SQF
Practitioner Practice Test – Model Paper 1
Module Paper 1
Time: 01 hour
Answer all the questions
1. Which of the
following is required as part of SQF systems?
A. Use and SQF
consultant
B. Designate an SQF
practitioner
C. Conduct a
pre-assessment audit
D. Attend an
implementation of SQF training
2. Who is responsible
for reviewing customer complaint data?
A. The SQF practitioner
B. Senior management
C. The food safety plan
development team
D. Personnel knowledgeable about the incidents
3. What flooring
material is appropriate for a food manufacturing site?
A. Concrete to allow
water runoff
B. Stainless steel that
will not rust
C. Impact-resistant
material that can be graded
D. Rubberized material
that prevents slipping
4. Instructions for
staff receiving or handling raw materials containing allergens must include?
A. Records of product
design and self-life trials
B. A summary of contract
reviews and approvals
C. Evidence of internal
audits and corrective actions
D. Requirements for
identifying, handling, storing, and segregating
5. Which of the
following is true regarding SQF auditors?
A. They are responsible
for registering the site in the SQF database
B. They are accredited
by a licensed accreditation body ISO 17065
C. They are employed by
or contracted to a licensed SQFI certification body
D. They are able to
assist with documenting and implementing as SQF system
6. Which element allows
a site to exclude the implementation of a selected Good Manufacturing Practice
found in the applicable module based on the findings of a risk assessment?
B. 2.4.3.1
C. 2.5.1.2
D. 2.5.2.1
7. Which of the
following assures cleaning has taken place?
A. Pre-operational
inspections
B. SDS reviews
C. Sanitation training
D. Sanitation schedule
8. Within how many calendar
days does a site have to close out all the major non-conformities from the last
day of the certification audit?
A. 05 Days
B. 10 Days
C. 30 Days
D. 14 Days
9. What is identified in
the site’s scope of certification?
A. The certification
body and re-certification audit date
B. The name of the
auditor and audit date
C. The audit duration
and site address
D. The site and product
processed
10. Which audit rating,
when issued after the completion of a certification or re-certification audit,
will require the site to undergo a surveillance audit?
A. E – Excellent
B. G – Good
C. C – Complies
D. F – Fails to
comply
11. The methods to ensure
the effectiveness of Good Manufacturing Practices must?
A. Meet the customer
requirements
B. Be reviewed annually
by an SQF consultant
C. Confirm they
effectively achieve the required result
D. Effectively monitor
when control systems get off track
12. Within how many days
from the last day of the site audit must a certification body make a
certification decision?
A. 15 Days
B. 30 Days
C. 45 Days
D. 75 Days
13. What cannot be
changed once an audit has commenced?
A. The audit duration
B. The scope of the
audit
C. The SQF consultant
D. The SQF practitioner
14. What two steps are
required to achieve SQF food safety certification?
A. Register in the SQF
database and designate an SQF practitioner
B. Document and
effectively implement the SQF food safety Code
C. Implement the SQF
Code and follow customer requirements
D. Monitor and verify
critical control points.
15. What is required to
be implemented as part of the site’s SQF food safety system and cannot be
marked as “not applicable” or “exempt”?
A. Mandatory elements
B. Corrective actions
C. Non-conformities
D. Scope of
certification
16. What must be outlined
as part of the site’s pest prevention program?
A. How to select a pest
control service
B. How often pest
control training must be conducted
C. Management’s role in
choosing pest control chemicals
D. Measures employees
must take when they come in contact with a bait station
17. What is the minimum
score a site must achieve on an SQF certification (or re-certification) audit
to obtain an “E – Excellent” rating?
A. 85
B. 86
C. 95
D. 96
18. In which timeframe
must a surveillance audit take place to obtain a “C – Complies” rating on a
certification or re-certification audit?
A. 01 Month
B. 03 Months
C. 06 Months
D. 12 Months
19. After how many
consecutive cycles is an auditor rotated out for site audits?
A. 02
B. 03
C. 04
D. No set numbers
20. In response to a
suspension, how long does a site have to provide a corrective action plan?
A. 24 Hours
B. 36 Hours
C. 48 Hours
D. 72 Hours
21. Which program might a
site need to review if an auditor noted that a door was left open?
