1.
The organization shall be able to ensure the timely withdrawal/recall of lots of end products that have been identified as potentially unsafe.
2.
Which of the following is essential for effective record keeping in FSMS?
3.
immediate and/or planned activity to ensure application of the most recent information. This definition refers to which of the following:
4.
Hazard analysis documentation also includes intended handling
5.
Which of the following is a key component of effective risk management?
6.
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)
7.
Critical limits at CCPs shall be measurable. Conformance with critical limits shall ensure that the acceptable level is not exceeded.
8.
Withdrawn products shall always destroyed and shall not be reprocessed or used for some other intended purpose
9.
Which of the following is essential for effective hazard control in FSMS?
10.
Which of the following is essential for effective emergency communication?
11.
overall intentions and direction of an organization related to food safety as formally expressed by top management. This definition refers to which of the following:
12.
What is the role of documented information in validation?
13.
food safety obtaining evidence that the control measures managed by the HACCP plan and by the operational PRPs are capable of being effective. This definition refers to which of the following:
14.
Which of the following is a key component of risk-based thinking in continual improvement?
15.
Which of the following is NOT a benefit of a strong food safety culture?
16.
Case Study:Food products were stored and removed from storage to prevent product contamination Materials were stored off the floor and 18 inches (45 cm) away from the wall to facilitate cleaning, Inspection and pest control activities.
17.
Which of the following is a key component of supplier evaluation in FSMS?
18.
What is the purpose of establishing critical limits in HACCP?
19.
What is the purpose of internal audits in verification and validation?
20.
Case Study: Mr. Grant is appointed Food Safety Team Leader by the Top management who shall be responsible to manage Food Safety team, ensure relevant training to the team, and ensure the establishment, implementation and maintenance of FSMS. He is also responsible for reporting to the Top Management.
