1. In………….The Standard shall not apply to activities relating to the wholesale, importation, distribution or storage of food Products

• A) The scope of the Standard

• B) Senior management commitment

• C) The food safety management system

• D) Food safety legislation

2. ……… Is provide a processing environment which ensures that the risks of product contamination are minimized.

• A) The scope of the Standard

• B) Senior management commitment

• C) The food safety management system

• D) Food safety legislation

3. ………….Specific terms are drawn from global terminology to describe Expectations. Sites are not required to adopt the specific terminology

• A) Senior management commitment

• B) A HACCP-based system

• C) Prerequisite programmes

• D) A product safety and quality management system

4. The Standard is a process and product certification scheme. In this scheme, food businesses are certificated upon Completion of a satisfactory audit by an auditor is ………….

• A) Prerequisite programmes

• B) The certification process

• C) Documented procedures

• D) Position statements

5. …………..Meeting part of the ‘due diligence’ requirements for both the certificated food manufacturer and its customers

• A) the food safety plan

• B) Principles of the Standard

• C) Food safety legislation

• D) Benefits of the Standard

6. An internationally recognised and …………benchmarked standard that provides a report and certification which can Be accepted by customers in place of their own audits

• A) GFSI

• B) HQHI

• C) KPRO

• D) DETK

7. BRCGS produces a range of guidance documents, training courses and a self-assessment tool designed to category-specific guidance for ……………

• A) Frozen-produce

• B) İndustry – produce

• C) Treated – produce

• D) fresh-produce

8. Auditing these areas forms a significant proportion of the audit around …….. of the audit time is spent auditing Production and site facilities, interviewing staff

• A) 90%

• B) 50%

• C) 40%

• D) 70%

9. The most senior ……… on site shall participate in the opening And closing meetings of the audit for certification to the Standard.

• A) Senior Management

• B) Previous management

• C) Department management

• D) Operation management

10. He company shall have an organization chart demonstrating ……...... of the company. The responsibilities for the management of activities which ensure food safety.

• A) the management structure

• B) The management authority

• C) The management review

• D) Not current answer