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

0 votes, 0 avg

209

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 good example of a verification exercise is

A) end food product testing.

B) determining facility layout.

C) document process procedure.

D) review monitoring records.

2 / 40

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

A) Setting critical limits

B) Identifying critical control points

C) Personal Hygiene

D) Monitoring procedures

3 / 40

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

A) developing in-house training materials including HACCP

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

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

D) creating a HACCP team with outside third party members

4 / 40

Part of monitoring involves

A) taking temperatures.

B) determining the cause.

C) developing safe limits.

D) reviewing HACCP plan.

5 / 40

A potential hazard identified in a HACCP plan is

A) glass fragment.

B) paper packaging.

C) food intolerance.

D) aluminum cookware.

6 / 40

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

A) Designated food employee

B) Person in charge

C) Food safety team leader

D) Front line food employee

7 / 40

In a HACCP plan an effective verification exercise is

A) auditing management resources

B) establishing corrective actions

C) assuring food employees are free of disease

D) random sampling of product

8 / 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) product and process must be written as individual plans.

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

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

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

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

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

10 / 40

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

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

B) including individuals from multiple disciplines.

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

D) ensuring the team members are food safety experts.

11 / 40

A comprehensive HACCP system validation should be done at least

A) monthly.

B) yearly.

C) biennually.

D) every six months.

12 / 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) have scientific knowledge

C) develop monitoring practices and procedures

D) establish appropriate critical limits.

13 / 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) ensuring employee awareness of suspicious activity and reporting process

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

D) implementing a proper pest tracking and control program

14 / 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) requiring food product specifications.

C) recalling a food product.

D) embargoing a food product.

15 / 40

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

A) management safety standards

B) pre-operational program standards

C) operational pre-requisite program

D) total quality management program

16 / 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) Requesting the regulatory authority to evaluate the wholesaler

D) By establishing a purchase specification that addresses the hazard

17 / 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) serving finished, ready-to-eat product.

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

18 / 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.

19 / 40

Knowledge of an emerging pathogen

A) must be first analyzed by the food laboratory.

B) is the responsibility of the front line employee.

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

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

20 / 40

When is the BEST time to update a HACCP plan?

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

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

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

D) Eighteen months after development for the product and process

21 / 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) flow diagram

D) verification exercise

22 / 40

The first line of food defense is

A) the management staff.

B) conducting background checks.

C) a pre-written plan.

D) the food employee.

23 / 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) the most likely critical limits

D) severity and adverse health effects

24 / 40

To effectively manage a HACCP team requires

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

B) identifying members who have knowledge in food science

C) knowledge of rules and regulations that affect different members

D) Knowledge of the different training methods members must have

25 / 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.

26 / 40

A criterion which separates acceptability from unacceptability is a

A) hazard analysis

B) critical limit

C) monitoring step

D) critical control point

27 / 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.

28 / 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) contact supervisor to determine the seriousness of the hazard.

B) implement the corrective action specified in the HACCP plan

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

D) conduct a hazard analysis of the food product.

29 / 40

The known food allergens are considered a hazard when

A) undeclared on a food product label.

B) consumed by a highly susceptible population.

C) product is made under the cottage food law.

D) sold in interstate commerce.

30 / 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) Contact the local health department

D) Remove food employee from the facility

31 / 40

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

A) Appointment of a food safety team leader.

B) Developing a food safety hazards policy.

C) Establishing intended use of the product.

D) Gather and document preliminary information.

32 / 40

Corrective actions are put into practice

A) after monitoring the process

B) before determining critical control points

C) after the critical limits process

D) before identifying the hazard

33 / 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) is when the hazard is identified as a critical control point

D) happens during establishing critical limits for the hazard

34 / 40

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

A) Codex or NACMCF Documentation

B) Code of Federal Regulation

C) Local or state health code

D) Food and Drug Administration Food Code

35 / 40

Complying with applicable laws and regulations is useful for

A) monitoring programs.

B) document disbursement.

C) setting control points.

D) verification practices.

36 / 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) CFR Title 21 Part 120

C) Good Retail Practices

D) Best Practices for Seafood

37 / 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

38 / 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.

39 / 40

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

A) examination

B) qualitative

C) qualification

D) quantitative

40 / 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) trace product distribution

D) sample the product for hazard

Your score is

The average score is 41%

See also: