Following is the Advanced SQF Practitioner sample questions. I was wondering if any one knows the correct answer though I know some of them but don’t know all.
1. Why should manage Food Safety and Quality plan?
A. To Identify the root cause of food safety and quality issue
B. To evaluate the performance of the food safety and quality system
C. To create a system to asses the results of the internal audit program.
D. To prioritize food safety and quality problem
2. Why should food safety objectives be Attainable?
A. They must indicate in an unambiguous and clear form the criterion/criteria used to measure performance.
B. To know whether a team is making progress towards the specific goal
C. Specific objective must be neither out of reach, nor below standard performance.
D. Food safety and quality objectives must be relevant to the organization’s goals?
3. A Pareto chart is used to
A. analyze performance indicators
B. evaluate the performance of the food safety and quality system
C. compare the frequency of problems and their causes
D. assess the effectiveness of the internal audit program
4. Why should food safety objectives be ‘‘Time-Bound?’’
A. Food safety and quality objectives must be relevant to the organizational goals.
B. They must indicate in an unambiguous an clear form the criterion/criteria to be used to measure performance
C. To know whether a team is making progress towards a specific goal
D. Commitment to a deadline helps a team focus their efforts to completion of the goal on or before the due date.
5. What three items should an effective prevention action plan contain?
A. Man, method, machine
B. Specific tasks, timeline, monitoring
C. Brainstorming, verification, and validation
D. Verification, prevention, measurement
6. Which is an example of verification of the effectiveness of a corrective action?
A. Notice an increase in sales
B. Identify that no changes made to the HACCP plan
C. Observe the activity
D. Interview the senior management
7. Why should food safety objectives be “Realistic?’
A. Food safety and quality objectives must be relevant to the organizational goals
B. They must indicate in an unambiguous and clear form the criterion/criteria used to measure performance
C. To know whether a team is making progress towards the specific goal
D. Specific objective must be neither out of reach, nor below standard performance
8. One use of a Pareto chart is to
A. identify the food safety index
B. prioritize identified issues
C. ensure 20 percent of input exists
D. identify product outputs
9. What are three of the six focus areas on a fishbone diagram?
A. Inputs, outputs and causes
B. Cause, effect and prevention
C. Man, method and materials
D. Environmental, control and signal
10. What is a Key Performance Indicator?
A. A measure of performance so unique that management presence is not required.
B. A combination of key metrics and indicators to measure food safety and quality performance in few areas
C. Provide an assessment of some parameters of key process
D. A combination of several metrics and indicators to yield objective performance facts.
11. Which of the following identify key ponts in the process where data should be collected and reviewed?
A. CCPs and PRPs
B. Purchasing and receiving records
C. Recalls and withdraws
D. Product specification and HACCP plans
12. Which of the following would be the best tool to use to prioritize a list of problems that have occurred over a period of time?
A. Pie chart
B. Pareto chart
C. SMART objective
D. Control chart
13. Long term prevention action implies
A. ongoing monitoring
B. a permanent solution
C. verification measures
D. increased investigation
14. The Pareto chart is used to
A. analize the effectiveness of the internal audit program
B. assess performance indicators
C. focus on the most significant of all the facility’s issues
D. evaluate the performance of the food safety and quality system
15. When it is appropriate to use the Pareto principle?
A. When key performance indicators require it
B. After finding the root cause of a non-conformity identified by the internal audit program
C. When analyzing raw data to identify food safety and quality issue
D. Before performing an internal audit of the system.
16. When can 5 Whys process end?
A. When 5 whys have been asked
B. Once the necessary answer has been obtained
C. As soon as possible so time is not wasted
D. When a possible cause that is able to be act on is reached
17. What might be a priority indicator when using the Pareto Principle for identifying and prioritizing problems?
A. The number of problems identified
B. The frequency of occurrence of noted problems
C. The first problem identified is the most critical
D. The problems are prioritized on a discretionary basis
18. Which step of the Plan, DO, Check, Act cycle is the leader of the Internal Audit carrying out when performing a risk assessment?
19. An internal auditor found a significant food safety risk requiring a corrective and preventative action to take place within 2 weeks. What level would this risk be using a risk matrix?