I85PREP
⌘ K
ISO 22000 LI study materials
ISO 22000 LI study resources

ISO 22000 LI practice questions

One question at a time. Build your ISO 22000 LI understanding.

First 50 of 200 questions. Each one lists the choices, the correct answer, and an explanation. The checker at the top of this page saves progress in this browser when it is available.

Continue in the practice tool above to load more questions, 50 at a time.

Question 1Fundamental principles and concepts of a food safety management system

In ISO 22000, what is the primary purpose of a food safety management system (FSMS)?

  1. To identify hazards and control them systematically across the food chain Correct answer.
  2. To guarantee that finished products are always free of all microorganisms
  3. To certify individual food handlers' personal competence
  4. To replace legal food safety requirements with voluntary standards

Explanation

An FSMS provides a structured, preventive framework for identifying food safety hazards and establishing controls at each step of the process. It complements rather than replaces statutory requirements, and it aims at controlling hazards to acceptable levels rather than achieving sterility.

Question 2Fundamental principles and concepts of a food safety management system

Which concept is central to ISO 22000's approach to managing food safety?

  1. Process approach combined with risk-based thinking Correct answer.
  2. Statistical sampling of every batch before release
  3. Final-product testing as the main verification tool
  4. Mandatory third-party certification of all suppliers

Explanation

ISO 22000 builds on the process approach and risk-based thinking, planning controls where hazards can be prevented, eliminated, or reduced. End-product testing alone cannot assure safety because hazards are not uniformly distributed.

Question 3Fundamental principles and concepts of a food safety management system

A hazard analysis identifies a significant biological hazard at a process step where no control measure currently exists. What does ISO 22000 require the organization to do?

  1. Establish a control measure or modify the process so the hazard is controlled Correct answer.
  2. Delegate responsibility to the customer
  3. Ignore it because only chemical hazards require control
  4. Record the hazard and continue production unchanged

Explanation

When hazard analysis shows a significant hazard lacks adequate control, the organization must introduce or change control measures so the hazard is prevented, eliminated, or reduced to an acceptable level. Simply documenting the gap does not satisfy the requirement.

Question 4Fundamental principles and concepts of a food safety management system

In ISO 22000 terminology, what distinguishes an operational prerequisite programme (OPRP) from a CCP?

  1. An OPRP is optional and a CCP is mandatory in every system
  2. An OPRP controls significant hazards through criteria and monitoring but is not managed with critical limits Correct answer.
  3. An OPRP applies only to allergens, whereas a CCP applies to microorganisms
  4. An OPRP is controlled by a critical limit and a CCP by an action criterion

Explanation

OPRPs are used for significant hazards where control is achieved through defined action criteria and monitoring, but without the critical-limit-based CCP framework. Both are means of controlling significant hazards; the difference lies in how control and monitoring are structured.

Question 5Fundamental principles and concepts of a food safety management system

What does the term 'critical limit' mean in a CCP-based control?

  1. The target set by the customer for product quality
  2. The average value observed during routine monitoring
  3. The frequency at which monitoring is performed
  4. The maximum acceptable level of a hazard that must not be exceeded at a CCP Correct answer.

Explanation

A critical limit is the measurable value that separates acceptability from unacceptability at a CCP. Exceeding it signals loss of control and triggers corrective action.

Question 6Fundamental principles and concepts of a food safety management system

Why does ISO 22000 require monitoring of CCPs and OPRPs?

  1. To provide evidence that control measures are operating within defined criteria Correct answer.
  2. To determine employee shift rosters
  3. To calculate production efficiency for management reporting
  4. To satisfy marketing claims on product labels

Explanation

Monitoring generates evidence that control measures are functioning as intended, allowing timely detection of loss of control. The results feed into verification and continual improvement.

Question 7Fundamental principles and concepts of a food safety management system

A CCP monitoring result exceeds its critical limit. What is the required immediate action under ISO 22000?

