Preview Questions Food Safety Specialist | Role Specific Skill

Question 1: What is the main function of a critical control point (CCP) in a food safety management system?

Which action should you take?

Choose only one option

To track inventory levels

To prevent or eliminate food safety hazards

To monitor customer feedback

To ensure food quality

Question 2: In the context of regulatory compliance, what is the role of Hazard Analysis and Critical Control Points (HACCP) principles?

Which action should you take?

Choose only one option

To track food products through the supply chain

To establish food safety management systems

To ensure products are labeled correctly

To track food spoilage rates

Question 3: Which of the following is an example of a regulatory compliance document required for food imports into the U.S.?

Which action should you take?

Choose only one option

Certificate of Inspection from local governments

USDA organic certification

FDA registration for food facilities

International Health Regulations (IHR) certificate

Question 4: What does a deviation from a critical limit in HACCP require?

Which action should you take?

Choose only one option

A detailed root cause analysis

Reported to the quality assurance manager only

Immediate corrective actions to be taken

Adjustment to the production schedule

Question 5: Which of the following is an example of a monitoring procedure in HACCP?

Which action should you take?

Choose only one option

Temperature checks during cooking

Establishing corrective actions

Conducting microbial testing post-production

Conducting hazard analysis

Question 6: Which of the following is the best method for testing the sensory characteristics of food products in quality control?

Which action should you take?

Choose only one option

Shelf life testing

Organoleptic testing (taste, smell, texture)

Moisture content testing

Chemical residue testing