Tuesday, March 28, 2023

Food Safety Practice Tests - VI

 SQF Practitioner Practice Test – Model Paper 1
This is another practice test, which is aimed at SQF practitioners who are planning to sit for the SQF practitioner exam after successful classroom lessons and completion of a HACCP – II test. These are open-book exams, where participants are expected to use their own copy of SQF standard for the references. The answers are given at the end of the paper but try not to look at them first and try to complete the paper beforehand.
 
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? 
A.    2.4.2.1
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

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