  1. Increase the critical limit to match the result
  2. Identify and control the affected product and take corrective action on the cause Correct answer.
  3. Continue production and review the result at the next audit
  4. Recalibrate the instrument and discard the record

Explanation

When a critical limit is exceeded, the affected product must be handled appropriately (for example, held or segregated) and corrective action must address the cause. Records of the nonconformity and the actions taken must be kept.

Question 8Fundamental principles and concepts of a food safety management system

What is the role of verification in an ISO 22000 FSMS?

  1. To determine the organization's pricing strategy
  2. To conduct the initial hazard analysis
  3. To confirm that the system and its control measures are achieving the intended food safety outcomes Correct answer.
  4. To replace monitoring activities at CCPs

Explanation

Verification confirms that the FSMS is implemented effectively and that control measures are working, using activities such as record review, sampling, and internal audits. It is distinct from monitoring, which observes control during operation.

Question 9Fundamental principles and concepts of a food safety management system

Which activity best illustrates 'validation' of a control measure?

  1. Conducting an internal audit of documentation
  2. Training new staff on hygiene rules
  3. Obtaining scientific evidence that a defined heat treatment reduces the target pathogen to an acceptable level Correct answer.
  4. Reviewing daily temperature records after production

Explanation

Validation provides evidence, before or during implementation, that a control measure is capable of achieving the intended effect. It answers whether the chosen control can work, whereas verification checks that it is working in practice.

Question 10Fundamental principles and concepts of a food safety management system

What is the purpose of establishing a food safety team in an ISO 22000 system?

  1. To combine knowledge and experience needed to develop and maintain the FSMS Correct answer.
  2. To replace the need for documented procedures
  3. To perform external third-party certification
  4. To handle only customer complaints and refunds

Explanation

The food safety team brings together multidisciplinary knowledge and experience required to develop, implement, and maintain the FSMS. Its composition depends on the products and processes involved.

Question 11Fundamental principles and concepts of a food safety management system

ISO 22000 requires the organization to establish a documented procedure for handling potentially unsafe products. Which principle underpins this requirement?

  1. Only products already sold must be considered
  2. Product handling is left entirely to distributors
  3. Withdrawal and recall must be possible to protect consumers and enable traceability Correct answer.
  4. Withdrawal is required only for quality defects

Explanation

The organization must be able to identify and control products that are potentially unsafe, including withdrawal and recall where necessary. This depends on effective traceability systems.

Question 12Fundamental principles and concepts of a food safety management system

Why is traceability a foundational element of an ISO 22000 FSMS?

  1. It allows the organization to track product lots and respond effectively to safety incidents Correct answer.
  2. It replaces the hazard analysis process
  3. It guarantees zero product recalls
  4. It eliminates the need for supplier approval

Explanation

Traceability enables the organization to identify product lots and trace their history through the process, supporting withdrawal and recall. It does not remove the need for other system elements such as hazard analysis or supplier control.

Question 13Fundamental principles and concepts of a food safety management system

How does ISO 22000 address communication with external parties such as suppliers and regulators?

  1. External communication is handled solely by the marketing department
  2. Communication is optional and left to management discretion
  3. Only written communication with customers is required
  4. The organization must plan and implement effective arrangements for external communication relevant to food safety Correct answer.

Explanation

ISO 22000 requires planned arrangements for both internal and external communication on food safety matters, including with suppliers, customers, and authorities. This supports the flow of information along the food chain.

Question 14Fundamental principles and concepts of a food safety management system

What is the concept of 'interactive communication' in ISO 22000?

  1. A regulatory inspection report
  2. A marketing campaign aimed at consumers
  3. Exchange of food safety information between the organization and parties inside and outside the food chain Correct answer.
  4. A one-way broadcast of policy from top management

Explanation

Interactive communication ensures that relevant food safety information flows among all parties in the food chain, both internally and externally. It helps identify hazards and coordinate controls across the chain.