A. Product trace
B. Food defense
C. Product Withdrawal
D. Allergen management
22. What is required if a
translator is needed to assist the auditor during an audit?
A. The site must provide
the translator
B. The auditor must pay
the transaction fees
C. The translator must
be employed by the site
D. The certification
body must notify the site prior to the audit
23. The management policy
statement at a minimum must outline the site’s commitment to supplying safe
food and the?
A. Responsibility for
obtaining and analyzing microbiological criteria
B. Principles for
ensuring compliance with product traceability plans
C. Methods for complying
with customer and regulatory requirements
D. Measures for
identifying when a process is deviating from controls
24. Independent audits
are conducted as a part of?
A. Initial certification
B. A surveillance
audit
C. A recertification
audit
D. Withdrawal of
certification
25. Hand wash basins
shall be?
A. Located in all
processing and storage areas
B. Provided adjacent to
all personnel access points
C. Hands-free in all
processing and packing areas
D. Constructed of
aluminum, porcelain, or hard plastic
26. One responsibility of
the SQF practitioner is to?
A. Conduct internal
audits
B. Oversee employee
training
C. Take appropriate
action to ensure the integrity of the SQF system
D. Define management’s
commitment to providing a safe product
27. An approved supplier
program must be based on the prior performance of the supplier and the? D
A. The risk level of the
product is being supplied
B. Country’s product
origin
C. Results of periodic
regulatory audits
D. Gross revenue of the
product supplied
28. Within how many
calendar days from the last day of the audit, the certification body must
release the audit report for the site?
A. 05 Days
B. 10 Days
C. 14 Days
D. 30 Days
29. When a site change of
ownership, what is the timeframe in which the site must notify their
certification body?
A. 24 Hours
B. 07 Days
C. 14 Days
D. 30 Days
30. What formal training
is required of the SQF practitioner?
A. HACCP
B. Lead auditor
C. Internal auditing
D. Implementing SQF
systems
31. The SQF Code requires
that an employee training program must outline?
A. The duration of the
training sessions
B. How HACCP training
must be conducted
C. The necessary
competencies for specific duties
D. The methods for
creating an internal auditing program
32. An allergen cleaning
program must be?
A. Designed by SQF
consultant
B. Verified by the
regulatory authority
C. Sufficient to remove
target allergens
D. Adequate to address
allergens in the country of sale
33. The crisis management
plan shall be reviewed, tested, and verified every?
A. 01 Month
B. 06 Months
C. 12 Months
D. 24 Months
34. How often must the
site register in the SQF database?
A. Once, prior to
initial certification
B. Six times, every 6
months
C. Every 2 years
D. Annually
35. When must
glass-covered instrument dials be checked?
A. Monthly
B. Twice per year
C. At the start of each
shift
D. According to the regulatory
requirement
36. Besides outline
corrections and corrections, what must the site do to resolve a deviation from
food safety requirements?
A. Identify the root
cause
B. Develop a policy
statement
C. Inform the regulatory
authority
D. Update management’s
commitment
37. How long does the
site have to notify the certification body and SQFI upon identification of a
food safety event that requires public notification?
A. 12 Hours
B. 24 Hours
C. 48 Hours
D. 36 Hours
38. External
laboratories, if used must be accredited to?
A. ISO 9000
B. ISO 11731
C. ISO 17025
D. ISO 22000
39. A site’s product
identification system must assure that the product is identified?
A. According to local
guidelines
B. According to customer
specification
C. With the customer’s
registration number
D. With the name of the
country of its destination
40. What is to be
considered when evaluating the location of the site?
A. The bearing on neighboring
sites
B. Access to major water
sources
C. The time allocated
for construction
D. The impact on safety
and hygienic operations
41. Who ought to be
designated to conduct internal audits?
A. Staff independent of
the function of being audited
B. SQF practitioner
C. Senior Management
D. Third parties
contracted by SQF consultants
42. A site’s product
traceability program must be tested every?
A. 12 Months
B. 01 Month
C. 06 Months
D. 18 Months
43. Water and ice used
for food processing must be from a known clean source, potable, and?
