Preview Questions Food Safety Specialist | Role Specific Skill

Question 1: Which food safety risk is most commonly associated with improper storage of seafood?

Which action should you take?

Choose only one option

Viral contamination

Physical contamination

Bacterial contamination

Chemical contamination

Question 2: What is the recommended pH range for safely processing canned food?

Which action should you take?

Choose only one option

6.5 - 7.5

8.0 - 9.0

3.0 - 4.6

5.0 - 6.0

Question 3: In HACCP, which of the following is a required corrective action when a critical limit is exceeded?

Which action should you take?

Choose only one option

Rework the product

Increase monitoring frequency

Record the deviation

Correct the cause and prevent recurrence

Question 4: Which of the following would not be considered a risk in the context of food safety risk management?

Which action should you take?

Choose only one option

Exposure to extreme temperatures during transportation

Financial loss due to failed safety audits

Cross-contamination between raw and cooked food

Employee turnover in the food processing plant

Question 5: Food Code, which of the following is a requirement for food safety management?

Which action should you take?

Choose only one option

Keeping records of food temperatures and handling practices

Avoiding all genetically modified organisms in food

Using only organic ingredients in food preparation

Establishing a food waste reduction policy

Question 6: Which of the following is NOT considered a risk in the food safety risk management process?

Which action should you take?

Choose only one option

Contamination from foreign objects during processing

Consumer behavior trends in product preference

Employee turnover in food production roles

Exposure to hazardous chemicals during storage