ASQ Certified HACCP Auditor (CHA)

International (USA-based) · ASQ · professional · unverified source

31practice questions written to this syllabus
2subjects

Format

Unverified. Computer-based multiple-choice certification examination with an experience requirement.

Over the years

Unverified: ASQ's site refused automated access on 3 Oct 2026. ASQ also offers the Certified Quality Auditor and other quality certifications used in food plants.

Official source: https://asq.org/

Subjects this exam draws on

Food Plant Sanitation, Cleaning & Pest Management2 questionsFood Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes29 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. What is the difference between validation and verification of a cleaning procedure?

  1. Validation is daily checking; verification is a one-time study
  2. Validation is done by auditors; verification only by regulators
  3. Validation: it works; verification: it was done and worked
  4. They are the same activity under two names
Answer and working

C. Validation: it works; verification: it was done and worked

Validation gathers evidence that the procedure, followed correctly, achieves the required result; verification confirms on each occasion that it was followed and effective. The other statements reverse or misstate them.

Food Plant Sanitation, Cleaning & Pest Management · Validation and verification of cleaning: ATP, swabs and allergen tests

2. A packer on a ready-to-eat line reports vomiting and diarrhoea since last night. What should the supervisor do?

  1. Allow the worker to continue if wearing gloves and a face mask throughout the shift on the line
  2. Ask the worker to take an anti-diarrhoeal medicine and continue normal duties on the packing line
  3. Move the worker to the raw-material area, where products will be cooked later in the process
  4. Exclude the worker from open-food handling until the set period after symptoms stop
Answer and working

D. Exclude the worker from open-food handling until the set period after symptoms stop

Workers with vomiting or diarrhoea are excluded from open food, typically until a set period (often 48 hours) after symptoms stop. Gloves do not prevent viral spread, and moving them to raw areas still risks contamination.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · Good manufacturing and good hygiene practices

3. An oven's core temperature fell below the critical limit for 20 minutes. Which response is a correction rather than a corrective action?

  1. Replacing the faulty thermostat after root cause analysis
  2. Retraining operators on oven loading
  3. Changing the oven maintenance schedule
  4. Holding and reprocessing the under-cooked batch
Answer and working

D. Holding and reprocessing the under-cooked batch

A correction deals with the nonconformity itself (the affected product); corrective actions remove the cause to prevent recurrence.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · HACCP: corrective actions, verification, validation and records

4. After a culture programme, the number of near-miss reports from the floor doubles while incidents stay level. The best interpretation is:

  1. Staff feel safer to report problems, a sign of improving culture
  2. Near misses are irrelevant to food safety and should not be counted
  3. Food safety has clearly worsened and the programme has failed
  4. Reporting should be discouraged to reduce the workload of quality staff
Answer and working

A. Staff feel safer to report problems, a sign of improving culture

More reporting with stable incidents often reflects openness and trust; under-reporting is a sign of poor culture.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · Food safety culture

5. An auditor follows one batch from raw material receipt through processing records to dispatch. This is a:

  1. Stage 1 audit
  2. Desk audit
  3. Vertical audit
  4. Horizontal audit
Answer and working

C. Vertical audit

A vertical audit traces one product through all relevant processes and records; a horizontal audit checks one requirement across areas.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · Internal and third-party auditing

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