HACCP Food Safety Manager Exam Practice Test 2024

HACCP Food Safety Manager Exam Practice Test 2024. 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 2024

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

Complying with applicable laws and regulations is useful for

A) monitoring programs.

B) verification practices.

C) document disbursement.

D) setting control points.

2 / 40

To effectively manage a HACCP team requires

A) knowledge of rules and regulations that affect different members

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

C) Knowledge of the different training methods members must have

D) identifying members who have knowledge in food science

3 / 40

A potential hazard identified in a HACCP plan is

A) paper packaging.

B) aluminum cookware.

C) glass fragment.

D) food intolerance.

4 / 40

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

A) operational pre-requisite program

B) pre-operational program standards

C) total quality management program

D) management safety standards

5 / 40

Corrective actions are put into practice

A) after the critical limits process

B) before determining critical control points

C) before identifying the hazard

D) after monitoring the process

6 / 40

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

A) know the product specifications

B) remove the food in question from commerce

C) sample the product for hazard

D) trace product distribution

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

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

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

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

9 / 40

When reviewing product and process for developing a HACCP plan,

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

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

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

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

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

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

11 / 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) implementing a proper pest tracking and control program

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

12 / 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) developing in-house training materials including HACCP

D) creating a HACCP team with outside third party members

13 / 40

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

A) examination

B) qualification

C) qualitative

D) quantitative

14 / 40

A comprehensive HACCP system validation should be done at least

A) yearly.

B) biennually.

C) monthly.

D) every six months.

15 / 40

Part of monitoring involves

A) developing safe limits.

B) taking temperatures.

C) reviewing HACCP plan.

D) determining the cause.

16 / 40

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

A) Requesting the regulatory authority to evaluate the wholesaler

B) By establishing a system wide safety and sanitation program

C) By using a hazard based third party inspection program

D) By establishing a purchase specification that addresses the hazard

17 / 40

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

A) verification exercise

B) flow diagram

C) hazard analysis.

D) monitoring procedure

18 / 40

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

A) Front line food employee

B) Food safety team leader

C) Person in charge

D) Designated food employee

19 / 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.

20 / 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.

21 / 40

The known food allergens are considered a hazard when

A) sold in interstate commerce.

B) consumed by a highly susceptible population.

C) product is made under the cottage food law.

D) undeclared on a food product label.

22 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) required when monitoring the product line.

B) required when the hazard analysis is performed.

C) part of the record keeping process

D) part of a verification exercise.

23 / 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) Remove food employee from the facility

C) Contact the local health department

D) Restrict a food employee’s activities

24 / 40

When is the BEST time to update a HACCP plan?

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

B) After the regulatory agency performs review 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

25 / 40

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

A) A consumer’s individual nutritional needs.

B) Packaging of the product.

C) Ingredients and their weights.

D) Quality of the product.

26 / 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.

27 / 40

In a HACCP plan an effective verification exercise is

A) establishing corrective actions

B) random sampling of product

C) assuring food employees are free of disease

D) auditing management resources

28 / 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) conducting a hazard analysis.

D) obtaining management commitment

29 / 40

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

A) Food and Drug Administration Food Code

B) Local or state health code

C) Codex or NACMCF Documentation

D) Code of Federal Regulation

30 / 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.

31 / 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

32 / 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

33 / 40

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

A) Best Practices for Seafood

B) CFR Title 21 Part 120

C) Good Retail Practices

D) Good Manufacturing Practices

34 / 40

A criterion which separates acceptability from unacceptability is a

A) critical control point

B) monitoring step

C) critical limit

D) hazard analysis

35 / 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.

36 / 40

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

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

B) ensuring the team members are food safety experts.

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

D) including individuals from multiple disciplines.

37 / 40

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

A) Establishing intended use of the product.

B) Appointment of a food safety team leader.

C) Developing a food safety hazards policy.

D) Gather and document preliminary information.

38 / 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) recalling a food product.

D) embargoing a food product.

39 / 40

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

A) establish appropriate critical limits.

B) have scientific knowledge

C) consider consumer complaints regarding food safety issues

D) develop monitoring practices and procedures

40 / 40

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

A) Monitoring procedures

B) Setting critical limits

C) Personal Hygiene

D) Identifying critical control points

Your score is

The average score is 40%

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