Delegate Hand-out

Pre-course test on ISO 22000:2018 Bureau Veritas

CQI-IRCA Certified PR360 FSSC 22000 Lead Auditor (FSMS) Training Course
(Course ID: 2125)

Pre- course test

Delegate’s name:
Company name:
Position:
Date of the course:

Note:
1. This test has to be attempted on a hard copy of this hand-out and brought to the training venue on
the Day 1
2. Before you attempt the test, please complete the following:
2.1 Thoroughly read the pre-course reading material including the requirements of ISO 45001:2018
standard
2.2 Complete the Pre- course assignments.
3. Attempt this test on your own (The test will be evaluated during the training course)

A. State whether the following statements are ‘TRUE’ or ‘FALSE’ - 1 mark each

Sr No Statement True False

A.1 The retention time of all records must be the same X
A.2 FSMS Policy must be documented x
A.3 Persons whose work affects FSMS performance must be competent. x
A.4 Documented work instructions are necessary for each and every person x
A.5 Food Safety Incidents & non-conformances related to raw materials, x
Intermediate materials & finished product and the resulting corrective
action requires assessing of food safety risks that relate to new or changed
hazards, prior to taking action

B. Write answers in few words - 2 mark each

B.1 Which clause of ISO 22000:2018 covers “Management of Change” and briefly explain the significance of this
requirement

The objective of management of change process is to enhance food safety at the manufacturing processing, by
minimizing the introduction of new hazards and food safety risks into the work environment as changes ( eg
with technology, equipment, facilities, manufacturing processes, work practices and procedures, design
specifications, raw materials, standards or regulations). Depending on the nature of an expected change, the
organization can use an appropriate methodology (e.g. design review, process review) ,for assessing the food
safety risks and the food safety opportunities of the change. The need to manage change can be an outcome of
planning.

B.2 State the difference between “ maintain documented information “ and “ retain documented information”

Dec’18 CQI-IRCA Certified PR360 FSSC 22000 Lead Auditor (FSMS) Training Course (Course ID: 2125) Page 1 of 4
 Delegate Hand-out

Pre-course test on ISO 22000:2018 Bureau Veritas

Maintain documented information: Documented information needed to be maintained by the organization for
the purpose of establishing an FSMS. These include Food Safety policy, Food Safety objectives, Scope of FSMS
etc…
Retain documented information need to be retained by the organization for the purpose of providing evidence of
a results achieved ( records ) These include Internal audits reports, MRM records, Training records, Calibration
records, Corrective action record etc…

B.3. Why Management reviews are required to be conducted?

Top management shall conduct management review at planned intervals to check whether Food Safety system is
adequate, suitable and effective.
It also provides opportunities for improvement, providing the resources

B.4 State at least 4 clauses of the standard that requires records to be maintained.
7.2
9.1.1
9.2
9.3
10.2
9.1.2

B.5 Responsibilities and Authorities need to be documented. State “true” or “false” and justify your decision

Answer : TRUE/FALSE
Justification : TRUE

Clause No 5.3 of the standard requires: The organization shall ensure that the responsibilities for relevant roles
within the Food Safety management system are assigned and communicated at all levels within organization and
maintained as documented information.

B.6 All records need to be maintained in Hard copy – state “true” or “false” and justify your decision

Answer : FALSE
Justification : Records can be maintained hard or soft copy
Clause No 7.5.2b requires – when creating and updating documented information the organization shall
appropriate – format (e.g language, software version, graphics ) and media (e.g. paper, electronic )

B.7. Competence requirements include “Where applicable, take actions to acquire the necessary competence,
and evaluate the effectiveness of the actions taken.. Give two examples of applicable actions be taken.

Applicable actions can include for example, the provision of training to, the mentoring of, or the reassignment of
currently employed, or the hiring or contracting persons.

B.8 Explain briefly PDCA cycle.

PDCA concept is an iterative process used by organization to achieve continual improvement. It can be applied to
a management system and to each of is individual elements, as follows:

Plan: determine and assess Food Safety risks, Food Safety opportunities and other risks and other opportunities

Dec’18 CQI-IRCA Certified PR360 FSSC 22000 Lead Auditor (FSMS) Training Course (Course ID: 2125) Page 2 of 4
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Pre-course test on ISO 22000:2018 Bureau Veritas

establish Food Safety objectives and processes necessary to deliver results in accordance with the organization’s
Food Safety policy.

Do implement the processes as planned

Check : monitor and measure activities and processes with regard to the Food Safety policy and objectives and
report the results

Act: take actions to continually improve the Food Safety performance to achieve the intended outcomes.

C. Match the associated term/ terminology with the definition given below – 1 mark each
Sr. Definition Answers Associated Term/
No. From Terminology:
C.1. Person or group of people that has its ORGANIZATION 1. EFFECTIVNESS
own functions with responsibilities,
authorities and relationships to
achieve its objectives

C.2. Person or organization that can effect, INTERESTED PARTIES 2. HAZARD

be affected by , or perceive itself to be
affected by a decision or activity
C.3. Extent to which planned activities are EFFECTIVENESS 3. ORGANIZATTION
realized and planned results are
achieved
C.4. Results to be achieved MEASUREMENT 4. FOOD SAFETY RISK
C.5. Objective set by the organization to Food Safety objectives 5. COMPETENCE
achieve specific results consistent with
the OH&S policy
C.6. Source with a potential to cause Hazard 6. RISK
injury and ill health
C.7. Combination of the likelihood of Risk 7. INTERESTED PARTY
occurrence of work related hazardous
event or exposure(s) and the severity
of injury and ill health that can be
caused by the event or exposure(s)
C.8. Ability to apply knowledge and skills to COMPETENCEY 8. PROCESS
achieve intended results
C.9. Effect of uncertainty RISK 9. OBJECTIVES

C.10. Set of interrelated or interacting PROCESS 10. FOOD SAFETY

activities which transforms inputs into OBJECTIVE
outputs

11. MONITORING
12. CONFORMITY
13. INCIDENT

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Pre-course test on ISO 22000:2018 Bureau Veritas

********End of Test Paper******

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