Food safety management systems MCQs December 27, 2025August 2, 2024 by u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the primary purpose of a Food Safety Management System (FSMS)? (A) To increase food production (B) To reduce food costs (C) To ensure food safety and quality (D) To promote food marketing 2. Which of the following is a key component of a Food Safety Management System? (A) Product marketing (B) Employee training (C) Supply chain management (D) Customer feedback 3. Which system is commonly used to identify and control hazards in food production? (A) Hazard Analysis and Critical Control Points (HACCP) (B) Total Quality Management (TQM) (C) Good Manufacturing Practices (GMP) (D) Hazard Communication Program (HCP) 4. What does HACCP stand for? (A) Hazard Analysis and Control Processes (B) Hazard Assessment and Critical Control Procedures (C) Health and Critical Control Points (D) Hazard Analysis and Critical Control Points 5. What is a critical control point (CCP) in HACCP? (A) A point where quality is assessed (B) A stage where the product is stored (C) A point where the product is packaged (D) A step in the process where control can be applied to prevent or eliminate a food safety hazard 6. Which standard is often used to certify food safety management systems? (A) ISO 9001 (B) ISO 14001 (C) ISO 22000 (D) ISO 50001 7. What is the purpose of Good Manufacturing Practices (GMP)? (A) To regulate food prices (B) To manage food marketing strategies (C) To ensure the consistent production of safe and high-quality food (D) To enhance food flavor 8. Which principle involves the establishment of critical limits for each CCP in HACCP? (A) Hazard Analysis (B) Monitoring (C) Critical Control Points (D) Verification 9. What is the primary focus of ISO 22000? (A) Environmental management (B) Food safety management (C) Quality management (D) Energy management 10. Which step in the HACCP process involves identifying potential hazards and assessing their risks? (A) Verification (B) Critical Control Points (C) Monitoring (D) Hazard Analysis 11. What is the role of monitoring in a food safety management system? (A) To identify new hazards (B) To train employees (C) To design new food safety policies (D) To ensure that critical limits at CCPs are consistently met 12. What does the term âverificationâ refer to in the context of HACCP? (A) Checking that CCPs are being monitored (B) Identifying new hazards (C) Confirming that the system is working as intended (D) Establishing new critical limits 13. Which standard focuses on the safe handling, preparation, and storage of food? (A) ISO 9001 (B) ISO 14001 (C) ISO 22000 (D) ISO 45001 14. What is a prerequisite program in food safety management systems? (A) A basic condition and activities necessary for the production of safe food (B) A system for assessing customer feedback (C) A training program for employees (D) A marketing strategy for food products 15. What does the acronym FSMA stand for? (A) Food Safety Management Act (B) Food Safety Modernization Act (C) Food Standards and Monitoring Act (D) Food Safety and Manufacturing Act 16. Which regulatory body oversees the implementation of FSMA in the United States? (A) USDA (B) CDC (C) EPA (D) FDA 17. What is the primary goal of the Food Safety Modernization Act (FSMA)? (A) To focus on preventing foodborne illnesses rather than responding to them (B) To regulate food imports (C) To enhance food marketing (D) To standardize food packaging 18. In the context of food safety management systems, what is an âallergen control planâ? (A) A plan for preventing cross-contact and managing allergens in food products (B) A plan for controlling food production processes (C) A strategy for marketing allergen-free foods (D) A program for training employees on allergen management 19. Which principle of HACCP involves developing procedures to monitor CCPs? (A) Verification (B) Corrective Actions (C) Monitoring (D) Hazard Analysis 20. What does the term âcorrective actionâ refer to in a food safety management system? (A) Developing new food safety policies (B) Conducting routine inspections (C) Addressing and correcting deviations from critical limits at CCPs (D) Training new employees 21. Which of the following is NOT a common element of a Food Safety Management System? (A) Product marketing (B) Hazard analysis (C) Document control (D) Corrective actions 22. What is the primary focus of ISO 9001? (A) Environmental management (B) Occupational health and safety (C) Food safety management (D) Quality management 23. Which of the following documents is essential for a HACCP plan? (A) Business continuity plan (B) Employee handbook (C) Process flow diagram (D) Marketing strategy 24. What role does staff training play in food safety management systems? (A) To improve employee productivity (B) To reduce food costs (C) To ensure employees are knowledgeable about food safety practices and procedures (D) To enhance food flavor 25. What is the purpose of an internal audit in a food safety management system? (A) To evaluate the effectiveness of the food safety management system (B) To