Welcome to your fssc 22000
1.
Leadership commitment can be assessed through interviews with employees.
2.
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:
3.
A food safety management system is a management system for :
4.
The auditor should ignore processes that are not critical to the organization’s objectives.
5.
Is it possible to take into account non-conformity cases in additional requirements?
6.
Food Suppliers supplier approval and assurance processes are not required in FSMS.
7.
At freezing temperature, bacteria growth:
8.
Performance indicators are not necessary for the process approach.
9.
different types of Food Safety Hazards
10.
How many clauses are there in the new high-level Annex SL of ISO 22000:2018?
11.
The auditor should interview process owners to understand their roles.
12.
In case of a major recall, the company has the right not to inform media/newspaper etc.
13.
Which part covers requirements for accreditation bodies?
14.
The auditor should review documented evidence of leadership involvement.
15.
Retaining appropriate documented information as evidence of competence for food safety team is not mandatory.
16.
To carry out the hazard analysis, preliminary documented information shall be collected, maintained and updated by the food safety team.
17.
It is not necessary for top management to participate in management reviews.
18.
Interested parties can include:
19.
Food Safety Management System ISO 22000:2018 is based on Annex SL.
20.
One Example of Physical Food safety Hazard is:
21.
The cause, extent and result of a withdrawal shall be recorded and reported to top management as input to the management review.
22.
What is risk assessment in food safety?
23.
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)
24.
In Iso 22000:2018 Principle 1 in HACCP is.
25.
Traceability records shall be maintained for a defined period for system assessment to enable the handling of potentially unsafe products and in the event of product withdrawal/recall.
26.
The process approach does not require the involvement of top management.
27.
The organization should have documented procedures for each process.
28.
Who owns and governs the FSSC 22000 scheme?
29.
Which of the following is an example for Chemical Hazards?
30.
Hazard analysis documentation also includes intended handling
31.
The auditor should assess the effectiveness of each process.
32.
The auditor should verify that key processes have been identified.
33.
The process approach is only applicable to manufacturing organizations.
34.
Critical limits at CCPs shall be measurable. Conformance with critical limits shall ensure that the acceptable level is not exceeded.
35.
Processing of perishable animal and plant products (mixed products) including pizza, lasagna, sandwiches, dumplings, ready-to-eat meals, and pet food from mixed (animal and plant) products. Off-site catering kitchens, and products of industrial kitchens that are not offered for immediate consumption.
36.
Emergency preparedness and response procedures are required to be tested periodically, where practical.
37.
Which ISO standard is the foundation of FSSC 22000?
38.
The traceability system is applied to the distribution route of the end product only and does not require identify of incoming material from the immediate suppliers.
39.
The auditor should check if top management is aware of the company’s quality objectives.
40.
Food Safety Hazards can be:
41.
There should be a permanent appointed personnel or recall/withdrawal committee having the authority to initiate recall/withdrawal and personnel responsible for executing the withdrawal/recall
42.
Which part of the scheme covers requirements for organizations to be audited?
43.
All changes to food safety management system should be carried out and communicated in planned manner.
44.
While determining the context of the organization should focus should be on:
45.
Auditors can Audit their own work:
46.
The auditor should review records of process performance.
47.
Mock withdrawal or practice withdrawal is recommended to be undertaken once in 2 years to ensure withdrawal program is effective.
48.
What does PRP stand for?
49.
Which part covers requirements for certification bodies?
50.
The auditor should ignore the involvement of middle management.
51.
In Iso 22000:2018 what is meant by “operational PRP”.
52.
Leadership commitment does not impact the effectiveness of the quality management system.
53.
Pest Control program is an example of OPRP.
54.
All food safety hazards should be eliminated by applying appropriate control measures.
55.
Top management’s commitment is only necessary during the initial implementation of the quality management system.
56.
What does HACCP stand for:
57.
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.
58.
The organization should have a process for continual improvement.
59.
In the context of an Food Safety management system and ISO 22000:2018 maintain documented information refers to:
60.
How Many Principles are part of HACCP:
61.
Traceability records shall be in accordance with statutory and regulatory requirements and customer requirements and may, for example, be based on the end product lot identification.
62.
Which annex covers ICT use in audits?
63.
Observing management meetings is irrelevant to assessing leadership commitment.
64.
The Food Safety policy shall;
65.
The auditor should check if top management is aware of the company’s quality objectives.
66.
Internal audits must only be conducted once a year.
67.
The organization shall be able to ensure the timely withdrawal/recall of lots of end products that have been identified as potentially unsafe.
68.
Which annex defines audit report requirements?
69.
Why is food safety important?
70.
Withdrawal/Recall notification is required for relevant statutory and regulatory authorities and customers and not to the end consumers.
71.
Which organization benchmarks FSSC 22000 for global recognition?
72.
Top management can demonstrate leadership and commitment
73.
Why must we establish critical limits?
74.
Withdrawn products shall always destroyed and shall not be reprocessed or used for some other intended purpose.
75.
Cleaning and disinfection programs are required to be established to ensure good food safety practices.
76.
The auditor should verify that top management is involved in setting quality policies.
77.
Which annex provides certificate templates?
78.
The food safety team has to establish, maintain and update flow diagrams as documented information for the products or product categories and the processes covered by the FSMS.
79.
During the management review meeting it is not necessary for the company to discuss external audits or inspections performed.
80.
What is the official binding language of the scheme?
81.
An internal audit can be defined as:
82.
As per ISO 22000, the term ‘Withdrawal’ includes ‘Recall’, but the definition may change based on the regulation of each country. Food Recall is mandatory if the product poses food safety issues that are unsafe to consume, whereas Food withdrawal related to product issues like underweight, incorrect labelling, stale flavor but where there is no risk to food safety if consumed.
83.
Providing resources is a key indicator of leadership commitment.
84.
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
85.
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.