Question 15Fundamental principles and concepts of a food safety management system

In ISO 22000, what is the purpose of the preliminary steps before hazard analysis, such as describing products and processes?

  1. To provide the information base needed to identify and evaluate hazards accurately Correct answer.
  2. To determine the selling price of each product
  3. To satisfy documentation quotas for auditors
  4. To assign blame for past incidents

Explanation

Accurate product descriptions, process flow diagrams, and intended use information provide the basis for a reliable hazard analysis. Without this foundation, hazards may be missed or misjudged.

Question 16Fundamental principles and concepts of a food safety management system

Why does ISO 22000 require process flow diagrams to be verified on site?

  1. To replace the need for monitoring
  2. To satisfy customer branding requirements
  3. To provide a decorative element for the manual
  4. To confirm that the diagram reflects actual operations so hazard analysis is based on reality Correct answer.

Explanation

On-site verification confirms that the flow diagram matches what actually happens, including all process steps and inputs. Hazard analysis built on an inaccurate diagram could overlook significant hazards.

Question 17Fundamental principles and concepts of a food safety management system

What is meant by 'acceptable level' in ISO 22000 hazard analysis?

  1. The level of a hazard that must not be exceeded in the end product, based on defined criteria Correct answer.
  2. The maximum output of a production line
  3. The average score of a customer satisfaction survey
  4. The lowest cost achievable in production

Explanation

The acceptable level defines the boundary for a hazard in the end product, informed by legal requirements, customer expectations, and scientific data. Control measures are selected to ensure this level is not exceeded.

Question 18Fundamental principles and concepts of a food safety management system

Which statement best describes how ISO 22000 treats prerequisite programmes (PRPs)?

  1. PRPs are only needed when a CCP fails
  2. PRPs apply only to packaging materials
  3. PRPs replace the need for hazard analysis
  4. PRPs are basic hygiene and environmental controls that provide a foundation for the FSMS Correct answer.

Explanation

PRPs establish the basic conditions and activities needed to maintain a hygienic environment throughout the food chain. They form the foundation on which hazard-specific controls such as OPRPs and CCPs are built.

Question 19Fundamental principles and concepts of a food safety management system

A small producer wants to apply ISO 22000 but has limited resources. Which approach is consistent with the standard?

  1. Apply only the documentation requirements
  2. Outsource all food safety responsibility to a consultant
  3. Skip hazard analysis to save time
  4. Design the FSMS to fit the size, complexity, and nature of the organization's operations Correct answer.

Explanation

ISO 22000 is intended to be applicable to all organizations regardless of size, and the system should be proportionate to the organization's context and complexity. Core elements such as hazard analysis must still be performed.

Question 20Fundamental principles and concepts of a food safety management system

What does 'continual improvement' mean in the context of an ISO 22000 FSMS?

  1. Increasing production volume each year
  2. A one-time upgrade at certification
  3. Replacing the food safety policy annually
  4. Ongoing enhancement of the system's performance through review and corrective action Correct answer.

Explanation

Continual improvement involves the ongoing enhancement of food safety performance through activities such as management review, corrective actions, and analysis of verification results. It is a recurring process, not a single event.

Question 21Fundamental principles and concepts of a food safety management system

Which of the following best describes the role of top management in an ISO 22000 FSMS?

  1. Performing all monitoring activities personally
  2. Focusing exclusively on financial performance
  3. Providing leadership, commitment, and resources to support the food safety policy and objectives Correct answer.
  4. Delegating all food safety decisions to external auditors

Explanation

Top management must demonstrate leadership and commitment by establishing policy and objectives and ensuring resources are available. This provides direction and support for the whole system.

Question 22Fundamental principles and concepts of a food safety management system

In hazard analysis, what is the difference between hazard identification and hazard assessment?

