Preview Questions Food Safety Specialist | Role Specific Skill

Question 1: What should be done if a food safety risk is deemed unacceptable after a risk assessment?

Which action should you take?

Choose only one option

Decrease production levels to avoid the risk

Ignore the risk if it is unlikely to occur

Implement control measures and reassess risks

Increase the risk tolerance levels

Question 2: Food and Drug Administration (FDA) require under the Food Labeling Modernization Act for imported food products?

Which action should you take?

Choose only one option

Imported foods must be labeled with country of origin

Imported foods must be verified by a third-party auditor

Imported foods must be inspected by FDA at the port of entry

Imported foods must meet U.S. food safety standards

Question 3: According to HACCP, what action should be taken if monitoring shows that a critical limit has not been met?

Which action should you take?

Choose only one option

Notify the consumer

Extend the monitoring period

Perform corrective actions and evaluate the root cause

Ignore the issue if the deviation is minor

Question 4: Which foodborne pathogen is most commonly associated with poultry and how can it be controlled?

Which action should you take?

Choose only one option

Listeria monocytogenes; through refrigeration and pasteurization

Salmonella; through proper cooking and sanitation

Norovirus; by preventing cross-contamination with seafood

E. coli; by using anti-bacterial coatings

Question 5: What is the proper procedure for verifying that food safety protocols are followed in a food production facility?

Which action should you take?

Choose only one option

Checking only during equipment repairs

Regular internal and external audits and inspections

Conducting annual product testing

Relying solely on employee self-reporting

Question 6: Which of the following is an example of a chemical hazard that may be addressed in a HACCP plan?

Which action should you take?

Choose only one option

Salmonella contamination

Cross-contamination of raw and cooked foods

Inadequate refrigeration leading to spoilage

Pesticide residue in fruits