CFSSA Certified in Food Safety
Supplier Audits CFSSA Exam
Question 1. What is the primary purpose of defining the scope and
objectives before conducting a food safety audit?
A) To determine the audit team size
B) To establish the audit schedule and resources
C) To clearly outline what processes, areas, and standards will be
evaluated
D) To prepare the final audit report
Answer: C
Explanation: Defining the scope and objectives ensures clarity on which
processes, areas, and standards are to be evaluated, guiding the entire
audit process effectively.
Question 2. Which document review is most critical during pre-audit
documentation review?
,CFSSA Certified in Food Safety
Supplier Audits CFSSA Exam
A) Employee personal files
B) Previous audit reports and corrective actions
C) Marketing strategies
D) Customer complaint logs
Answer: B
Explanation: Reviewing previous audit reports and corrective actions
helps identify past non-conformities and areas requiring focus,
improving audit effectiveness.
Question 3. How does understanding the food sector/category influence
the audit plan?
A) It determines the audit team’s travel arrangements
,CFSSA Certified in Food Safety
Supplier Audits CFSSA Exam
B) It helps tailor the audit to specific risks and regulatory requirements
of that sector
C) It dictates the final audit report format
D) It influences the company's marketing plan
Answer: B
Explanation: Knowing the food sector helps auditors focus on relevant
hazards, regulations, and practices unique to that industry, ensuring a
targeted and effective audit.
Question 4. What is the significance of reviewing prerequisite programs
(PRPs) during pre-audit?
A) To check the financial stability of the facility
B) To verify foundational food safety practices that support HACCP
, CFSSA Certified in Food Safety
Supplier Audits CFSSA Exam
C) To prepare marketing materials
D) To evaluate employee satisfaction
Answer: B
Explanation: PRPs are basic conditions and activities necessary to
maintain a hygienic environment, forming the foundation for HACCP
and overall food safety.
Question 5. What determines the required duration of an audit?
A) The number of customers served daily
B) Facility size, complexity, scope, and history of non-conformities
C) The company's annual revenue
D) The location of the facility
Answer: B
Supplier Audits CFSSA Exam
Question 1. What is the primary purpose of defining the scope and
objectives before conducting a food safety audit?
A) To determine the audit team size
B) To establish the audit schedule and resources
C) To clearly outline what processes, areas, and standards will be
evaluated
D) To prepare the final audit report
Answer: C
Explanation: Defining the scope and objectives ensures clarity on which
processes, areas, and standards are to be evaluated, guiding the entire
audit process effectively.
Question 2. Which document review is most critical during pre-audit
documentation review?
,CFSSA Certified in Food Safety
Supplier Audits CFSSA Exam
A) Employee personal files
B) Previous audit reports and corrective actions
C) Marketing strategies
D) Customer complaint logs
Answer: B
Explanation: Reviewing previous audit reports and corrective actions
helps identify past non-conformities and areas requiring focus,
improving audit effectiveness.
Question 3. How does understanding the food sector/category influence
the audit plan?
A) It determines the audit team’s travel arrangements
,CFSSA Certified in Food Safety
Supplier Audits CFSSA Exam
B) It helps tailor the audit to specific risks and regulatory requirements
of that sector
C) It dictates the final audit report format
D) It influences the company's marketing plan
Answer: B
Explanation: Knowing the food sector helps auditors focus on relevant
hazards, regulations, and practices unique to that industry, ensuring a
targeted and effective audit.
Question 4. What is the significance of reviewing prerequisite programs
(PRPs) during pre-audit?
A) To check the financial stability of the facility
B) To verify foundational food safety practices that support HACCP
, CFSSA Certified in Food Safety
Supplier Audits CFSSA Exam
C) To prepare marketing materials
D) To evaluate employee satisfaction
Answer: B
Explanation: PRPs are basic conditions and activities necessary to
maintain a hygienic environment, forming the foundation for HACCP
and overall food safety.
Question 5. What determines the required duration of an audit?
A) The number of customers served daily
B) Facility size, complexity, scope, and history of non-conformities
C) The company's annual revenue
D) The location of the facility
Answer: B
