FQD Food Quality Management Quiz
Q Chapter 1
1. What is Food Quality Management?
2. What is the influence of ambiguity on FQM?
3. What is the influence of uncertainty on FQM?
4. What is the definition of quality?
5. What are examples of the technical aspects in food production?
6. What are examples of the managerial aspects in food production?
7. Can you name three challenges for a food quality manager?
Q Chapter 2
1. What are examples of food components?
2. What are examples of food (decay) processes?
3. What are microbiological processes?
4. What are the three categories of microbiological processes? Explain them.
5. What are chemical processes? (Three kinds)
6. What are biochemical processes?
7. What are physical processes?
8. What are physiological processes?
9. Which two types of physiological processes are there?
10. What does the analytical model of food quality entail?
11. What does it mean to say that we can judge our foods both objectively and subjectively?
12. What is shelf-life?
13. What is convenience?
14. In food supply chains there are three levels, which three?
15. What is the Codex Alimentarius?
16. What are the objectives of the European General Food Law?
17. What is the US Food Law?
18. What are the four steps of analysing food quality problem situations?
Q Chapter 3
1. What is the definition of quality management?
2. What are the four basic management functions?
3. What are the two dimensions that planning and control have in common?
4. What do organisational measures do?
5. The scope and nature of measures varies on centralisation and formalisation. What do those factors
mean?
6. In exercising authority there are two different types of authority. Which two?
7. There are different organisation design. What do the mechanistic design and the organic design
entail?
8. What is the definition of leading?
9. What are the five steps of the decision making process?
10. Can you explain the power of position and the power of the person?
11. What are the three enablers in effective decision making?
12. What are the two aspects of the enabler ‘people’?
13. What are the four aspects of the enabler ‘organisational arrangements’?
, 14. What are the three kinds of information from the enabler ‘information and systems’?
15. What are the six administrative concepts?
16. What are the Quality Management philosophies of Deming, Juran, Crosby, and Feigenbaum?
Q Chapter 4
1. The food quality management consists of several principles. What is the first principle?
2. What is the second principle?
3. What is food behaviour?
4. What are food dynamics?
5. What are human dynamics?
6. What are administrative conditions?
7. What is the third principle?
8. What are the four technological functions of the FQM Functions Model?
9. What are the five managerial functions of the FQM Functions Model?
10. What are eight important terminologies in Food Quality Management?
11. What are the three levels of consumer involvement?
Q Chapter 5
1. What is quality design?
2. What are the four stages of the product life cycle?
3. What are the seven kinds of product innovations?
4. What are the seven typical product conditions?
5. What are the four different kind of sensory panels?
6. What are the four typical process and production conditions?
7. What is the Taguchi Method?
8. What are the four groups of Hygienic Design Principles?
9. What are the three critical aspects in Quality Design?
10. In the House of Quality there are three matrices; which three?
11. What are the two levels of collaboration in the Quality Design Process?
Q Chapter 6
1. What is quality control?
2. What is the feedforward control circle?
3. What is the feedback control circle?
4. What are product control and process control?
5. Which two types of variation are there?
6. Which three product control tools and methods are there?
7. What are the three acceptance methods?
8. What does the Shewhart Control Chart entail?
9. What is the process capability analysis?
10. How does the Codex General Principles of Food Hygiene define food hygiene?
11. What is the definition of decision making on control?
12. Which types of control decisions are there?
13. What is a supplier audit?
14. What is a supplier certification?
15. What are standard operating procedures?
16. Which three types of distributor relationships are there?
Q Chapter 1
1. What is Food Quality Management?
2. What is the influence of ambiguity on FQM?
3. What is the influence of uncertainty on FQM?
4. What is the definition of quality?
5. What are examples of the technical aspects in food production?
6. What are examples of the managerial aspects in food production?
7. Can you name three challenges for a food quality manager?
Q Chapter 2
1. What are examples of food components?
2. What are examples of food (decay) processes?
3. What are microbiological processes?
4. What are the three categories of microbiological processes? Explain them.
5. What are chemical processes? (Three kinds)
6. What are biochemical processes?
7. What are physical processes?
8. What are physiological processes?
9. Which two types of physiological processes are there?
10. What does the analytical model of food quality entail?
11. What does it mean to say that we can judge our foods both objectively and subjectively?
12. What is shelf-life?
13. What is convenience?
14. In food supply chains there are three levels, which three?
15. What is the Codex Alimentarius?
16. What are the objectives of the European General Food Law?
17. What is the US Food Law?
18. What are the four steps of analysing food quality problem situations?
Q Chapter 3
1. What is the definition of quality management?
2. What are the four basic management functions?
3. What are the two dimensions that planning and control have in common?
4. What do organisational measures do?
5. The scope and nature of measures varies on centralisation and formalisation. What do those factors
mean?
6. In exercising authority there are two different types of authority. Which two?
7. There are different organisation design. What do the mechanistic design and the organic design
entail?
8. What is the definition of leading?
9. What are the five steps of the decision making process?
10. Can you explain the power of position and the power of the person?
11. What are the three enablers in effective decision making?
12. What are the two aspects of the enabler ‘people’?
13. What are the four aspects of the enabler ‘organisational arrangements’?
, 14. What are the three kinds of information from the enabler ‘information and systems’?
15. What are the six administrative concepts?
16. What are the Quality Management philosophies of Deming, Juran, Crosby, and Feigenbaum?
Q Chapter 4
1. The food quality management consists of several principles. What is the first principle?
2. What is the second principle?
3. What is food behaviour?
4. What are food dynamics?
5. What are human dynamics?
6. What are administrative conditions?
7. What is the third principle?
8. What are the four technological functions of the FQM Functions Model?
9. What are the five managerial functions of the FQM Functions Model?
10. What are eight important terminologies in Food Quality Management?
11. What are the three levels of consumer involvement?
Q Chapter 5
1. What is quality design?
2. What are the four stages of the product life cycle?
3. What are the seven kinds of product innovations?
4. What are the seven typical product conditions?
5. What are the four different kind of sensory panels?
6. What are the four typical process and production conditions?
7. What is the Taguchi Method?
8. What are the four groups of Hygienic Design Principles?
9. What are the three critical aspects in Quality Design?
10. In the House of Quality there are three matrices; which three?
11. What are the two levels of collaboration in the Quality Design Process?
Q Chapter 6
1. What is quality control?
2. What is the feedforward control circle?
3. What is the feedback control circle?
4. What are product control and process control?
5. Which two types of variation are there?
6. Which three product control tools and methods are there?
7. What are the three acceptance methods?
8. What does the Shewhart Control Chart entail?
9. What is the process capability analysis?
10. How does the Codex General Principles of Food Hygiene define food hygiene?
11. What is the definition of decision making on control?
12. Which types of control decisions are there?
13. What is a supplier audit?
14. What is a supplier certification?
15. What are standard operating procedures?
16. Which three types of distributor relationships are there?