  1. Identification lists potential hazards; assessment evaluates their significance Correct answer.
  2. Identification evaluates significance; assessment lists potential hazards
  3. Assessment applies only to chemical hazards
  4. Both terms mean the same activity

Explanation

Hazard identification determines which hazards may reasonably be expected to occur, while hazard assessment evaluates the likelihood and severity to decide which are significant. The two steps together inform the selection of control measures.

Question 23Fundamental principles and concepts of a food safety management system

Why must the organization consider the intended use of the product during hazard analysis?

  1. Because it is only relevant for exported products
  2. Because it replaces the need for process flow diagrams
  3. Because it determines the product's advertising budget
  4. Because hazards may differ depending on how and by whom the product will be consumed Correct answer.

Explanation

Intended use, including the target consumer group and expected handling or preparation, affects which hazards are significant. For example, a product intended for a vulnerable group may require stricter controls.

Question 24Fundamental principles and concepts of a food safety management system

What is a 'control measure' in ISO 22000?

  1. An action or activity that prevents, eliminates, or reduces a food safety hazard to an acceptable level Correct answer.
  2. A financial control used to manage budgets
  3. A customer complaint procedure
  4. A method for measuring production speed

Explanation

A control measure is any action or activity used to prevent, eliminate, or reduce a significant hazard. Control measures may be implemented through PRPs, OPRPs, or CCPs depending on the hazard analysis.

Question 25Fundamental principles and concepts of a food safety management system

An organization's internal audit finds that CCP monitoring records are incomplete. How should this be treated within the FSMS?

  1. As a reason to remove the CCP from the plan
  2. As a matter to ignore until the next certification audit
  3. As a nonconformity requiring correction, root cause analysis, and corrective action Correct answer.
  4. As an acceptable gap if production output was met

Explanation

Incomplete monitoring records indicate a failure to meet a system requirement and should be handled as a nonconformity. The organization must correct the issue, investigate the cause, and take action to prevent recurrence.

Question 26Fundamental principles and concepts of a food safety management system

In an ISO 22000 food safety management system, what distinguishes a critical control point (CCP) from an operational prerequisite programme (OPRP)?

  1. A CCP is a step where a critical limit is applied and a measurable product or process parameter is monitored, whereas an OPRP controls identified hazards through criteria that are not critical limits. Correct answer.
  2. A CCP is verified annually by the food safety team, while an OPRP is verified only when a customer complaint is received.
  3. A CCP must always be located at the final packaging step, while an OPRP covers only incoming raw materials.
  4. A CCP is optional for small organizations, while an OPRP is mandatory for every identified biological hazard.

Explanation

ISO 22000 separates control of significant hazards into CCPs, where critical limits define the boundary between safe and unsafe product, and OPRPs, which use measurable or observable criteria to keep hazards under control without a critical limit. The distinction rests on the nature of the limit and the monitoring approach, not on the position of the step in the process or on organization size.

Question 27Fundamental principles and concepts of a food safety management system

A food safety team is deciding whether a newly identified significant hazard should be controlled by an OPRP or by a CCP. Which consideration is most consistent with ISO 22000 hazard analysis principles?

  1. The hazard should be assigned to a CCP only where a critical limit can be set and failure to meet it would produce an unacceptable food safety outcome. Correct answer.
  2. The hazard should be assigned to whichever option requires the fewest records to be maintained.
  3. The hazard should be assigned to an OPRP whenever monitoring requires laboratory testing.
  4. The hazard should always be assigned to a CCP because that is the most rigorous control option available.

Explanation

The choice follows from the hazard assessment: a CCP is appropriate where a critical limit can be defined and exceeding it renders the product potentially unsafe, while other significant hazards are managed through OPRPs with defined criteria. The decision is driven by the nature of the hazard and the measurability of control, not by convenience of recordkeeping or by a preference for one category.

Question 28Fundamental principles and concepts of a food safety management system

How does ISO 22000 relate the food safety management system to the organization's overall management system?