assess employee performance (C) To develop new marketing strategies (D) To set food production goals 26. Which principle of HACCP involves developing a plan for handling deviations from critical limits? (A) Monitoring (B) Corrective Actions (C) Verification (D) Hazard Analysis 27. Which organization publishes the international standard for food safety management systems? (A) Codex Alimentarius (B) ISO (C) FDA (D) USDA 28. What does the acronym GMP stand for? (A) Good Manufacturing Practices (B) General Management Practices (C) Global Management Procedures (D) Government Monitoring Procedures 29. What is the main purpose of the Hazard Communication Program (HCP)? (A) To ensure employees are informed about chemical hazards (B) To manage food production processes (C) To develop food safety policies (D) To oversee international food trade 30. Which of the following is a benefit of implementing a Food Safety Management System? (A) Reduced food quality (B) Increased risk of foodborne illnesses (C) Enhanced consumer confidence and safety (D) Increased food production costs 31. What does âtraceabilityâ refer to in a food safety management system? (A) The method of managing food costs (B) The process of inspecting food quality (C) The ability to monitor employee performance (D) The ability to track and trace the origin and movement of food products through the supply chain 32. Which of the following is an example of a food safety hazard? (A) Packaging materials (B) Allergens (C) Food labels (D) Marketing strategies 33. What is the purpose of a food safety policy? (A) To set organizational goals for food production (B) To develop new food recipes (C) To market food products (D) To outline the principles and guidelines for ensuring food safety 34. Which component of a Food Safety Management System involves reviewing and updating procedures to ensure they are effective? (A) Verification (B) Monitoring (C) Hazard Analysis (D) Corrective Actions 35. What is the purpose of a corrective action plan? (A) To improve food marketing (B) To address and resolve deviations from food safety standards (C) To train employees (D) To increase food production 36. Which of the following is NOT a part of the HACCP principles? (A) Conduct a hazard analysis (B) Establish critical control points (C) Implement monitoring procedures (D) Develop a marketing strategy 37. Which type of hazard is associated with physical contaminants in food? (A) Biological (B) Physical (C) Chemical (D) Allergen 38. What is the purpose of a food safety management systemâs documentation? (A) To track financial performance (B) To design food packaging (C) To manage employee schedules (D) To provide evidence of compliance and effectiveness of the system 39. Which document outlines the procedures for handling food safety incidents? (A) Food Safety Policy (B) Incident Management Plan (C) Corrective Action Plan (D) Training Manual 40. What does the term âfood safety cultureâ refer to? (A) The traditions and practices related to food production (B) The collective attitude and practices of an organization regarding food safety (C) The marketing strategies for food products (D) The regulatory requirements for food safety 41. Which of the following is a common method used to monitor critical control points? (A) Visual inspection (B) Sensory evaluation (C) Financial analysis (D) Temperature measurement 42. What is the purpose of a hazard analysis in a food safety management system? (A) To design food packaging (B) To improve food production efficiency (C) To enhance marketing strategies (D) To identify potential hazards and assess their risks 43. What does the term âfood safety auditâ refer to? (A) An examination of financial records (B) An evaluation of the effectiveness of food safety practices and procedures (C) A review of food marketing strategies (D) An assessment of employee performance 44. Which of the following is an example of a prerequisite program? (A) HACCP plan (B) Hazard analysis (C) Corrective action plan (D) Employee training 45. What is the role of a food safety manager? (A) To oversee food production processes (B) To develop marketing strategies (C) To design food packaging (D) To ensure compliance with food safety regulations and standards 46. Which document outlines the requirements for maintaining and improving a food safety management system? (A) Management Review Report (B) Quality Manual (C) HACCP Plan (D) Food Safety Policy 47. What does the acronym GFSI stand for? (A) General Food Safety Initiative (B) General Food Safety Index (C) Global Food Safety Inspection (D) Global Food Safety Initiative 48. Which principle of HACCP involves establishing monitoring procedures? (A) Hazard Analysis (B) Monitoring (C) Critical Control Points (D) Verification 49. What is the focus of ISO 45001? (A) Food safety management (B) Occupational health and safety (C) Environmental management (D) Quality management 50. Which of the following is NOT a component of the HACCP system? (A) Conduct hazard analysis (B) Establish critical control points (C) Monitor critical control points (D) Develop marketing strategies