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 criterion which separates acceptability from unacceptability is a

A) critical limit

B) monitoring step

C) critical control point

D) hazard analysis

2 / 40

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

A) associated past foodborne illnesses

B) the most likely critical limits

C) records from the previous year

D) severity and adverse health effects

3 / 40

An activity that may be mandated by the Food and Drug Administration, but is handled by the food establishment is:

A) recalling a food product.

B) requiring food product specifications.

C) requiring a health card for Hepatitis A.

D) embargoing a food product.

4 / 40

What is the first step a food safety manager should take to address food employees who may come to work ill?

A) Restrict a food employee’s activities

B) Contact the local health department

C) Remove food employee from the facility

D) Consult your employee health policy

5 / 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 laboratory assistance to perform environmental sampling

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

6 / 40

Part of monitoring involves

A) taking temperatures.

B) developing safe limits.

C) determining the cause.

D) reviewing HACCP plan.

7 / 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 Manufacturing Practices

D) Good Retail Practices

8 / 40

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

A) Designated food employee

B) Person in charge

C) Front line food employee

D) Food safety team leader

9 / 40

When reviewing product and process for developing a HACCP plan,

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

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

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

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

10 / 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

11 / 40

Calibrating an oven to make sure cooking temperatures are correct is

A) required when monitoring the product line.

B) part of a verification exercise.

C) required when the hazard analysis is performed.

D) part of the record keeping process

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) creating a HACCP team with outside third party members

C) developing in-house training materials including HACCP

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

13 / 40

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

A) Packaging of the product.

B) Ingredients and their weights.

C) A consumer’s individual nutritional needs.

D) Quality of the product.

14 / 40

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

A) quantitative

B) examination

C) qualification

D) qualitative

15 / 40

In a HACCP plan an effective verification exercise is

A) auditing management resources

B) establishing corrective actions

C) random sampling of product

D) assuring food employees are free of disease

16 / 40

The first line of food defense is

A) the management staff.

B) the food employee.

C) conducting background checks.

D) a pre-written plan.

17 / 40

A good example of a verification exercise is

A) determining facility layout.

B) review monitoring records.

C) document process procedure.

D) end food product testing.

18 / 40

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

A) a hazard analysis.

B) a risk control management plan.

C) a pre-requisite program.

D) an integrated pest management program.

19 / 40

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

A) conducting a hazard analysis.

B) an operational employee health program.

C) obtaining management commitment

D) establishing pre-requisite programs.

20 / 40

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

A) operational pre-requisite program

B) total quality management program

C) pre-operational program standards

D) management safety standards

21 / 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

22 / 40

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

A) implementing a proper pest tracking and control program

B) ensuring employee awareness of suspicious activity and reporting process

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

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

23 / 40

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

A) including individuals from multiple disciplines.

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

C) ensuring the team members are food safety experts.

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

24 / 40

A comprehensive HACCP system validation should be done at least

A) biennually.

B) every six months.

C) monthly.

D) yearly.

25 / 40

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

A) By establishing a system wide safety and sanitation program

B) By establishing a purchase specification that addresses the hazard

C) By using a hazard based third party inspection program

D) Requesting the regulatory authority to evaluate the wholesaler

26 / 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

27 / 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

28 / 40

When is the BEST time to update a HACCP plan?

A) During the regulatory agency’s review 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) After performing an onsite flow diagram of product and process

29 / 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

30 / 40

Corrective actions are put into practice

A) after the critical limits process

B) before identifying the hazard

C) before determining critical control points

D) after monitoring the process

31 / 40

An example of a critical control point is:

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

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

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

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

32 / 40

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

A) establish appropriate critical limits.

B) develop monitoring practices and procedures

C) consider consumer complaints regarding food safety issues

D) have scientific knowledge

33 / 40

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

A) Gather and document preliminary information.

B) Establishing intended use of the product.

C) Appointment of a food safety team leader.

D) Developing a food safety hazards policy.

34 / 40

The known food allergens are considered a hazard when

A) product is made under the cottage food law.

B) consumed by a highly susceptible population.

C) sold in interstate commerce.

D) undeclared on a food product label.

35 / 40

Complying with applicable laws and regulations is useful for

A) monitoring programs.

B) verification practices.

C) setting control points.

D) document disbursement.

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

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

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

C) implement the corrective action specified in the HACCP plan

D) conduct a hazard analysis of the food product.

38 / 40

Knowledge of an emerging pathogen

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

B) is the responsibility of the front line employee.

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

D) must be first analyzed by the food laboratory.

39 / 40

To effectively manage a HACCP team requires

A) knowledge of rules and regulations that affect different members

B) identifying members who have knowledge in food science

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

D) Knowledge of the different training methods members must have

40 / 40

A potential hazard identified in a HACCP plan is

A) glass fragment.

B) aluminum cookware.

C) paper packaging.

D) food intolerance.

Your score is

The average score is 41%

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