ASQ CFSQA Parts I and II| Ques ons and answers |
Updated RATED A+ | NEW 2025/2026
Prerequisite Programs (PRPs)
Broad spectrum controls for hazards, excluding cri cal control points
Personal hygiene
PRPs focused on preven ng contamina on caused by the interface of employees and food
process zones
Good Opera onal Prac ces (GOPs_
PRPs focused on preven ng contamina on of food during handling and transfer of products
Foreign Material and Glass Control
PRPs focused on preven ng the inclusion of objec onable or harmful foreign objects into food
products
Objec onable foreign objects
Physical contaminants such as burned product, hair, insects, and paper
Harmful contaminants
Foreign objects that may cause trauma c injury
Chemical hazards
sulfites, yellow #5, sanita on chemicals, allergens, mycotoxins, pes cides, refrigerants, solvents,
acid, caus cs, and sani zers
Chemical control
PRPs focused on procedures for the receipt, storage, use, disposal, and record keeping of
chemicals
Sanita on chemical handling
Maintain a master list of these chemicals. Should be stored away from food process zones and
be properly labeled
Process aid chemical control
, PRPs focused on the safe usage of chemicals applied to the food product
Process aid chemicals
Fungicides, microbicides, disinfectants, defoamers, and chela ng agents
Plant pes cide control
PRPs focused on safe usage of pes cides. These chemicals should be stored in locked and
labeled loca ons and approved for food plants
Maintenance chemical control
PRPs focused on lubricants, etc. Must all be food grade; have spill control procedures
Allergen control
PRPs established when a food product contains allergenic ingredients. Numerous control
strategies can be used.
Cleaning and sanita on
PRPs focused on the housekeeping, cleaning, and sani zing procedures used to control possible
contamina on
Cleaning
Removal of soils, debris, and chemicals from food processing equipment and environmental
surfaces
Sani zing
Applica on of microbicides to cleaned surfaces for the purpose of killing microorganisms
Microbiological control
PRPs focused on monitoring, assessing, and controlling the risk of microbial contamina on
Line profiling
Product sampling at different loca ons along the process flow to determine sources of microbial
loading in food products
Microbiological monitoring for Listeria
PRPs involving sampling surfaces in areas where cooked, refrigerated, or perishable products
are processed and packaged
Microbiological monitoring for Salmonella
Updated RATED A+ | NEW 2025/2026
Prerequisite Programs (PRPs)
Broad spectrum controls for hazards, excluding cri cal control points
Personal hygiene
PRPs focused on preven ng contamina on caused by the interface of employees and food
process zones
Good Opera onal Prac ces (GOPs_
PRPs focused on preven ng contamina on of food during handling and transfer of products
Foreign Material and Glass Control
PRPs focused on preven ng the inclusion of objec onable or harmful foreign objects into food
products
Objec onable foreign objects
Physical contaminants such as burned product, hair, insects, and paper
Harmful contaminants
Foreign objects that may cause trauma c injury
Chemical hazards
sulfites, yellow #5, sanita on chemicals, allergens, mycotoxins, pes cides, refrigerants, solvents,
acid, caus cs, and sani zers
Chemical control
PRPs focused on procedures for the receipt, storage, use, disposal, and record keeping of
chemicals
Sanita on chemical handling
Maintain a master list of these chemicals. Should be stored away from food process zones and
be properly labeled
Process aid chemical control
, PRPs focused on the safe usage of chemicals applied to the food product
Process aid chemicals
Fungicides, microbicides, disinfectants, defoamers, and chela ng agents
Plant pes cide control
PRPs focused on safe usage of pes cides. These chemicals should be stored in locked and
labeled loca ons and approved for food plants
Maintenance chemical control
PRPs focused on lubricants, etc. Must all be food grade; have spill control procedures
Allergen control
PRPs established when a food product contains allergenic ingredients. Numerous control
strategies can be used.
Cleaning and sanita on
PRPs focused on the housekeeping, cleaning, and sani zing procedures used to control possible
contamina on
Cleaning
Removal of soils, debris, and chemicals from food processing equipment and environmental
surfaces
Sani zing
Applica on of microbicides to cleaned surfaces for the purpose of killing microorganisms
Microbiological control
PRPs focused on monitoring, assessing, and controlling the risk of microbial contamina on
Line profiling
Product sampling at different loca ons along the process flow to determine sources of microbial
loading in food products
Microbiological monitoring for Listeria
PRPs involving sampling surfaces in areas where cooked, refrigerated, or perishable products
are processed and packaged
Microbiological monitoring for Salmonella
