ISO 22000:2018 Lead Auditor Model Paper 2
This is another practice test aimed at ISO
22000:2018 practitioners who are planning to sit for the lead auditor exam
after successful classroom lessons. These are open-book exams, where
participants are expected to use their own copy of ISO 22000:2018 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. 
ISO 22000:2018 Lead Auditor Practice Test – Model Paper
2
Time: 01 Hour
Answer all the questions
1.
In which clause of ISO 22000:2018 is the scope of
the standard defined?
A.
Clause 1
B.
Clause 2
C.
Clause 3
D.
Clause 4
2.
What is the primary goal of ISO 22000:2018?
A.
Ensuring product quality
B.
Preventing food fraud
C.
Reducing environmental impact
D.
Ensuring food safety throughout the food chain
3.
ISO 22000:2018 specifies the requirements for?
A.
Product quality control
B.
Occupational safety management
C.
Food safety management systems
D.
Environmental sustainability
4.
Organizations can exclude certain elements from
their FSMS scope if?
A.
They have a high employee turnover rate
B.
Those elements don't impact food safety
C.
The elements are related to HACCP
D.
The elements are already regulated by local laws
5.
Which of the following is a key component of a Food
Safety Management System (FSMS)?
A.
Marketing strategies
B.
Product pricing
C.
HACCP principles
D.
Employee dress code
6.
Normative references provide?
A.
Guidance on marketing strategies
B.
Mandatory requirements for an FSMS
C.
Suggestions for product packaging
D.
Recommendations for employee training
7.
A normative reference is a document that is?
A.
Produced by the organization itself
B.
Not relevant to the organization's industry
C.
Produced by a regulatory authority
D.
Produced by an external organization
8.
Compliance with normative references is?
A.
Optional
B.
Mandatory
C.
Required for smaller organizations
D.
Required only during audits
9.
What is the purpose of implementing prerequisite
programs in a food safety management system?
A.
To enhance product flavor
B.
To control critical control points
C.
To create a pleasant dining environment
D.
To establish a foundation for food safety
10. Which of the following is NOT a type of prerequisite program in ISO
22000:2018?
A.
Pest control
B.
Product marketing
C.
Food packaging design
D.
Employee training
11. Which step of the HACCP plan involves identifying hazards and assessing
their severity and likelihood?
A.
Monitoring
B.
Verification
C.
Hazard analysis
D.
Control
12. In ISO 22000:2018, where can you find definitions for terms used in the
standard?
A.
Clause 1
B.
Clause 2
C.
Clause 3
D.
Annex A
13. What is the purpose of standardized definitions in ISO 22000:2018?
A.
To confuse auditors during assessments
B.
To simplify communication within the organization
C.
To increase the length of the standard
D.
To reduce the number of employees required
14. ISO 22000:2018 defines "control measure" as?
A.
Any measure to control pests
B.
A measure to control the process of product
labeling
C.
A measure to eliminate food safety hazards
D.
A measure to ensure the quality of finished
products
15. What distinguishes a "critical control point" (CCP) from an
"operational prerequisite program" (OPRP)?
A.
CCPs are preventive while OPRPs are corrective
B.
CCPs are only relevant for primary production
C.
CCPs focus on personnel training, while OPRPs focus
on equipment maintenance
D.
CCPs address hazards that could lead to unsafe
products, while OPRPs address significant hazards
16. How can organizations ensure that their employees understand and use the
standardized definitions from ISO 22000:2018?
A.
By conducting regular management reviews
B.
By delegating definition interpretation to external
consultants
C.
By providing training and awareness programs
D.
By limiting the use of technical terms in
documentation
17. Critical Control Points (CCPs) are points in the process where?
A.
Employee breaks are allowed
B.
Hazards can be eliminated, reduced, or controlled
C.
Routine maintenance is conducted
D.
Packaging is finalized
18. According to ISO 22000:2018, which clause discusses understanding the
organization and its context?
A.
Clause 2
B.
Clause 3
C.
Clause 4
D.
Clause 5
19. Why is it important for organizations to identify internal and external
issues that can affect their FSMS?
A.
To impress auditors during assessments
B.
To eliminate all issues before implementing the
FSMS
C.
To ensure alignment between food safety objectives
and organizational goals
D.
To increase the complexity of the FSMS
20. Provide an example of an external issue that might impact an
organization's FSMS?
A.
Employee training programs
B.
Changes in customer preferences
C.
Supplier audits
D.
Food labeling practices
21. How can organizations effectively monitor and review the internal and
external issues identified in ISO 22000:2018?
A.
By ignoring minor issues and focusing on major ones
B.
By conducting weekly meetings with top management
C.
By regularly reviewing the FSMS to ensure its
effectiveness
D.
By delegating this responsibility to external
parties
22. How does understanding the organization's context contribute to the
successful implementation of an FSMS?
A.
It reduces the need for communication with
suppliers
B.
It ensures that only top management is aware of
potential issues
C.
It allows the organization to tailor its FSMS to
its unique environment
D.
It decreases the need for management involvement
23. Why is communication essential along the food chain according to ISO
22000:2018?
A.
To promote competitive pricing
B.
To facilitate food waste disposal
C.
To ensure effective control of food safety hazards
D.
To encourage the use of non-approved suppliers
24. Which group is NOT considered a relevant external interested party for
communication purposes in ISO 22000:2018?
A.
Competitors
B.
Regulatory authorities
C.
Customers
D.
Suppliers
25. In ISO 22000:2018, which clause emphasizes the role of top management in
establishing the FSMS?
A.
Clause 3
B.
Clause 4
C.
Clause 5
D.
Clause 6
26. What are the key responsibilities of top management in relation to ISO
22000:2018?
A.
Setting food prices and marketing strategies
B.
Ensuring employee satisfaction
C.
Providing adequate resources and demonstrating
commitment
D.
Focusing solely on production efficiency
27. How can top management demonstrate their commitment to the FSMS
according to ISO 22000:2018?
A.
By ignoring food safety concerns
B.
By attending only the opening session of management
review meetings
C.
By delegating all food safety responsibilities to
the quality department
D.
By actively participating in the management of the
FSMS
28. Why is it important for top management to allocate resources for the
effective implementation of the FSMS?
A.
To ensure the FSMS achieves its intended outcomes
B.
To increase employee workload
C.
To maintain financial stability
D.
To ensure the FSMS is aligned with competitor
standards
29. How does leadership involvement influence the overall food safety
culture within an organization?
A.
It doesn't impact the food safety culture
B.
It sets the tone for the importance of food safety
and encourages employee engagement
C.
It leads to excessive documentation and procedures
D.
It focuses solely on financial performance
30. ISO 22000:2018 specifies requirements for which planning-related aspect?
A.
Financial planning
B.
Marketing planning
C.
Risk-based thinking
D.
Legal planning
31. The organization must plan its FSMS to address risks and opportunities
that can affect?
A.
Supplier relations only
B.
Food safety and achieving its intended outcomes
C.
Profit margins only
D.
Employee satisfaction only
32. What should the organization determine when planning its FSMS?
A.
Only the financial budget for the next year
B.
The strategic marketing plan for the next decade
C.
The processes needed and their interactions
D.
The best employee attire for the production area
33. How does risk-based thinking contribute to effective FSMS planning?
A.
By avoiding all types of risks
B.
By minimizing the use of resources
C.
By addressing potential issues before they become
problems
D.
By focusing exclusively on internal risks
34. ISO 22000:2018 requires organizations to determine criteria for?
A.
Employee promotions
B.
Supplier selection
C.
HACCP certification
D.
Customer satisfaction surveys
35. In ISO 22000:2018, which clause addresses the support required for the
FSMS?
A.
Clause 4
B.
Clause 5
C.
Clause 6
D.
Clause 7
36. ISO 22000:2018 emphasizes the importance of providing resources for?
A.
Only employee training
B.
Marketing campaigns
C.
Effective implementation and maintenance of the
FSMS
D.
New product development
37. What is the purpose of competence requirements in ISO 22000:2018?
A.
To ensure that employees are qualified to perform
their tasks
B.
To reduce employee workload
C.
To promote individual creativity
D.
To increase management involvement
38. ISO 22000:2018 requires organizations to communicate relevant
information on the FSMS to?
A.
Competitors
B.
Regulatory authorities only
C.
Interested parties and employees
D.
External consultants
39. Which sub-clause of ISO 22000:2018 specifies requirements for documented
information?
A.
7.1.1
B.
7.2
C.
7.3
D.
7.4
40. In ISO 22000:2018, which clause addresses the operational planning and
control requirements?
A.
Clause 6
B.
Clause 7
C.
Clause 8
D.
Clause 9
41. Which type of control is typically applied to raw materials and
ingredients in the food chain?
A.
Marketing control
B.
Operational control
C.
Financial control
D.
Regulatory control
42. ISO 22000:2018 requires organizations to establish processes to?
A.
Monitor employee attendance
B.
Monitor the effectiveness of operational controls
C.
Reduce customer complaints
D.
Increase marketing efforts
43. Which clause of ISO 22000:2018 emphasizes the importance of ensuring
that products are handled, stored, and transported under controlled conditions?
A.
8.1
B.
8.2
C.
8.3
D.
8.4
44. ISO 22000:2018 requires organizations to establish a traceability system
to identify?
A.
Only raw material sources
B.
Only CCPs
C.
The flow of products through the entire food chain
D.
Only internal audits
45. In ISO 22000:2018, which clause addresses the requirements for
performance evaluation?
A.
Clause 7
B.
Clause 8
C.
Clause 9
D.
Clause 10
46. ISO 22000:2018 requires organizations to monitor, measure, analyze, and
evaluate?
A.
Only customer complaints
B.
Only financial performance
C.
The FSMS's conformity and effectiveness
D.
Only employee satisfaction
47. Which sub-clause of ISO 22000:2018 addresses the need for internal
audits?
A.
9.1
B.
9.2
C.
9.3
D.
9.4
48. What is the purpose of an internal audit in ISO 22000:2018?
A.
To assess the effectiveness of the FSMS
B.
To expose the weaknesses of competitors
C.
To verify the conformity of products
D.
To compare employee performance
49. The internal audit program should consider the status and importance of?
A.
Only regulatory compliance
B.
Only employee training
C.
All areas of the organization
D.
Only financial performance
50. ISO 22000:2018 requires organizations to evaluate the performance and
effectiveness of?
A.
Only CCPs
B.
Only marketing campaigns
C.
The FSMS
D.
Only customer complaints
51. In ISO 22000:2018, which clause addresses the requirements for
improvement?
A.
Clause 8
B.
Clause 10
C.
Clause 9
D.
Clause 11
52. ISO 22000:2018 emphasizes the importance of continually improving the
suitability, adequacy, and?
A.
Flexibility of the FSMS
B.
Efficiency of marketing efforts
C.
Performance of external suppliers
D.
Performance of regulatory authorities
53. The organization should consider the results of data analysis when
deciding on opportunities for?
A.
Improvement
B.
Reducing employee workload
C.
Increasing product variety
D.
Supplier relations
54. ISO 22000:2018 requires organizations to identify opportunities for?
A.
Only financial gain
B.
Continual improvement in the FSMS
C.
Reducing employee training
D.
Reducing product variety
55. Corrective action is taken to eliminate the causes of?
A.
Employee absenteeism
B.
Only customer complaints
C.
All non-conformities
D.
Only CCP failures
56. Continual improvement in ISO 22000:2018 involves?
A.
Identifying opportunities to enhance food safety
management
B.
Reducing the variety of products offered
C.
Making abrupt changes to the manufacturing process
D.
Decreasing employee engagement in decision-making
57. How can organizations achieve continual improvement in their food safety
management systems?
A.
By sticking to existing practices
B.
By addressing nonconformities and reviewing the
FSMS
C.
By avoiding any changes to processes
D.
By eliminating all external communication
58. Food safety culture refers to?
A.
The types of food consumed by employees during
lunch breaks
B.
The shared values, beliefs, and norms related to
food safety within an organization
C.
The cultural festivals organized by the company
D.
The music played in the cafeteria
59. What is the role of top management in fostering a positive food safety
culture?
A.
Ignoring food safety concerns to maintain employee
morale
B.
Setting a positive example and providing necessary
resources
C.
Outsourcing food safety responsibilities to
external consultants
D.
Minimizing the importance of food safety training
60. What is an outsourced process in the context of ISO 22000:2018?
A.
A process conducted exclusively by top management
B.
A process that is no longer in use
C.
A
process that is performed by an external organization on behalf of the
organization
D.
A process operated outside the premises
ISO 22000:2018 – Practice Tests
Module Paper 2
|
Answer Key
|
|||||||
|
01 |
A |
02 |
D |
03 |
C |
04 |
B |
|
05 |
C |
06 |
B |
07 |
D |
08 |
B |
|
09 |
D |
10 |
B |
11 |
C |
12 |
D |
|
13 |
B |
14 |
C |
15 |
D |
16 |
C |
|
17 |
B |
18 |
C |
19 |
C |
20 |
B |
|
21 |
C |
22 |
C |
23 |
C |
24 |
A |
|
25 |
D |
26 |
C |
27 |
D |
28 |
A |
|
29 |
B |
30 |
C |
31 |
B |
32 |
C |
|
33 |
C |
34 |
B |
35 |
D |
36 |
C |
|
37 |
A |
38 |
C |
39 |
B |
40 |
C |
|
41 |
B |
42 |
B |
43 |
B |
44 |
C |
|
45 |
C |
46 |
C |
47 |
B |
48 |
A |
|
49 |
C |
50 |
C |
51 |
B |
52 |
A |
|
53 |
A |
54 |
B |
55 |
C |
56 |
A |
|
57 |
B |
58 |
B |
59 |
B |
60 |
C |
