SQF Practitioner and SQF auditor routes

International (USA-based) · SQFI (Safe Quality Food Institute) · professional · unverified source

21practice questions written to this syllabus
4subjects

Format

Unverified. SQF Code training with examinations for practitioners and auditors.

Over the years

Unverified: only the home page was confirmed.

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

Subjects this exam draws on

Food Plant Sanitation, Cleaning & Pest Management9 questionsShelf-life Science & Food Stability1 questionsFood Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes10 questionsFood Adulteration, Authenticity & Food Fraud1 questions

Five practice questions, worked

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

1. What is the main purpose of a master sanitation schedule?

  1. To set the maximum concentration of each sanitiser permitted by law
  2. To schedule the delivery of raw materials around cleaning periods
  3. To list every cleaning task so none is missed
  4. To record the production volumes of each shift for costing purposes
Answer and working

C. To list every cleaning task so none is missed

The master schedule lists all cleaning tasks with frequency and responsibility, including overheads, drains and cooling units cleaned weekly or monthly. It is not a production, legal-limit or delivery record.

Food Plant Sanitation, Cleaning & Pest Management · Principles of food plant sanitation and hygiene

2. After ASLT predicts 12 months for a new cereal bar, good practice is to

  1. start real-time storage in parallel and confirm
  2. declare 18 months to be safe
  3. stop all further testing
  4. use the ASLT result as final without any further confirmation
Answer and working

A. start real-time storage in parallel and confirm

Real-time data confirm or revise the predicted shelf life.

Shelf-life Science & Food Stability · Accelerated shelf-life testing and its limits

3. 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

4. Why do companies prefer to buy whole spices rather than ground spice where fraud risk is high?

  1. Whole spices never contain microbes
  2. Ground spices are illegal in food manufacture
  3. Ground spices cannot be tested in any laboratory
  4. Substitution is harder to hide in whole products
Answer and working

D. Substitution is harder to hide in whole products

Visual and morphological checks expose adulteration more easily in whole material.

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

5. Why is a clear strip of gravel or paving kept around the outside walls of a food factory?

  1. It improves the drainage of rain from the roof only
  2. It removes rodent cover and makes inspection easier
  3. It is a fire-safety requirement in all countries
  4. It reduces the temperature of the walls in summer
Answer and working

B. It removes rodent cover and makes inspection easier

Cleared, vegetation-free strips deny rodents shelter and make burrows and droppings visible. Drainage and temperature are minor benefits, and it is not a universal fire rule.

Food Plant Sanitation, Cleaning & Pest Management · Waste handling and plant surroundings

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