FSSC 22000 Certification Exam 2026–2027
Newest Update 90 Questions with Advanced
Answers and Explanations Grade A Plus
Guaranteed
1. What is the main objective of FSSC 22000?
A) Increase food production
B) Ensure food safety management system certification
C) Improve marketing of food products
D) Reduce packaging costs
B) Ensure food safety management system certification
FSSC 22000 focuses on food safety across the entire supply chain through a certified
management system.
2. FSSC 22000 is based primarily on which standards?
A) ISO 9001 only
B) ISO 14001 only
C) ISO 22000 and PRPs
D) HACCP only
C) ISO 22000 and PRPs
It integrates ISO 22000 with prerequisite programs and additional FSSC requirements.
3. HACCP stands for:
A) Hazard Analysis and Critical Control Points
B) Health Analysis Control and Certification Program
C) Hazard Assessment and Compliance Control Plan
D) Hygiene Analysis and Critical Care Plan
A) Hazard Analysis and Critical Control Points
HACCP identifies and controls food safety hazards.
4. PRPs in FSSC 22000 refer to:
A) Product Review Policies
B) Prerequisite Programs
C) Process Risk Procedures
D) Production Regulation Plans
B) Prerequisite Programs
PRPs support basic hygiene and operational conditions.
5. Which organization manages FSSC 22000 scheme?
A) WHO
B) Foundation FSSC
C) ISO
D) FAO
B) Foundation FSSC
The scheme is owned by the FSSC Foundation.
6. A Critical Control Point (CCP) is:
A) A marketing step
, B) A point where hazards are controlled
C) A packaging step
D) A shipping process
B) A point where hazards are controlled
CCPs are essential steps in HACCP where control is applied.
7. ISO 22000 focuses on:
A) Financial auditing
B) Food safety management systems
C) Environmental protection
D) Product branding
B) Food safety management systems
It sets requirements for food safety across organizations.
8. Which hazard is biological?
A) Metal fragments
B) Pesticides
C) Salmonella
D) Glass pieces
C) Salmonella
It is a biological pathogen.
9. Chemical hazards include:
A) Bacteria
B) Viruses
C) Cleaning agents
D) Rodents
C) Cleaning agents
Chemical contamination includes detergents and toxins.
10. Physical hazards include:
A) Bacteria
B) Glass shards
C) Viruses
D) Allergens
B) Glass shards
Physical hazards are foreign objects.
11. FSSC 22000 certification is applicable to:
A) Only farms
B) Entire food supply chain
C) Only restaurants
D) Only transport companies
B) Entire food supply chain
It covers production to distribution.
12. GMP stands for:
A) Global Manufacturing Plan
B) Good Manufacturing Practices
C) General Management Procedures
D) Global Monitoring Process
Newest Update 90 Questions with Advanced
Answers and Explanations Grade A Plus
Guaranteed
1. What is the main objective of FSSC 22000?
A) Increase food production
B) Ensure food safety management system certification
C) Improve marketing of food products
D) Reduce packaging costs
B) Ensure food safety management system certification
FSSC 22000 focuses on food safety across the entire supply chain through a certified
management system.
2. FSSC 22000 is based primarily on which standards?
A) ISO 9001 only
B) ISO 14001 only
C) ISO 22000 and PRPs
D) HACCP only
C) ISO 22000 and PRPs
It integrates ISO 22000 with prerequisite programs and additional FSSC requirements.
3. HACCP stands for:
A) Hazard Analysis and Critical Control Points
B) Health Analysis Control and Certification Program
C) Hazard Assessment and Compliance Control Plan
D) Hygiene Analysis and Critical Care Plan
A) Hazard Analysis and Critical Control Points
HACCP identifies and controls food safety hazards.
4. PRPs in FSSC 22000 refer to:
A) Product Review Policies
B) Prerequisite Programs
C) Process Risk Procedures
D) Production Regulation Plans
B) Prerequisite Programs
PRPs support basic hygiene and operational conditions.
5. Which organization manages FSSC 22000 scheme?
A) WHO
B) Foundation FSSC
C) ISO
D) FAO
B) Foundation FSSC
The scheme is owned by the FSSC Foundation.
6. A Critical Control Point (CCP) is:
A) A marketing step
, B) A point where hazards are controlled
C) A packaging step
D) A shipping process
B) A point where hazards are controlled
CCPs are essential steps in HACCP where control is applied.
7. ISO 22000 focuses on:
A) Financial auditing
B) Food safety management systems
C) Environmental protection
D) Product branding
B) Food safety management systems
It sets requirements for food safety across organizations.
8. Which hazard is biological?
A) Metal fragments
B) Pesticides
C) Salmonella
D) Glass pieces
C) Salmonella
It is a biological pathogen.
9. Chemical hazards include:
A) Bacteria
B) Viruses
C) Cleaning agents
D) Rodents
C) Cleaning agents
Chemical contamination includes detergents and toxins.
10. Physical hazards include:
A) Bacteria
B) Glass shards
C) Viruses
D) Allergens
B) Glass shards
Physical hazards are foreign objects.
11. FSSC 22000 certification is applicable to:
A) Only farms
B) Entire food supply chain
C) Only restaurants
D) Only transport companies
B) Entire food supply chain
It covers production to distribution.
12. GMP stands for:
A) Global Manufacturing Plan
B) Good Manufacturing Practices
C) General Management Procedures
D) Global Monitoring Process
