Preview Questions Food Safety Specialist | Role Specific Skill

Question 1: What is the first step in a HACCP plan?

Which action should you take?

Choose only one option

Identify critical control points

Establish monitoring procedures

Conduct hazard analysis

Develop a verification process

Question 2: FDA regulations, what must be included in the HACCP plan for a food manufacturing facility?

Which action should you take?

Choose only one option

Identification of hazards and control measures at each critical point

Marketing strategies for each product line

Employee training schedules and protocols

An ingredient sourcing policy

Question 3: In HACCP, what is the role of the "critical control" concept?

Which action should you take?

Choose only one option

It enhances the flavor of the final product

It ensures that critical steps in the process are monitored and controlled to prevent hazards

It reduces the cost of food safety programs

It optimizes production line efficiency

Question 4: When conducting a hazard analysis, which of the following is most important to consider?

Which action should you take?

Choose only one option

The likelihood and severity of the hazard

The shelf life of the product

The profitability of the product

The cost of packaging materials

Question 5: What is a prerequisite program (PRP) in the context of HACCP?

Which action should you take?

Choose only one option

A marketing strategy for new food products

A program designed to provide a foundation for HACCP systems

A financial audit for the food safety department

A customer satisfaction program

Question 6: Which international organization is responsible for establishing Codex Alimentarius, which sets global food safety standards?

Which action should you take?

Choose only one option

International Organization for Standardization (ISO)

European Food Safety Authority (EFSA)

World Health Organization (WHO)

United Nations Food and Agriculture Organization (FAO)