ISO 22000 Monitoring Quiz

What is the primary objective of monitoring procedures in HACCP systems?

• To document compliance with regulatory requirements

• To track the efficiency of the production process

• To verify the control measures are effective

• To ensure employee adherence to food safety practices

According to ISO 22000:2018, where must monitoring procedures be established?

• At all operational points within the production process

• At the beginning, midpoint, and end of the production line

• At any point where product inspections occur

• At critical control points (CCPs)

Which of the following is not an approved GFSI scheme?

• BRC Global Standard - Food.

• IFS.

• FSSC 22000.

• ISO 22000.

What is a major difference between ISO 22000 and BRC regarding prerequisite programs (PRPs)?

• BRC does not require PRPs.

• ISO 22000's PRPs are less specific, which is why it's not GFSI approved.

• ISO 22000 requires more PRPs than BRC.

• BRC focuses solely on chemical hazards in PRPs.

What type of data should be recorded as part of monitoring procedures?

• Only data that shows compliance with critical limits

• All data, including those that show deviations from critical limits

• Only deviations from critical limits

• General observations without specific data

What is the primary difference between ISO 22000 and FSSC 22000 regarding their approval by GFSI?

• FSSC 22000 focuses on quality management, whereas ISO 22000 does not

• ISO 22000 specifies more detailed prerequisite programs than FSSC 22000

• ISO 22000 is cheaper to implement

• FSSC 22000 is an approved GFSI scheme due to its specific PRP requirements, unlike ISO 22000

What is the benefit of using automated monitoring systems at CCPs?

• They eliminate the need for employee training

• They provide continuous and real-time data collection

• They are cheaper than manual monitoring methods

• They replace the need for record keeping

What can cause common cause (= natural) variation in food quality?

• Equipment wear and tear

• Environmental conditions such as weather

• Natural variations in raw materials

• All of the above

Which type of sensor uses other parameters to determine an important process property?

• Direct sensors

• Indirect (soft) sensors

• Univariate sensors

• Multivariate sensors

Which of the following is an example of a special cause (= assignable) variation in food quality?

• Natural wear and tear of equipment

• Variability in raw materials

• An unexpected machine breakdown

• Consistent operator performance