Preview Questions Food Safety Specialist | Role Specific Skill

Question 1: Which of the following is an example of a critical control point (CCP) in a food processing plant?

Which action should you take?

Choose only one option

Training workers

Employee handwashing

Storing food at the proper temperature

Raw material inspection

Question 2: What is the most common food safety concern in the processing of dairy products?

Which action should you take?

Choose only one option

The risk of contamination by E. coli

The risk of contamination by Salmonella

The risk of contamination by Clostridium botulinum

The risk of contamination by Listeria monocytogenes

Question 3: What does the term "Critical Control Point (CCP)" refer to in a HACCP plan?

Which action should you take?

Choose only one option

A point where a hazard can be controlled or eliminated

A point where the product is packaged and labeled

A point where the food is stored at a specific temperature

A point where a product's final quality is evaluated

Question 4: What does the "traceability" requirement under the FSMA entail for food producers?

Which action should you take?

Choose only one option

The identification of suppliers for food ingredients

The ability to trace food products from farm to table

The ability to provide records of food safety training

The documentation of all food safety audits

Question 5: 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 6: Which of the following is a type of hazard that HACCP addresses?

Which action should you take?

Choose only one option

Employee safety hazards

Financial hazards

Supply chain disruptions

Biological, chemical, and physical hazards