  1. The FSMS replaces the need for any other management system documentation once certification is achieved.
  2. The FSMS must be implemented as a stand-alone system that is kept completely separate from quality or environmental management systems.
  3. The FSMS may only be integrated with an occupational health and safety system, never with a quality management system.
  4. The FSMS is designed so that its elements can be integrated with other management system requirements, supporting a combined management system. Correct answer.

Explanation

ISO 22000 is structured to be compatible with other management system standards, so its requirements can be aligned or combined with, for example, ISO 9001 within one integrated management system. Integration does not remove any food safety requirement, and the standard does not require a stand-alone structure.

Question 29Fundamental principles and concepts of a food safety management system

During verification, an organization finds that a control measure for a significant hazard has been applied as planned but the hazard is still not reduced to the acceptable level. What does ISO 22000 require the organization to do with the hazard analysis?

  1. Increase the frequency of internal audits of the affected process until the nonconformity is closed.
  2. Accept the residual hazard because the control measure was implemented exactly as documented.
  3. Re-validate the control measure or select different control measures, and update the hazard analysis and the associated control plan accordingly. Correct answer.
  4. Record the finding in the verification report and defer any change to the next scheduled management review.

Explanation

Verification confirms that the system as designed achieves the intended outcome; when a control measure proves ineffective, the hazard analysis and control plan must be revised, which may mean re-validating the measure or choosing alternative control measures. Simply documenting the finding or waiting for a later review leaves the food safety hazard uncontrolled.

Question 30Food safety management system requirements

Under ISO 22000, which document defines the scope of the food safety management system and provides an overview of how the organization meets the standard's requirements?

  1. The food safety management system description Correct answer.
  2. The product release register
  3. The food safety policy statement
  4. The hazard analysis worksheet

Explanation

ISO 22000 requires the organization to establish, implement and maintain a food safety management system, and the description of that system documents its scope, the processes involved and how requirements are addressed. The policy is a short commitment statement, not the system overview.

Question 31Food safety management system requirements

In ISO 22000 terminology, a step at which control can be applied and which is essential to prevent, eliminate or reduce a significant food safety hazard to an acceptable level is called a:

  1. Critical control point Correct answer.
  2. Prerequisite programme
  3. Operational prerequisite programme
  4. Verification activity

Explanation

A critical control point (CCP) is defined as a step at which control can be applied and which is essential to prevent, eliminate or reduce a significant hazard to an acceptable level. CCPs are identified during hazard analysis and monitored through a critical limit.

Question 32Food safety management system requirements

Which element must top management establish to demonstrate commitment to the food safety management system?

  1. A product recall simulation log
  2. A calibration certificate register
  3. A documented supplier audit schedule
  4. A food safety policy Correct answer.

Explanation

Top management must establish a food safety policy that is appropriate to the organization's role in the food chain, provides a framework for setting objectives and is communicated and reviewed. The other items are operational records that support the system but are not top-management commitment statements.

Question 33Food safety management system requirements

ISO 22000 requires the organization to designate a food safety team leader. Which responsibility belongs to that role?

  1. Managing the food safety team and organizing its work Correct answer.
  2. Signing customer contracts
  3. Approving the organization's annual budget
  4. Conducting external supplier audits

Explanation

The food safety team leader is responsible for managing the food safety team, ensuring its competence and organizing its work and meetings. The role coordinates the hazard analysis and system activities rather than commercial or financial functions.

Question 34Food safety management system requirements

Which of the following is a prerequisite programme activity rather than a critical control point in a typical ISO 22000 system?

  1. Pasteurization of liquid egg at a validated temperature
  2. Chilling cooked product from 60 °C to 5 °C within a specified time
  3. Pest control in the dry goods warehouse Correct answer.
  4. Metal detection at the final packing line

Explanation

Pest control is a general hygiene condition applied across the site to prevent contamination, which is the nature of a prerequisite programme. The other options are specific process steps with measurable limits applied to control a significant hazard.

Question 35Food safety management system requirements

What is the purpose of the preliminary steps before hazard analysis in ISO 22000, such as describing products and processes?

