1.
The methods for evaluating an auditor's competence include:
2.
The audit team should always report their findings to the highest level of management within the organization
3.
Which part covers requirements for certification bodies?
4.
The competence of an auditor is evaluated to ensure they can:
5.
The principle of integrity means auditors must always agree with the auditee
6.
Which of the following is an example for Chemical Hazards?
7.
The audit programme manager's responsibilities include:
8.
The audit report should contain only nonconformities
9.
Leadership commitment does not impact the effectiveness of the quality management system.
10.
It is not necessary for top management to participate in management reviews.
11.
All changes to food safety management system should be carried out and communicated in planned manner.
12.
An auditor's competence needs to be maintained and improved over time to stay current
13.
The audit programme must include the criteria for selecting auditors.
14.
The principles of auditing are only applicable to auditors who work for third-party firms.
15.
The principle of fair presentation means audit reports must be:
16.
Providing resources is a key indicator of leadership commitment.
17.
The audit programme manager should review the programme to ensure:
18.
The maintenance of an auditor's competence can be demonstrated through participating in audits, even without formal training
19.
In Iso 22000:2018 Principle 1 in HACCP is.
20.
Which part covers requirements for accreditation bodies?
21.
A food safety management system is a management system for :
22.
Auditors should possess personal attributes like being ethical, open-minded, and culturally sensitive
23.
Emergency preparedness and response procedures are required to be tested periodically, where practical.
24.
Interested parties can include:
25.
The lead auditor is responsible for deciding when the audit activities are completed
26.
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.
27.
The audit programme manager is responsible for ensuring that all audit activities are documented
28.
The audit programme manager is responsible for defining the audit programme's scope
29.
Withdrawn products shall always destroyed and shall not be reprocessed or used for some other intended purpose.
30.
Retaining appropriate documented information as evidence of competence for food safety team is not mandatory.
31.
An auditor must be completely independent from the process they are auditing to be objective.
32.
The competence of a technical expert who assists an audit team is the responsibility of the audit programme manager
33.
The auditor should check if top management is aware of the company’s quality objectives.
34.
An auditor's knowledge and skills can be gained through: Work experience and participation in audits.
35.
Audit evidence must be verifiable to be considered valid
36.
The principle of confidentiality requires auditors to:
37.
The process approach is only applicable to manufacturing organizations.
38.
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:
39.
The principle of integrity requires auditors to be honest and responsible in their work.
40.
The auditor should assess the effectiveness of each process.
41.
The closing meeting is where the audit team leader:
42.
The principle of evidence-based approach is directly linked to the concept of:
43.
The audit programme should be reviewed to identify opportunities for improvement
44.
An auditor's competence should be evaluated against:
45.
Which annex defines audit report requirements?
46.
The principle of independence can be compromised if an auditor has a personal relationship with the person being interviewed
47.
The audit programme manager should monitor the programme to ensure:
48.
Food Safety Hazards can be:
49.
The organization should have a process for continual improvement.
50.
The audit programme should be designed to focus only on a specific department, like sales or marketing
51.
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.
52.
One Example of Physical Food safety Hazard is:
53.
Which principle is primarily concerned with an auditor's professional conduct and judgment?
54.
The lead auditor should possess additional skills, such as the ability to:
55.
The evaluation of an auditor's competence should include an assessment of:
56.
In the context of an Food Safety management system and ISO 22000:2018 maintain documented information refers to:
57.
The skills required for an auditor include being able to communicate effectively and listen well
58.
The auditor should ignore processes that are not critical to the organization’s objectives.
59.
Auditors should keep a record of the audit evidence to ensure the principle of fair presentation is upheld
60.
The overall responsibility for managing an audit programme rests with top management
61.
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.
62.
Which of the following is a step in preparing for an audit?
63.
Critical limits at CCPs shall be measurable. Conformance with critical limits shall ensure that the acceptable level is not exceeded.
64.
To adhere to the principle of due professional care, an auditor must be:
65.
The principle of fair presentation requires auditors to report:
66.
How many clauses are there in the new high-level Annex SL of ISO 22000:2018?
67.
Hazard analysis documentation also includes intended handling
68.
Which part of the scheme covers requirements for organizations to be audited?
69.
An audit finding is the result of evaluating collected audit evidence against the:
70.
During the audit, the team must communicate with the auditee to:
71.
The principle of due professional care means auditors should always seek to find as many nonconformities as possible
72.
Top management’s commitment is only necessary during the initial implementation of the quality management system.
73.
Food Suppliers supplier approval and assurance processes are not required in FSMS.
74.
Which ISO standard is the foundation of FSSC 22000?
75.
While determining the context of the organization should focus should be on:
76.
The auditor should interview process owners to understand their roles.
77.
An audit programme must be documented to include the methods used to manage it
78.
Why is food safety important?
79.
Performance indicators are not necessary for the process approach.
80.
During the audit, the audit team should gather evidence through:
81.
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.
82.
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
83.
During the management review meeting it is not necessary for the company to discuss external audits or inspections performed.
84.
A key part of maintaining competence is an auditor's ongoing professional development
85.
Which annex provides certificate templates?
86.
The audit programme should be updated to address risks and opportunities identified during its implementation.
87.
The closing meeting should include a discussion of:
88.
Internal audits must only be conducted once a year.
89.
The implementation of the audit programme includes assigning responsibilities to the audit team.
90.
The criteria for competence should be established by the audit programme manager
91.
The competence of an auditor is based on their personal attributes and experience, but not their formal education
92.
The auditor should verify that top management is involved in setting quality policies.
93.
Mock withdrawal or practice withdrawal is recommended to be undertaken once in 2 years to ensure withdrawal program is effective.
94.
The principle of confidentiality requires auditors to:
95.
Observing management meetings is irrelevant to assessing leadership commitment.
96.
What is the official binding language of the scheme?
97.
The audit process begins with a formal opening meeting
98.
Is it possible to take into account non-conformity cases in additional requirements?
99.
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.
100.
The competence of an audit team as a whole should be sufficient to achieve:
