Food Safety Practice Tests - X

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