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

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

A) have scientific knowledge

B) establish appropriate critical limits.

C) develop monitoring practices and procedures

D) consider consumer complaints regarding food safety issues

2 / 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.

3 / 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) embargoing a food product.

C) recalling a food product.

D) requiring food product specifications.

4 / 40

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

A) Person in charge

B) Food safety team leader

C) Designated food employee

D) Front line food employee

5 / 40

In a HACCP plan an effective verification exercise is

A) random sampling of product

B) auditing management resources

C) assuring food employees are free of disease

D) establishing corrective actions

6 / 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) product is made under the cottage food law.

D) sold in interstate commerce.

7 / 40

When reviewing product and process for developing a HACCP plan,

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

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

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

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

8 / 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

9 / 40

A criterion which separates acceptability from unacceptability is a

A) monitoring step

B) critical limit

C) critical control point

D) hazard analysis

10 / 40

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

A) A consumer’s individual nutritional needs.

B) Quality of the product.

C) Packaging of the product.

D) Ingredients and their weights.

11 / 40

A good example of a verification exercise is

A) review monitoring records.

B) end food product testing.

C) determining facility layout.

D) document process procedure.

12 / 40

Corrective actions are put into practice

A) before determining critical control points

B) before identifying the hazard

C) after the critical limits process

D) after monitoring the process

13 / 40

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

A) trace product distribution

B) know the product specifications

C) remove the food in question from commerce

D) sample the product for hazard

14 / 40

A comprehensive HACCP system validation should be done at least

A) every six months.

B) monthly.

C) yearly.

D) biennually.

15 / 40

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

A) flow diagram

B) verification exercise

C) monitoring procedure

D) hazard analysis.

16 / 40

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

A) an integrated pest management program.

B) a hazard analysis.

C) a pre-requisite program.

D) a risk control management plan.

17 / 40

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

A) CFR Title 21 Part 120

B) Good Manufacturing Practices

C) Best Practices for Seafood

D) Good Retail Practices

18 / 40

A potential hazard identified in a HACCP plan is

A) food intolerance.

B) paper packaging.

C) glass fragment.

D) aluminum cookware.

19 / 40

When is the BEST time to update a HACCP plan?

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

B) Eighteen months after development for the product and process

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

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

20 / 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.

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

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

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

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

22 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) required when the hazard analysis is performed.

B) part of the record keeping process

C) part of a verification exercise.

D) required when monitoring the product line.

23 / 40

Knowledge of an emerging pathogen

A) is the responsibility of the front line employee.

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

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

D) must be first analyzed by the food laboratory.

24 / 40

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

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

B) making in-house observations, evaluations and measurements

C) requesting laboratory assistance to perform environmental sampling

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

25 / 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

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 when the hazard is identified as a critical control point

D) is part of the hazard analysis being conducted

27 / 40

Part of monitoring involves

A) reviewing HACCP plan.

B) developing safe limits.

C) determining the cause.

D) taking temperatures.

28 / 40

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

A) developing in-house training materials including HACCP

B) creating a HACCP team with outside third party members

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

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

29 / 40

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

A) an operational employee health program.

B) establishing pre-requisite programs.

C) obtaining management commitment

D) conducting a hazard analysis.

30 / 40

The first line of food defense is

A) a pre-written plan.

B) the management staff.

C) the food employee.

D) conducting background checks.

31 / 40

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

A) By using a hazard based third party inspection program

B) By establishing a system wide safety and sanitation program

C) By establishing a purchase specification that addresses the hazard

D) Requesting the regulatory authority to evaluate the wholesaler

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

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

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

33 / 40

To effectively manage a HACCP team requires

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

B) knowledge of rules and regulations that affect different members

C) identifying members who have knowledge in food science

D) Knowledge of the different training methods members must have

34 / 40

Complying with applicable laws and regulations is useful for

A) verification practices.

B) document disbursement.

C) setting control points.

D) monitoring programs.

35 / 40

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

A) Personal Hygiene

B) Monitoring procedures

C) Identifying critical control points

D) Setting critical limits

36 / 40

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

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

B) ensuring employee awareness of suspicious activity and reporting process

C) implementing a proper pest tracking and control program

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

37 / 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

38 / 40

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

A) Gather and document preliminary information.

B) Appointment of a food safety team leader.

C) Establishing intended use of the product.

D) Developing a food safety hazards policy.

39 / 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) Restrict a food employee’s activities

C) Consult your employee health policy

D) Contact the local health department

40 / 40

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

A) qualification

B) qualitative

C) examination

D) quantitative

Your score is

The average score is 41%

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