Welcome to your fssc 22000
1.
The Food Safety policy shall;
2.
Top management can demonstrate leadership and commitment
3.
The auditor should check if top management is aware of the company’s quality objectives.
4.
Mock withdrawal or practice withdrawal is recommended to be undertaken once in 2 years to ensure withdrawal program is effective.
5.
Leadership commitment can be assessed through interviews with employees.
6.
Critical limits at CCPs shall be measurable. Conformance with critical limits shall ensure that the acceptable level is not exceeded.
7.
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.
8.
Emergency preparedness and response procedures are required to be tested periodically, where practical.
9.
The process approach does not require the involvement of top management.
10.
The organization shall be able to ensure the timely withdrawal/recall of lots of end products that have been identified as potentially unsafe.
11.
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
12.
Auditors can Audit their own work:
13.
Providing resources is a key indicator of leadership commitment.
14.
Internal audits must only be conducted once a year.
15.
Observing management meetings is irrelevant to assessing leadership commitment.
16.
While determining the context of the organization should focus should be on:
17.
Leadership commitment does not impact the effectiveness of the quality management system.
18.
One Example of Physical Food safety Hazard is:
19.
All changes to food safety management system should be carried out and communicated in planned manner.
20.
Hazard analysis documentation also includes intended handling
21.
The cause, extent and result of a withdrawal shall be recorded and reported to top management as input to the management review.
22.
Which part of the scheme covers requirements for organizations to be audited?
23.
The process approach is only applicable to manufacturing organizations.
24.
What is the official binding language of the scheme?
25.
In case of a major recall, the company has the right not to inform media/newspaper etc.
26.
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.
27.
The auditor should interview process owners to understand their roles.
28.
Withdrawn products shall always destroyed and shall not be reprocessed or used for some other intended purpose.
29.
Withdrawal/Recall notification is required for relevant statutory and regulatory authorities and customers and not to the end consumers.
30.
different types of Food Safety Hazards
31.
Which organization benchmarks FSSC 22000 for global recognition?
32.
In Iso 22000:2018 Principle 1 in HACCP is.
33.
To carry out the hazard analysis, preliminary documented information shall be collected, maintained and updated by the food safety team.
34.
The auditor should check if top management is aware of the company’s quality objectives.
35.
All food safety hazards should be eliminated by applying appropriate control measures.
36.
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.
37.
How Many Principles are part of HACCP:
38.
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.
39.
A food safety management system is a management system for :
40.
Retaining appropriate documented information as evidence of competence for food safety team is not mandatory.
41.
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
42.
Is it possible to take into account non-conformity cases in additional requirements?
43.
Food Suppliers supplier approval and assurance processes are not required in FSMS.
44.
Performance indicators are not necessary for the process approach.
45.
The auditor should review records of process performance.
46.
The auditor should ignore the involvement of middle management.
47.
The auditor should verify that key processes have been identified.
48.
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.
49.
Which annex covers ICT use in audits?
50.
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.
51.
Interested parties can include:
52.
Which of the following is an example for Chemical Hazards?
53.
An internal audit can be defined as:
54.
Cleaning and disinfection programs are required to be established to ensure good food safety practices.
55.
It is not necessary for top management to participate in management reviews.
56.
The organization should have a process for continual improvement.
57.
Which ISO standard is the foundation of FSSC 22000?
58.
During the management review meeting it is not necessary for the company to discuss external audits or inspections performed.
59.
Which annex provides certificate templates?
60.
What does HACCP stand for:
61.
Food Safety Management System ISO 22000:2018 is based on Annex SL.
62.
Which part covers requirements for accreditation bodies?
63.
In Iso 22000:2018 what is meant by “operational PRP”.
64.
How many clauses are there in the new high-level Annex SL of ISO 22000:2018?
65.
What is risk assessment in food safety?
66.
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:
67.
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)
68.
In the context of an Food Safety management system and ISO 22000:2018 maintain documented information refers to:
69.
The auditor should assess the effectiveness of each process.
70.
The organization should have documented procedures for each process.
71.
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.
72.
What does PRP stand for?
73.
At freezing temperature, bacteria growth:
74.
Pest Control program is an example of OPRP.
75.
The auditor should review documented evidence of leadership involvement.
76.
Top management’s commitment is only necessary during the initial implementation of the quality management system.
77.
The auditor should ignore processes that are not critical to the organization’s objectives.
78.
Which annex defines audit report requirements?
79.
Which part covers requirements for certification bodies?
80.
Who owns and governs the FSSC 22000 scheme?
81.
Why must we establish critical limits?
82.
The auditor should verify that top management is involved in setting quality policies.
83.
Why is food safety important?
84.
Food Safety Hazards can be:
85.
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.
