1.
Auditors who work for a third-party audit firm are assumed to be competent and do not need to maintain their competence
2.
All changes to food safety management system should be carried out and communicated in planned manner.
3.
The closing meeting should include a discussion of:
4.
Processing of ambient stable products. Production of food products from any source that is stored and sold at ambient temperature, including canned foods, biscuits, bread, snacks, oil, drinking water, beverages, pasta, flour, sugar, food-grade salt, and ambient stable pet food.
5.
CI: Processing of perishable animal products. Processing and packaging of animal products including fish, seafood, meat, poultry, eggs, dairy requiring chilled or frozen temperature control and processing of pet food from animal products only.
6.
The auditor must always conduct the audit on-site
7.
The establishment of an audit programme should involve consideration of:
8.
The audit programme should be reviewed to identify opportunities for improvement
9.
The principle of due professional care means auditors should always seek to find as many nonconformities as possible
10.
An auditor's competence should be evaluated against:
11.
During the audit, the audit team should gather evidence through:
12.
The principle of integrity requires auditors to be honest and responsible in their work.
13.
The audit programme manager is responsible for the approval of the final audit report.
14.
Which of the following is an example for Chemical Hazards?
15.
A food safety management system is a management system for :
16.
Interested parties can include:
17.
Which annex covers ICT use in audits?
18.
The principles of auditing are only applicable to auditors who work for third-party firms.
19.
The audit report should contain only nonconformities
20.
The opening meeting is optional for internal audits
21.
The methods for evaluating an auditor's competence include:
22.
The competence of an auditor is evaluated to ensure they can:
23.
The monitoring of the audit programme should include:
24.
The audit programme should be designed to focus only on a specific department, like sales or marketing
25.
During the opening meeting, the audit team leader should:
26.
The competence of an audit team as a whole should be sufficient to achieve:
27.
Who owns and governs the FSSC 22000 scheme?
28.
The auditor should verify that key processes have been identified.
29.
While determining the context of the organization should focus should be on:
30.
The evaluation of an auditor's competence should include an assessment of:
31.
The Food Safety policy shall;
32.
The competence of an audit team is determined by the competence of the lead auditor alone
33.
The auditor should interview process owners to understand their roles.
34.
Which organization benchmarks FSSC 22000 for global recognition?
35.
An auditor must be completely independent from the process they are auditing to be objective.
36.
The audit report must include:
37.
The principle of confidentiality requires auditors to:
38.
Observing management meetings is irrelevant to assessing leadership commitment.
39.
The overall responsibility for managing an audit programme rests with top management
40.
Which ISO standard is the foundation of FSSC 22000?
41.
How many clauses are there in the new high-level Annex SL of ISO 22000:2018?
42.
Emergency preparedness and response procedures are required to be tested periodically, where practical.
43.
The organization should have a process for continual improvement.
44.
An auditor must be completely independent from the process they are auditing to be objective.
45.
What is the official binding language of the scheme?
46.
It is not necessary for top management to participate in management reviews.
47.
The evaluation of an auditor's competence should be based on:
48.
A key part of the risk-based approach is focusing on:
49.
An auditor's knowledge and skills can be gained through: Work experience and participation in audits.
50.
Withdrawn products shall always destroyed and shall not be reprocessed or used for some other intended purpose.
51.
The auditor should verify that top management is involved in setting quality policies.
52.
Critical limits at CCPs shall be measurable. Conformance with critical limits shall ensure that the acceptable level is not exceeded.
53.
The principle of fair presentation requires auditors to report:
54.
Retaining appropriate documented information as evidence of competence for food safety team is not mandatory.
55.
The audit programme manager should review the programme to ensure:
56.
A risk-based approach requires the auditor to identify every single risk in the organization
57.
Step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level is called:
58.
When establishing the programme, the audit programme manager should consider:
59.
During the audit, the team must communicate with the auditee to:
60.
Auditors can Audit their own work:
61.
The lead auditor should possess additional skills, such as the ability to:
62.
The principle of fair presentation means audit reports must be:
63.
The audit team leader is primarily responsible for:
64.
The audit programme manager is responsible for defining the audit programme's scope
65.
CII: Processing and packaging of perishable plant-based products including fruits and fresh juices, vegetables, grains, nuts, and pulses, frozen water-based products (e.g., ice), plantbased meat and dairy substitutes and the processing of pet food from p
66.
The implementation of the audit programme includes assigning responsibilities to the audit team.
67.
Withdrawal/Recall notification is required for relevant statutory and regulatory authorities and customers and not to the end consumers.
68.
The principle of integrity means auditors must always agree with the auditee
69.
To adhere to the principle of due professional care, an auditor must be:
70.
An auditor's competence should be evaluated to ensure they have the ability to:
71.
Internal audits must only be conducted once a year.
72.
Which part of the scheme covers requirements for organizations to be audited?
73.
In case of a major recall, the company has the right not to inform media/newspaper etc.
74.
The auditor should assess the effectiveness of each process.
75.
What is risk assessment in food safety?
76.
Leadership commitment can be assessed through interviews with employees.
77.
Characteristics of raw materials, ingredients and product contact materials includes source (e.g., animal, mineral or vegetable) and place of origin (provenance e.g., animal origin, plant origin)
78.
An auditor's competence needs to be maintained and improved over time to stay current
79.
The closing meeting is where the audit team leader:
80.
The skills required for an auditor include being able to communicate effectively and listen well
81.
Cleaning and disinfection programs are required to be established to ensure good food safety practices.
82.
When establishing the audit programme, the audit programme manager must consider the risks and opportunities associated with:
83.
If a nonconformity is found, the audit team must investigate its root cause
84.
Which principle ensures that information acquired during the audit is protected from unauthorized use?
85.
The audit team should always report their findings to the highest level of management within the organization
86.
Leadership commitment does not impact the effectiveness of the quality management system.
87.
Hazard analysis documentation also includes intended handling
88.
The audit team must always follow the audit plan exactly as written, without any changes
89.
Top management can demonstrate leadership and commitment
90.
different types of Food Safety Hazards
91.
Top management’s commitment is only necessary during the initial implementation of the quality management system.
92.
Which annex provides certificate templates?
93.
The auditor should ignore the involvement of middle management.
94.
The organization should have documented procedures for each process.
95.
Auditors should possess personal attributes like being ethical, open-minded, and culturally sensitive
96.
Which part covers requirements for accreditation bodies?
97.
The principle of confidentiality applies to all information gathered during the audit, including non-sensitive information.
98.
The audit programme manager should monitor the programme to ensure:
99.
Pest Control program is an example of OPRP.
100.
Which annex defines audit report requirements?
