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ASQ CFSQA Exam Questions and Answers, Certified Food Safety and Quality Auditor | SPOTO

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Question #1
In food safety, what does the acronym FMEA stand for?
A. Failure Mode and Effects Analysis
B. Food Management and Evaluation Assessment
C. Foodborne Microbial Event Assessment
D. Food Manufacturing Excellence Appraisal
View answer
Correct Answer: A
Question #2
Which of the following is an example of a chemical hazard in food safety?
A. Pesticide residue
B. Allergen cross-contact
C. Foreign objects in food
D. Pathogenic bacteria
View answer
Correct Answer: A
Question #3
Which of the following best defines the term "critical limit" in the context of food safety?
A. The maximum number of employees allowed in a production area
B. The temperature at which food should be consumed
C. The point at which a control measure must be applied to prevent or eliminate a hazard
D. The minimum pH level required for food preservation
View answer
Correct Answer: C
Question #4
What is the first step in developing a HACCP plan?
A. Implementing corrective actions
B. Identifying critical control points
C. Establishing monitoring procedures
D. Conducting a hazard analysis
View answer
Correct Answer: D
Question #5
How many principles are there in the HACCP system?
A. 3
B. 5
C. 7
D. 9
View answer
Correct Answer: C
Question #6
What does the acronym CFR stand for in relation to food safety regulations in the United States?
A. Certified Food Recall
B. Code of Federal Regulations
C. Consumer Food Responsibility
D. Central Food Repository
View answer
Correct Answer: B
Question #7
What is the initial step in the audit process?
A. Determining the nutritional content of products
B. Assessing employee performance
C. Evaluating marketing strategies
D. Establishing the audit objectives and scope
View answer
Correct Answer: D
Question #8
What is the main goal of a Corrective and Preventive Action (CAPA) program in food safety management?
A. Identifying the most profitable products
B. Increasing production speed
C. Reducing employee turnover
D. Addressing and preventing recurring issues
View answer
Correct Answer: D
Question #9
Which of the following is a key principle of Total Quality Management (TQM)?
A. Minimizing customer feedback
B. Focusing solely on production speed
C. Continuous improvement
D. Limiting employee involvement
View answer
Correct Answer: C
Question #10
Which of the following is an example of a prerequisite program for food safety?
A. Product pricing strategy
B. Employee vacation scheduling
C. Cleaning and sanitation procedures
D. Team-building workshops
View answer
Correct Answer: C

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