  1. To replace the need for verification
  2. To determine employee shift patterns
  3. To satisfy customer labelling requirements
  4. To provide the information base needed for hazard identification Correct answer.

Explanation

ISO 22000 requires preliminary work, including gathering product and process information, so that hazard identification and analysis are based on accurate, complete data. Without this base, hazard analysis would be speculative.

Question 36Food safety management system requirements

ISO 22000 requires that the food safety team have combined knowledge and experience in which areas?

  1. Only quality auditing
  2. Product and process knowledge plus food safety hazards Correct answer.
  3. Only microbiology
  4. Marketing, finance and logistics

Explanation

The standard expects the team to combine knowledge of the organization's products and processes with expertise in food safety hazards and their control. This combined competence supports effective hazard analysis.

Question 37Food safety management system requirements

Which activity is an example of verification rather than monitoring in a food safety management system?

  1. Adjusting a process when a limit is exceeded
  2. Adding chlorine to wash water
  3. Recording the temperature of a chiller every hour
  4. Reviewing monitoring records against critical limits Correct answer.

Explanation

Verification confirms that monitoring and control measures are effective, for example by reviewing records and comparing results with critical limits. Monitoring is the ongoing observation and measurement of a control parameter.

Question 38Food safety management system requirements

During hazard analysis, a team identifies a significant microbiological hazard at a step where no critical limit can be practically applied, but the step can be controlled by an operational prerequisite programme. How should this be documented?

  1. As an operational prerequisite programme with defined control measures and monitoring Correct answer.
  2. As a critical control point with a nominal limit
  3. As a non-significant hazard requiring no control
  4. As a verification activity

Explanation

ISO 22000 distinguishes CCPs, where critical limits apply, from operational prerequisite programmes, which control significant hazards using defined control measures and monitoring without a critical limit. The team should document the step as an OPRP with appropriate controls.

Question 39Food safety management system requirements

A supplier delivers raw material and the receiving team checks a certificate of analysis and records the delivery temperature. Which ISO 22000 concept do these actions best illustrate?

  1. Product recall
  2. Control of externally provided processes, products and services Correct answer.
  3. Management review
  4. Internal audit

Explanation

Checking supplier documentation and incoming conditions is part of controlling externally provided processes, products and services so that purchased materials meet food safety requirements. The organization must define criteria and verify incoming goods accordingly.

Question 40Food safety management system requirements

An organization discovers that a batch of product already dispatched may contain an undeclared allergen. According to ISO 22000, what is the priority action?

  1. Recalibrate the allergen testing equipment
  2. Notify relevant interested parties and withdraw the affected product Correct answer.
  3. Wait for customer complaints before acting
  4. Record the event for the next management review only

Explanation

ISO 22000 requires procedures for withdrawal and recall so that potentially unsafe product is identified and relevant interested parties, including customers and authorities, are notified promptly. Timely notification and withdrawal protect consumers.

Question 41Food safety management system requirements

What is the role of management review in an ISO 22000 system?

  1. To conduct hazard analysis for new products
  2. To evaluate the continuing suitability, adequacy and effectiveness of the food safety management system Correct answer.
  3. To replace internal audits
  4. To perform calibration of monitoring devices

Explanation

Management review is a planned top-management evaluation of the system's continuing suitability, adequacy and effectiveness, using defined inputs and producing decisions and actions. It is distinct from operational activities such as hazard analysis or calibration.

Question 42Food safety management system requirements

An organization changes a process line, introducing a new cooking step. What does ISO 22000 require regarding the food safety management system?

  1. Immediate recertification before any production
  2. No action, because the system is already certified
  3. Evaluation of the change and updating of the hazard analysis and related controls Correct answer.
  4. Only a note in the maintenance log

Explanation

ISO 22000 requires that changes affecting food safety be evaluated and that the hazard analysis and control measures be updated as necessary before the change is implemented. The system must remain valid after process modifications.

