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

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) appointing a food safety team leader with responsibility and authority

D) creating a HACCP team with outside third party members

2 / 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.

3 / 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

4 / 40

In a HACCP plan an effective verification exercise is

A) auditing management resources

B) assuring food employees are free of disease

C) random sampling of product

D) establishing corrective actions

5 / 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) requesting laboratory assistance to perform environmental sampling

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

D) making in-house observations, evaluations and measurements

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

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

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

7 / 40

A comprehensive HACCP system validation should be done at least

A) yearly.

B) monthly.

C) every six months.

D) biennually.

8 / 40

The first line of food defense is

A) conducting background checks.

B) a pre-written plan.

C) the food employee.

D) the management staff.

9 / 40

An example of a critical control point is:

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

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

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

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

10 / 40

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

A) total quality management program

B) operational pre-requisite program

C) management safety standards

D) pre-operational program standards

11 / 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.

12 / 40

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

A) records from the previous year

B) the most likely critical limits

C) associated past foodborne illnesses

D) severity and adverse health effects

13 / 40

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

A) a hazard analysis.

B) a pre-requisite program.

C) a risk control management plan.

D) an integrated pest management program.

14 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) part of the record keeping process

B) required when the hazard analysis is performed.

C) required when monitoring the product line.

D) part of a verification exercise.

15 / 40

Determining the likelihood of a hazard occurring

A) happens during establishing critical limits for the hazard

B) is part of the hazard analysis being conducted

C) must be established during monitoring a present hazard.

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

16 / 40

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

A) monitoring procedure

B) verification exercise

C) flow diagram

D) hazard analysis.

17 / 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.

18 / 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) to assure the team does not include local personnel.

D) including individuals from multiple disciplines.

19 / 40

Corrective actions are put into practice

A) before determining critical control points

B) after monitoring the process

C) before identifying the hazard

D) after the critical limits process

20 / 40

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

A) Packaging of the product.

B) Quality of the product.

C) Ingredients and their weights.

D) A consumer’s individual nutritional needs.

21 / 40

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

A) an operational employee health program.

B) obtaining management commitment

C) conducting a hazard analysis.

D) establishing pre-requisite programs.

22 / 40

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

A) Food safety team leader

B) Person in charge

C) Front line food employee

D) Designated food employee

23 / 40

Complying with applicable laws and regulations is useful for

A) setting control points.

B) verification practices.

C) monitoring programs.

D) document disbursement.

24 / 40

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

A) qualitative

B) quantitative

C) qualification

D) examination

25 / 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) Developing a food safety hazards policy.

D) Establishing intended use of the product.

26 / 40

A criterion which separates acceptability from unacceptability is a

A) monitoring step

B) critical limit

C) hazard analysis

D) critical control point

27 / 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) Contact the local health department

C) Restrict a food employee’s activities

D) Remove food employee from the facility

28 / 40

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

A) implementing a proper pest tracking and control program

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

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

D) ensuring employee awareness of suspicious activity and reporting process

29 / 40

The known food allergens are considered a hazard when

A) undeclared on a food product label.

B) product is made under the cottage food law.

C) sold in interstate commerce.

D) consumed by a highly susceptible population.

30 / 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

31 / 40

Knowledge of an emerging pathogen

A) is the responsibility of the front line employee.

B) must be first analyzed by the food laboratory.

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

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

32 / 40

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

A) know the product specifications

B) sample the product for hazard

C) trace product distribution

D) remove the food in question from commerce

33 / 40

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

A) Identifying critical control points

B) Setting critical limits

C) Monitoring procedures

D) Personal Hygiene

34 / 40

A potential hazard identified in a HACCP plan is

A) paper packaging.

B) food intolerance.

C) glass fragment.

D) aluminum cookware.

35 / 40

To effectively manage a HACCP team requires

A) Knowledge of the different training methods members must have

B) identifying members who have knowledge in food science

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

D) knowledge of rules and regulations that affect different members

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

D) Eighteen months after development for the product and process

37 / 40

Part of monitoring involves

A) developing safe limits.

B) taking temperatures.

C) determining the cause.

D) reviewing HACCP plan.

38 / 40

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

A) have scientific knowledge

B) develop monitoring practices and procedures

C) consider consumer complaints regarding food safety issues

D) establish appropriate critical limits.

39 / 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

40 / 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 single plan may include similar products and processes.

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

Your score is

The average score is 40%

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