FSSC 22000 auditor qualification

International (Netherlands-based) · Foundation FSSC · professional · unverified source

25practice questions written to this syllabus
2subjects

Format

Unverified. Auditor qualification requirements set by the scheme owner and applied by certification bodies, including ISO 22000 lead-auditor training.

Over the years

Unverified: only the home page was confirmed.

Official source: https://www.fssc.com/

Subjects this exam draws on

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes10 questionsFood Adulteration, Authenticity & Food Fraud15 questions

Five practice questions, worked

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

1. A spice-blending plant buys pepper from a new trader without checking its supplier controls. Which hazard has it most likely imported?

  1. Salmonella, which blending does not remove
  2. Clostridium perfringens growth during storage
  3. Glass fragments from the plant's own lighting
  4. Histamine formed during cold storage
Answer and working

A. Salmonella, which blending does not remove

Spices have caused Salmonella outbreaks, and blending has no kill step, so supplier approval is the key control.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · Prerequisite programmes

2. Which body made food fraud vulnerability assessment a requirement for its benchmarked certification schemes?

  1. International Dairy Federation
  2. Global Food Safety Initiative
  3. World Trade Organization
  4. World Meteorological Organization
Answer and working

B. Global Food Safety Initiative

GFSI benchmarking requirements include a vulnerability assessment and mitigation plan.

Food Adulteration, Authenticity & Food Fraud · Food fraud vulnerability assessment and mitigation

3. Which is one of the five dimensions of food safety culture in GFSI's 2018 position paper?

  1. Hazard and risk awareness
  2. Supplier pricing
  3. Product range
  4. Market share
Answer and working

A. Hazard and risk awareness

The five dimensions are vision and mission, people, consistency, adaptability, and hazard and risk awareness.

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

4. Which information source helps horizon scanning for emerging frauds?

  1. Weather forecasts alone
  2. Consumer taste panels
  3. Only the company's own internal sales figures and invoices
  4. Official alert systems and fraud incident databases
Answer and working

D. Official alert systems and fraud incident databases

Alerts, incident databases and market price data reveal developing risks.

Food Adulteration, Authenticity & Food Fraud · Food fraud vulnerability assessment and mitigation

5. What does internal traceability link in a processing plant?

  1. Retail prices to advertising
  2. Employees to their home addresses
  3. Machines to their electricity bills
  4. Incoming ingredient lots to outgoing product lots
Answer and working

D. Incoming ingredient lots to outgoing product lots

Linking input and output lots through the process allows precise recalls.

Food Adulteration, Authenticity & Food Fraud · Supply-chain transparency and traceability technologies

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