IIT &CII-FACE Certified Food Professional Course

IIT &CII-FACE Certified Food Professional Course

Self Test Questionnaire on ISO 22000:2005

(Model Answers in Red)

(Select the most appropriate answer)

1.  The scope of ISO 22000:2005 (Food Safety Management System)

a.  Food Manufacturing Organizations only

b.  Primary Production only

c.  Hotels & Restaurants only

d.  Organizations in the Food Chain

2.  Food Safety Hazards refer to

a.  Risks in the context of Food Safety

b.  Dangerous biological agents

c.  Dangerous chemical agents

d.  Dangerous physical agents

e.  Biological, chemical or physical agent in food, or condition of, with potential to cause an adverse health effect
Note: It also includes allergens

3.  An error was observed on the labels of a biscuit lot w.r.t. “manufacturing date”. The supervisor advised immediate replacement of the label. This activity is an example of

a.  Correction

b.  Corrective action

c.  Control measure

d.  None of the above

4.  Please refer to the previous case 3. The supervisor organized for an investigation of the cause of the wrong labels being available in the packing line. It was found that the specification provided to the supplier of this label by the quality officer was incorrect. To prevent this problem for recurring, a format was designed which needed to be counter signed by both production and quality before sending to the supplier. This is an example of:

a.  Preventive action

b.  Corrective action

c.  Correction

d.  None of the above

5.  Validation, as per ISO 22000, is a requirement applicable to

a.  Control measures managed by the HACCP plan

b.  Control measures managed by operational pre-requisite programs

c.  Both a & b

d.  None of the above

6.  Records are created “after an event” and are a special type of document controlled by clause :

a.  4.2.2

b.  4.2.1

c.  4.2.3

d.  None of the above

7.  Documents are created “before an event” and are controlled according to the requirements of clause

a.  4.2.2

b.  4.2.1

c.  4.2.3

d.  None of the above

8.  The food safety team leader has updated the tolerance level of maximum residue limits in the end products. With this activity which clause has he complied with?

a.  8.5.2

b.  7.6

c.  7.7

d.  7.3.3.1

9.  An organization planning to apply for certification to ISO 22000 ensures internal audits of FSMS at planned internals. However there is no documented procedure for the same.

a.  Is this an NCR : Yes / No

b.  Which clause is it related to? Clause _ 8.4.1 / 8.2 / 8.5.2

10.  It is mandatory to conduct mock / practice withdrawals of end products or implement any other method of verifying the withdrawal program and record its effectiveness

a.  True / False

b.  Clause No. 7.10.4 / 7.10.1 / 5.2

11.  As per ISO 22000, traceability is applicable to

a.  Incoming material from primary production and end consumer

b.  Incoming material from immediate supplier & end consumer

c.  Incoming material from immediate suppliers and the initial distribution route of final product to end consumer

d.  Incoming material from immediate supplier & initial distribution route of the end product

12.  Critical limits :

a.  Shall be measurable

b.  Shall be monitored

c.  Shall have documented rationale

d.  May be subjective (e.g. visual inspection etc.)

e.  All the above are true

13.  Management of PRPs need not be documented

a.  True

b.  False

14.  The intended use, reasonably expected handling, mishandling & misuse of end product is to be documented as per ISO 22000

a.  True

b.  False

15.  It is required to specify food safety related acceptance criteria or specifications of purchased materials and ingredients appropriate to their intended use. Which clause specifies this? Clause :

a.  7.3.3.1

b.  7.3.3.2