A. Delivered daily to
ensure safety and quality
B. Stored to ensure it
doesn’t melt or evaporate
C. Analyzed to verify
cleanliness, monitoring, and effectiveness of treatment
D. At an effective
temperature for use in the cleaning and sanitizing of the finished product
44. Surfaces not in
direct contact with food shall be?
A. Painted with
non-toxic chemicals
B. Made of
slip-resistant materials
C. Made with stainless
steel or other impervious materials
D. Constructed of
materials that do not pose a food safety risk
45. What must senior site
management provide to support the development, implementation, maintenance, and
ongoing improvements of the SQF system?
A. HACCP training
B. Documentation
C. Work instructions
D. Adequate resources
46. What is required of a
product inspection area?
A. Easy access to hand-washing
facilities
B. A large table on
which to place the product
C. Solid walls that
protect the product from contamination
D. Lighting at a
distance of 1m (3ft) above the inspection surface
47. What must the equipment
be calibrated against?
A. A procedural or
process standard
B. An expert-validated
industry standard
C. The site’s standard
operating procedure
D. A national or
international reference standard
48. In what timeframe
must the site address any non-conformities raised during a desk audit?
A. Fourteen (14) days
B. Thirty (30) days
C. Any time before
proceeding with the site audit
D. Non-conformities do
not need to be addressed
49. How long records must
be retained?
A. 01-year n site, 05
years off the site
B. 05 years n site, 10
years off the site
C. As indicated by FDA
in their guidance document
D. As required by
customer or regulatory requirements
50. What must be done
with empty chemical containers?
A. Label and isolate
B. Store in packing
sheds
C. Dispose in municipal
waste
D. Wash and sanitize
before use
51. Who is to be
authorized to handle sanitizers and detergents?
A. Trained staff
B. SQF practitioner
C. Purchasing manager
D. Senior site
management
52. What must be provided
at hand wash basins in high-risk areas?
A. Hand sanitizer
B. Cloth hand towels
C. Anti-microbial soap
D. Warm air hand dryers
53. When must be
excessively soiled uniforms be changed?
A. When leaving for
break
B. When re-entering the
production area
C. When presenting
contamination risk
D. When moving from
high-to low-risk operations
54. Where must employees’
personnel belongings be stored?
A. In the manager’s
office
B. Near the first aid
facilities
C. Separate from food
contact zones
D. On shelves near the
food production area
55. Personnel engaged in
food handling, preparation or processing shall?
A. Taste products under the
direct supervision
B. Ensure products and
materials are handled to prevent contamination
C. Be monitored for
effective training skills
D. Undergo medical
testing for hepatitis or other infectious diseases
56. What is the purpose
of verification?
A. Provide the foundation
for the HACCP plan
B. Identify the critical
limits of the food safety plan
C. Determine the root
cause of a breakdown of control
D. Ensure a critical
limit has achieved the desired level of control
57. Where must wash-down
hoses be stored?
A. On hose racks
B. In chemical storage
areas
C. In the maintenance
tool storage area
D. On the floor near the
processing equipment
58. Where must process
utensils and packaging be stored?
A. On racks with
pesticides
B. On shelves with
sanitizers
C. In an area away from
contamination
D. In an area where
chemicals are stored
59. New equipment must be
purchased according to the?
A. Whatever is on sale
B. Regulatory
requirements
C. What is recommended
by a consultant
D. According to the
sites documented specification
60. Which of the
following out to be included in the site’s foreign matter register?
A. Hazardous chemicals
B. Glass instrument
dials
C. Impact resistant
flooring
D. Smooth, non-porous
surfaces
SQF Practitioner Practice Tests
Module Paper 1
Answer Key
1. B
2. D 3.
C 4.
D
5. C 6. A 7.
A 8.
D
9. D 10.
C 11.
C 12.
C
13. B 14.
B 15. A 16. D
17. D 18.
C 19.
B
20. C
21. B 22.
D 23.
C 24. A
25. B
26. C 27. A 28. B
29. D 30.
A 31.
C
32. C
33. C 34.
D 35.
C
36. A
37. B 38.
C 39.
B
40. D
41. A
42. A 43.
C 44. D
45. D 46. A 47. D
48. C
49. D 50. A 51.A 52.A
53. C 54.C 55. B 56. D
57. A 58. C 59. D 60. B
