Food Safety Systems practice test: free Food Handler Certificate questions

Sample Practice Questions for Food Safety Systems

1. Question 1Ref: FDA Food Code 2022 — §2-101.11 / ServSafe HACCP

   Which HACCP principle involves identifying all food safety hazards at each step in the food process?

   APrinciple 1: Conduct a Hazard AnalysisBPrinciple 2: Determine Critical Control PointsCPrinciple 3: Establish Critical LimitsDPrinciple 4: Establish Monitoring Procedures
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   Correct Answer
   A. Principle 1: Conduct a Hazard Analysis

   The keyed answer is "Principle 1: Conduct a Hazard Analysis". HACCP Principle 1 is conducting a hazard analysis. This identifies biological, chemical, and physical hazards reasonably likely to occur at each step. Examples include Salmonella in raw chicken or metal shards from equipment.

2. Question 2Ref: FDA Food Code 2022 — §2-101.11 / ServSafe HACCP

   What is a Critical Control Point (CCP) in a HACCP plan?

   AA point where control can prevent, eliminate, or reduce a hazard to an acceptable levelBAny step where food is storedCThe final cooking step for every food itemDA location where employees wash their hands
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   Correct Answer
   A. A point where control can prevent, eliminate, or reduce a hazard to an acceptable level

   The keyed answer is "A point where control can prevent, eliminate, or reduce a hazard to an acceptable level". A CCP is a specific step where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Examples include cooking poultry to 165°F or cooling food within required time limits.

3. Question 3Ref: FDA Food Code 2022 — §2-101.11 / ServSafe HACCP

   Which HACCP principle requires taking specific steps when monitoring shows a critical limit has not been met?

   APrinciple 5: Establish Corrective ActionsBPrinciple 2: Determine Critical Control PointsCPrinciple 6: Establish Verification ProceduresDPrinciple 7: Establish Record-Keeping
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   Correct Answer
   A. Principle 5: Establish Corrective Actions

   The keyed answer is "Principle 5: Establish Corrective Actions". Principle 5 requires establishing corrective actions. When a critical limit is not met, corrective actions include identifying the problem, correcting it, and discarding or reprocessing affected food. Documentation of the action is also required.

4. Question 4Ref: FDA Food Code 2022 — §2-101.11 / ServSafe HACCP

   What is the purpose of HACCP Principle 6: Verification Procedures?

   ATo identify new hazards in the food supplyBTo determine minimum cooking temperaturesCTo ensure the HACCP system is working correctly through calibrating thermometers and reviewing recordsDTo train employees on food safety
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   Correct Answer
   C. To ensure the HACCP system is working correctly through calibrating thermometers and reviewing records

   The keyed answer is "To ensure the HACCP system is working correctly through calibrating thermometers and reviewing re...". Verification ensures the HACCP plan is working as intended. Activities include calibrating monitoring instruments, reviewing records and corrective actions, testing food, and validating the HACCP plan annually.