Worksheetsبنك دكتور مصطفي عبدالله
Total questions: 46
Worksheet time: 23mins
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
11. If the site does not have the appropriate in-house knowledge of food safety, authenticity, Legality or quality, external expertise ……….. Consultants may be used
A) Quality control
B) Quality Assurance
C) Food safety
D) Production
12. …………. shall be developed and managed by a multi-disciplinary Food safety team that includes those responsible for quality assurance, technical
A) fishbone diagram
B) flow chart
C) HACCP PLAN
D) Pareto chart
13. …………. shall be prepared to cover each product, product category or process. This Shall set out all aspects of the food process operation within the HACCP
A) flow diagram
B) Check sheet
C) Control chart
D) Histogram
14. …………. shall verify the accuracy of the flow diagrams by on-site audit At least annually, and whenever there are changes to the process
A) The HACCP food safety team
B) The senior management team
C) the recall management team
D) The management team
15. For each hazard that requires control, control points shall be reviewed to identify those that Are critical. This requires a logical approach and may be facilitated by use of a ……….
A) Rick matrix
B) Decision tree
C) Digital solutions
D) Not current answer
16. For each CCP, the appropriate critical limits shall be defined in order to identify clearly Whether the process is in or out of control. Critical limits shall be:
A) measurable wherever possible
B) Unmeasurable wherever possible
C) Unsupported by clear guidance
D) Not current answer
17. HACCP food safety team shall review the HACCP or food safety plan and prerequisite Programmes at ……
A) Every year
B) Every 2 year
C) Every 3 months
D) Every month once
18. The approval Procedure shall be based on risk and include either one or a combination of: a valid certification to the applicable …….. Standard The Scope of the certification shall include the raw materials purchased
A) BRCGS
B) HOWRI
C) RQLPA
D) COFHK
19. ………. Is defined as where intermediate production, Processing, storage or any intermediate step in the manufacture of a product is completed at another company or Another site.
A) Insourced processing
B) Outsourced processing
C) Additional processing
D) Completed processing
20. The traceability test shall include a summary of the documents that should be referenced During the test , Traceability should be achievable within ………
A) 4 hours
B) 6 hours
C) 12 hours
D) 20 hours
21. ………are defined as food products that would normally fall within the scope of the Standard and are Stored at the facilities of the site being audited
A) Traded products
B) Factory products
C) canned products
D) Classified products
22. ………. is in response to market demand and allows companies to choose an Audit option which best suits their customers’ requirements, factory operations and the maturity of their food safety Systems.
A) Contact approach
B) Visual approach
C) flexible approach
D) Radar approach
23. ……….describes how these audit processes operate and explains the rules around the audit and Certification to the Standard.
A) Control Protocol
B) Transfer Protocol
C) audit protocol
D) Internet Protocol
24. …………successful sites are awarded a certificate with a grade of AA, A, B, C or D, depending on the Number and type of non-conformities identified
A) announced audit
B) Internal audits
C) witness audits
D) Subsequent audits
25. …………… successful sites will receive an Unannounced grade of AA+, A+, B+, C+ or D+, depending on the number and type of non-conformities identified.
A) Unannounced audit
B) Subsequent audits
C) witness audits
D) Internal audits
26. The ISO 9000 family includes standards such as: ……………that focuses on improving the efficiency and effectiveness of a QMS.
A) The ISO 9001: 2015
B) The ISO 9004:2009
C) The ISO 19011:2011
D) The ISO 9001:2008
27. …………… can be applied to all processes and to the quality management system as a Whole illustrates how clauses can be grouped
A) The PDCA cycle
B) The HACCP plan
C) The Flow Chart
D) The Pareto Chart
28. …….is Risks associated with the ability of the workforce, motivation to perform work, high labour turnover, skills shortages, high costs. injury.
A) Politic
B) Legal
C) Operation
D) Manpower
29. ……..is Risks associated with changes in national leadership, stability and change leadership
A) Politic
B) Legal
C) Operation
D) Financial
30. …………… is knowledge specific , it is generally gained by Experience. It is information that is used and shared to achieve the organization’s objectives.
A) Empiricism knowledge
B) Rationalism knowledge
C) Superstition knowledge
D) Organization knowledge
31. Organization shall: Determine are relevant to purpose and strategic Direction , the internal issues such as………..
A) Regulatory
B) Suppliers
C) Economic backdrop
D) Technological
32. Organization shall: Determine are relevant to purpose and strategic Direction , the external issues such as ………
A) Client requirements
B) Market requirements
C) Investor relations
D) Business development
33. ………….is essential for achieving an effective quality management system. for example, carrying out preventive action to eliminate potential Nonconformities
A) Associative thinking
B) Analytical thinking
C) Application thinking
D) Risk – based thinking
34. ………….Action taken to address risk and opportunities must be appropriate to the potential impact on The conformity of products and services
A) Awareness
B) Planning
C) Support
D) Competence
35. Requirements for products and services: ……………..is obtaining customer feedback relating to products and services
A) Customer communication
B) Determination of requirements
C) Review of requirements
D) Design and development
36. In design and development ...........The organization shall determine information derived from previous similar design and development activities
A) Output
B) Input
C) Control
D) Review
37. The organization shall retain documented of the management review output shall include decisions and actions related to …………..
A) Audit results
B) Adequacy of resources
C) Opportunities for improvement
D) Resources needed
38. In………….The organization shall determine and provide the persons necessary for the effective Implementation of its quality management system
A) Resources
B) People
C) Infrastructure
D) Processes
39. …………Shall be available and be maintained as documented information; be available to relevant interested parties, as appropriate.
A) The quality policy
B) Costumer focus
C) Leadership
D) Organizational roles
40. Schematic representation of the elements of a single process in Possible controls and check points to monitor and measure performance …….
A) Sources of input – input - activities – output – receivers of outputs
B) receivers of outputs – sources of input – input – activities – outputs
C) sources of input – outputs – activities – inputs - receivers of outputs
D) receivers of outputs – outputs – activities – inputs - sources of input
41. ………… means the standard that determines the acceptability of a product, a group of foodstuffs, or a process, based on the presence or absence of a number of microorganisms
A) Microbiological standard
B) Food safety standard
C) Health Standard
D) Product validity period
42. ……………. means the standard that is applicable to the products offered in the market during the validity period, which determines the acceptance of a product, a batch of it, or a group of foodstuffs.
A) Food safety standard
B) Microbiological standard
C) Health Standard
D) Product validity period
43. ……………means the standard indicating the acceptable performance of the production process in the food establishment during the preparation and manufacturing processes
A) Health Standard
B) Food safety standard
C) Microbiological standard
D) Product validity period
44. …………… means the food designated by the producer or manufacturer for the purpose of direct human consumption without the need for cooking.
A) Ready-to-use food
B) Food for special medical purposes
C) Food for infants
D) Food for animals
45. ………….denotes the acceptable microbial number in the sample unit, and it separates the matching result from the non-conforming result
A) n
B). M
C). c
D). m
عن أبي هريرة - رضي الله عنه - قال: قال رسول الله - صلى الله عليه وسلم -: ((كلمتان خفيفتان على اللسان، ثقيلتان في الميزان، حبيبتان إلى الرحمن: .....، .....))
.....
.......
.....
سبحان الله وبحمده، سبحان الله العظيم
