-operational program standards

B) total quality management program

C) management safety standards

D) operational pre-requisite program

15 / 40

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

A) Monitoring procedures

B) Identifying critical control points

C) Setting critical limits

D) Personal Hygiene

16 / 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) embargoing a food product.

C) requiring a health card for Hepatitis A.

D) recalling a food product.

17 / 40

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

A) qualitative

B) examination

C) qualification

D) quantitative

18 / 40

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

A) ensuring employee awareness of suspicious activity and reporting process

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

C) implementing a proper pest tracking and control program

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

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

B) conduct a hazard analysis of the food product.

C) implement the corrective action specified in the HACCP plan

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

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

D) developing in-house training materials including HACCP

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

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

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

22 / 40

A criterion which separates acceptability from unacceptability is a

A) critical limit

B) critical control point

C) monitoring step

D) hazard analysis

23 / 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) Remove food employee from the facility

C) Consult your employee health policy

D) Restrict a food employee’s activities

24 / 40

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

A) ensuring the team members are food safety experts.

B) including individuals from multiple disciplines.

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

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

25 / 40

The known food allergens are considered a hazard when

A) sold in interstate commerce.

B) undeclared on a food product label.

C) product is made under the cottage food law.

D) consumed by a highly susceptible population.

26 / 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

27 / 40

Knowledge of an emerging pathogen

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

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

C) is the responsibility of the front line employee.

D) must be first analyzed by the food laboratory.

28 / 40

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

A) Code of Federal Regulation

B) Food and Drug Administration Food Code

C) Local or state health code

D) Codex or NACMCF Documentation

29 / 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

30 / 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) identifying members who have knowledge in food science

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

31 / 40

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

A) requesting laboratory assistance to perform environmental sampling

B) making in-house observations, evaluations and measurements

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

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

32 / 40

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

A) an integrated pest management program.

B) a risk control management plan.

C) a hazard analysis.

D) a pre-requisite program.

33 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) required when the hazard analysis is performed.

B) required when monitoring the product line.

C) part of the record keeping process

D) part of a verification exercise.

34 / 40

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

A) develop monitoring practices and procedures

B) establish appropriate critical limits.

C) have scientific knowledge

D) consider consumer complaints regarding food safety issues

35 / 40

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

A) Person in charge

B) Front line food employee

C) Designated food employee

D) Food safety team leader

36 / 40

A comprehensive HACCP system validation should be done at least

A) every six months.

B) monthly.

C) yearly.

D) biennually.

37 / 40

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

A) Requesting the regulatory authority to evaluate the wholesaler

B) By using a hazard based third party inspection program

C) By establishing a system wide safety and sanitation program

D) By establishing a purchase specification that addresses the hazard

38 / 40

Complying with applicable laws and regulations is useful for

A) document disbursement.

B) verification practices.

C) monitoring programs.

D) setting control points.

39 / 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.

40 / 40

A potential hazard identified in a HACCP plan is

A) paper packaging.

B) aluminum cookware.

C) food intolerance.

D) glass fragment.

Your score is

The average score is 41%

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