Question 43Food safety management system requirements

How does ISO 22000 treat the concept of acceptable level of risk?

  1. It is defined only by the customer
  2. It is determined solely by the certification body
  3. It is established by the organization when selecting control measures for significant hazards Correct answer.
  4. It is fixed identically for all food sectors

Explanation

The organization determines the acceptable level of risk for its products when deciding on control measures for significant hazards, taking into account regulatory and customer requirements. It is context-specific rather than universally fixed.

Question 44Food safety management system requirements

Which record is most directly required to demonstrate traceability under ISO 22000?

  1. Employee training attendance sheets
  2. Batch identification and distribution records linking inputs to outputs Correct answer.
  3. Equipment purchase invoices
  4. Meeting minutes of the social committee

Explanation

Traceability requires the organization to identify product batches and link raw materials, packaging and distribution so that product can be traced forward and backward. Batch and distribution records provide this link.

Question 45Food safety management system requirements

A monitoring result at a CCP exceeds the critical limit. What does ISO 22000 require the organization to do with the affected product?

  1. Discard it without recording the event
  2. Segregate and evaluate it, and take action before release Correct answer.
  3. Blend it with compliant product to dilute the hazard
  4. Release it after a verbal assurance from the operator

Explanation

When a critical limit is exceeded, the product is potentially unsafe and must be segregated and evaluated, with corrective action taken before any release. The disposition and the corrective action must be recorded.

Question 46Food safety management system requirements

Which input is specifically required for management review under ISO 22000?

  1. Competitor pricing
  2. Results of verification activities and related analysis Correct answer.
  3. The annual marketing plan
  4. Individual salary data

Explanation

Management review inputs include results of verification activities, audit results, feedback from interested parties and the status of corrective actions, among others. These inputs let top management judge system effectiveness.

Question 47Food safety management system requirements

What distinguishes a critical limit from an action criterion in ISO 22000?

  1. A critical limit is a measurable value separating acceptability from unacceptability at a CCP, while an action criterion serves a similar function for an OPRP Correct answer.
  2. An action criterion applies only to suppliers
  3. Both terms mean the same thing and are interchangeable
  4. A critical limit is optional while an action criterion is mandatory

Explanation

A critical limit is the measurable value that distinguishes acceptable from unacceptable product at a CCP. For an operational prerequisite programme, a comparable measurable criterion, the action criterion, is used to determine whether control is maintained.

Question 48Food safety management system requirements

An organization operates a validated kill step but has never verified that the validation remains valid after equipment modifications. Which requirement is being neglected?

  1. Supplier approval
  2. Product labelling
  3. Verification of control measures and their validation status Correct answer.
  4. Document control

Explanation

ISO 22000 requires that control measures be validated initially and that verification confirm they remain effective. After equipment changes, the organization must re-examine validation to ensure the control still achieves the intended effect.

Question 49Food safety management system requirements

How should an organization handle a significant hazard that cannot be controlled by any available measure?

  1. Record it as a non-significant hazard
  2. Redesign the product or process, or determine that the product cannot be produced safely Correct answer.
  3. Rely on customer complaints to detect it
  4. Ignore it because no control exists

Explanation

If a significant hazard cannot be controlled, the organization must modify the product or process so that control is possible, or conclude that safe production is not achievable. The hazard cannot simply be reclassified or left to customers to detect.

Question 50Food safety management system requirements

An auditor finds that the hazard analysis was performed once at system implementation and never revisited despite new raw materials. Which clause concept is most directly violated?

  1. The requirement for internal communication
  2. The requirement for a food safety policy
  3. The requirement to keep the hazard analysis current through updating of the system Correct answer.
  4. The requirement for control of monitoring equipment

Explanation

ISO 22000 requires the organization to update the hazard analysis and the food safety management system as necessary, including when new raw materials, processes or information arise. A static analysis no longer reflects current hazards.