SQF Test UPDATED Exam Questions and
CORRECT Answers
are the two most frequently reported food borne diseases
worldwide - CORRECT ANSWER - Campylobacteriosis and salmonellosis
GHP: - CORRECT ANSWER - Good Hygiene Practice.
The SQF Code - CORRECT ANSWER - is a process and product certification standard. It
is a Hazard Analysis Critical Control Points
(HACCP)-based food safety and quality management system that utilizes the National Advisory
Committee on
Microbiological Criteria for Food (NACMCF) and the CODEX Alimentarius Commission
HACCP principles and guidelines,
the SQF program has been owned and managed - CORRECT ANSWER - by the Food
Marketing Institute
(FMI) since 2003
assurance that the supplier's food safety plans have been implemented in
accordance with the HACCP method and applicable regulatory requirements and that they have
been verified and
determined effective to manage food safety. It is also a statement of the supplier's commitment to
1. produce safe, quality food,
2. comply with the requirements of the SQF Code, and
3. comply with applicable food legislation. - CORRECT ANSWER - Certification of an
SQF System
, SQF Code requires that every supplier have - CORRECT ANSWER - a suitably qualified
SQF practitioner on site to oversee the development, implementation, review and maintenance of
the SQF System,
Level 1 Food Safety Fundamentals: - CORRECT ANSWER - An entry level for new and
developing businesses covering only
GAP/GMP/GDP requirements and basic food safety elements (Module 2);
SQF - CORRECT ANSWER - Safe Quality Food
(GSP). - CORRECT ANSWER - "Good Storage Practice"
(ISO 22716) - CORRECT ANSWER - GMP for Cosmetics Industries:Guidelines
GAP - CORRECT ANSWER - Good Agricultural Practice
GDP - CORRECT ANSWER - Good Distribution Practice
GDocP - CORRECT ANSWER - Good Documentation PracticeG
GHP - CORRECT ANSWER - Good Hygiene Practice
Level 2 Certified HACCP Based Food Safety Plans: - CORRECT ANSWER -
Incorporates all Level 1 system requirements and additionally requires that a food safety risk
analysis of the product and its associated processes has been completed to identify the hazards
and the action taken to eliminate, prevent or reduce their occurrence.
System elements in Module 2 at
level 2 are required;
CORRECT Answers
are the two most frequently reported food borne diseases
worldwide - CORRECT ANSWER - Campylobacteriosis and salmonellosis
GHP: - CORRECT ANSWER - Good Hygiene Practice.
The SQF Code - CORRECT ANSWER - is a process and product certification standard. It
is a Hazard Analysis Critical Control Points
(HACCP)-based food safety and quality management system that utilizes the National Advisory
Committee on
Microbiological Criteria for Food (NACMCF) and the CODEX Alimentarius Commission
HACCP principles and guidelines,
the SQF program has been owned and managed - CORRECT ANSWER - by the Food
Marketing Institute
(FMI) since 2003
assurance that the supplier's food safety plans have been implemented in
accordance with the HACCP method and applicable regulatory requirements and that they have
been verified and
determined effective to manage food safety. It is also a statement of the supplier's commitment to
1. produce safe, quality food,
2. comply with the requirements of the SQF Code, and
3. comply with applicable food legislation. - CORRECT ANSWER - Certification of an
SQF System
, SQF Code requires that every supplier have - CORRECT ANSWER - a suitably qualified
SQF practitioner on site to oversee the development, implementation, review and maintenance of
the SQF System,
Level 1 Food Safety Fundamentals: - CORRECT ANSWER - An entry level for new and
developing businesses covering only
GAP/GMP/GDP requirements and basic food safety elements (Module 2);
SQF - CORRECT ANSWER - Safe Quality Food
(GSP). - CORRECT ANSWER - "Good Storage Practice"
(ISO 22716) - CORRECT ANSWER - GMP for Cosmetics Industries:Guidelines
GAP - CORRECT ANSWER - Good Agricultural Practice
GDP - CORRECT ANSWER - Good Distribution Practice
GDocP - CORRECT ANSWER - Good Documentation PracticeG
GHP - CORRECT ANSWER - Good Hygiene Practice
Level 2 Certified HACCP Based Food Safety Plans: - CORRECT ANSWER -
Incorporates all Level 1 system requirements and additionally requires that a food safety risk
analysis of the product and its associated processes has been completed to identify the hazards
and the action taken to eliminate, prevent or reduce their occurrence.
System elements in Module 2 at
level 2 are required;
