Food Safety Management System (HACCP) Test

March 24, 2025

Welcome to your Food Safety Management System (HACCP) Test. Attempt all questions.

This exam is time-bound. Once the timer below hits zero, the exam will automatically submit. Pass mark is 60%.

You have only 1 try for this exam.

FULL NAME (HOW IT SHOULD BE ON YOUR CERTIFICATE) WRITE IN CAPITAL LETTERS ONLY

Location

Phone

How Did You Train?

Online

Classroom

What is the first step in creating a HACCP system?

Constructing a flow diagram

Establishing control measures

Determining Critical Control Points

Assembling the HACCP team

None

What is the purpose of a food safety management system?

Identify, tag, and repair faulty equipment within the facility

Keep all areas of the facility clean and pest free

Identify and control possible hazards through out the flow of food

Identify, document and use the correct methods for receiving food

None

What is HACCP?

An end-product testing system

An internationally recognized system for reducing the risk of safety hazards in food.

A food safety management system

A checking system for the environmental health practitioner/officer

None

Why do you need to create a flow diagram?

To show a step-by-step guide for each process

To show employees how things work

To help food inspectors understand your business

To identify where equipment is needed

None

HACCP is designed to...

Protect the customer from under weight food

Protect the consumer from poor quality food

Protect the business from extra costs

Protect the consumer from unsafe food

None

Control measures at critical control points must...

eliminate all food safety hazards

reduce hazards to acceptable levels

reduce the risk of food spoilage

reduce the need for monitoring

None

Which of these is an example of a HACCP prerequisite programme?

Washing vegetables

Approving suppliers

Buying organic food

Only using local farmers

None

The definition of a hazard is...

A small piece of flexible plastic packaging

A piece of metal in cheese

Something with the potential to cause harm

The presence of salmonella in chicken

None

How many Codex HACCP principles are there?

None

10.

Which of these would be a critical limit?

Cleaning the food preparation area every day

Washing fruit before using

Cooking to a core temperature of 70° for 2 minutes

Checking eggs aren't past their best before date

None

11.

A CCP is...

A step where control can be applied

Always the last step in every process

A step where a hazard cannot be controlled

A step where control is essential

None

12.

Monitoring systems should specify all of the following EXCEPT for...

who can authorise the restart of production

how often it should be done

how it should be carried out

who is responsible

None

13.

A HACCP system could help demonstrate that a company...

employs qualified staff in managerial positions

supplies the best quality food to its customers

meets all relevant food labelling legislation

takes precautions to prevent contamination

None

14.

What is this an example of? ; Rejecting delivery of over temperature raw materials, informing supplier and investigating the cause

Control measure

Critical limit

Monitoring

Corrective Action

Hazard

None

1 out of 14

Food Safety Management System (HACCP) Test

March 24, 2025

Click submit to ensure proper submission!

ABSOLUTE HSE CO. LTD

CONTACT INFORMATION

ABSOLUTE HSE CO. LTD

Connect with us

CONTACT INFORMATION