Preview Questions Food Safety Specialist | Role Specific Skill

Question 1: Under the Global Food Safety Initiative (GFSI), what is the minimum requirement for supplier audits in food production?

Which action should you take?

Choose only one option

The supplier must be audited bi-annually

The supplier must be audited every 5 years

The supplier must be audited annually

No auditing requirement is necessary

Question 2: Which of the following best describes "risk tolerance" in a food safety context?

Which action should you take?

Choose only one option

The level of risk the company is willing to accept without taking further action

The degree of hazard identified

The safety limits for risk factors

The frequency of risk assessments

Question 3: When conducting a hazard analysis, which of the following is most important to consider?

Which action should you take?

Choose only one option

The likelihood and severity of the hazard

The shelf life of the product

The profitability of the product

The cost of packaging materials

Question 4: What is the role of the Food Safety Modernization Act (FSMA) in regulatory compliance for food producers?

Which action should you take?

Choose only one option

It enforces standards for food packaging and labeling

It mandates a ban on all processed foods

It regulates the pricing of food in domestic and international markets

It emphasizes the prevention of food safety hazards rather than reacting to them

Question 5: Which of the following is the most effective method to prevent chemical contamination in food processing?

Which action should you take?

Choose only one option

Storing chemicals away from food products

Using non-toxic cleaning agents

All of the above

Proper labeling of chemicals

Question 6: What is the primary objective of conducting a root cause analysis in food quality control?

Which action should you take?

Choose only one option

To identify the source of defects or contamination in the food production process

To standardize food packaging processes

To determine the shelf life of a product

To measure the effectiveness of food safety protocols