Preview Questions Food Safety Specialist | Role Specific Skill

Question 1: In risk management, what does "mitigation" refer to?

Which action should you take?

Choose only one option

Ignoring potential risks in the food production process

Creating a new marketing strategy for affected products

Allowing risks to escalate without intervention

Taking actions to reduce or eliminate the impact of identified risks

Question 2: What is a key benefit of implementing a HACCP-based food safety system in an agricultural processing plant?

Which action should you take?

Choose only one option

It increases the shelf life of food products

It provides a structured approach to identifying and controlling food safety hazards

It reduces the need for regular employee training

It eliminates the need for further food safety audits

Question 3: What is the role of flow diagrams in the HACCP process?

Which action should you take?

Choose only one option

To track food ingredient costs

To map the steps in the food production process and identify where hazards may occur

To create a timeline of food production

To identify marketing strategies

Question 4: Which of the following is the main purpose of the Food and Drug Administration's (FDA) Food Code?

Which action should you take?

Choose only one option

To regulate food pricing in the U.S.

To provide guidelines for the safe preparation, handling, and serving of food

To mandate packaging requirements for imported food

To outline the requirements for food labeling

Question 5: What is the maximum allowable concentration of aflatoxins in food products, according to regulatory standards in the U.S.?

Which action should you take?

Choose only one option

10 micrograms per kilogram

20 micrograms per kilogram

5 micrograms per kilogram

50 micrograms per kilogram

Question 6: What is the most common cause of foodborne illness outbreaks in food production and handling?

Which action should you take?

Choose only one option

Excessive refrigeration of food items

Failure to label ingredients correctly

Improper handling of food at critical control points

Use of outdated equipment in food processing