SQF – Safe Quality Food Program – Overview and Certification Requirements
Where is the requirement for a training register found in the SQF Code?
A. 2.7.7.1
B. 2.8.2.1
C. 2.9.2.1
D. 2.9.7.1 D. 2.9.7.1
What is to be considered when evaluating the location of the premises?
A. The access to major water sources.
B. The time allocated for construction.
C. The bearing on neighboring facilities.
D. The impact on safety and hygienic operations D. The impact on safety and hygienic
operations
Surfaces not in direct contact with food shall be:
A. painted with non-toxic paint.
B. made of slip-resistant materials.
C. made with stainless steel or other impervious materials.
D. constructed of materials that do not pose a food safety risk D. constructed of materials
that do not pose a food safety risk
What flooring material is appropriate in a food manufacturing facility?
A. Concrete to allow water runoff.
B. Stainless steel that will not rust.
C. Rubberized material that prevents slipping.
D. Impact-resistant material that can be graded. C. Rubberized material that prevents
slipping.
,What is required of a product inspection area?
A. Easy access to hand washing facilities.
B. A large table on which to place the product.
C. Solid walls that protect the product from contamination.
D. Lighting at a distance of 1 m (3 ft.) above the inspection surface. A. Easy access to hand
washing facilities.
In which element is the maintenance schedule addressed?
A. 11.1.2.1
B. 11.2.3.5
C. 11.2.9.2
D. 11.2.12.1 C. 11.2.9.2
What must equipment be calibrated against?
A. A procedural or process standard.
B. An expert-validated industry standard.
C. The facility's standard operating procedure.
D. A national or international reference standard. D. A national or international reference
standard.
What must be outlined as part of a facility's pest and vermin management program?
A. How to select a pest control service.
B. How often pest control training must be conducted.
C. Management's role in choosing pest control chemicals.
D. Measures employees must take when they come in contact with a bait station. D.
Measures employees must take when they come in contact with a bait station.
, What must be done with empty pest control chemical containers?
A. Label and isolate.
B. Store in packing sheds.
C. Dispose in municipal waste.
D. Wash and sanitize before reuse. A. Label and isolate.
Who is to be authorized to handle sanitizers and detergents?
A. Trained staff.
B. SQF practitioner.
C. Purchasing manager.
D. Senior management. A. Trained staff.
Which of the following assures cleaning has taken place?
A. MSDS reviews.
B. Sanitation training.
C. Sanitation schedule.
D. Pre-operational inspections. D. Pre-operational inspections.
What must be provided at hand wash basins in high-risk areas?
A. Hand sanitizer.
B. Cloth hand towels.
C. Antimicrobial soap.
D. Warm-air hand dryers. A. Hand sanitizer.
When must excessively soiled uniforms be changed?
Where is the requirement for a training register found in the SQF Code?
A. 2.7.7.1
B. 2.8.2.1
C. 2.9.2.1
D. 2.9.7.1 D. 2.9.7.1
What is to be considered when evaluating the location of the premises?
A. The access to major water sources.
B. The time allocated for construction.
C. The bearing on neighboring facilities.
D. The impact on safety and hygienic operations D. The impact on safety and hygienic
operations
Surfaces not in direct contact with food shall be:
A. painted with non-toxic paint.
B. made of slip-resistant materials.
C. made with stainless steel or other impervious materials.
D. constructed of materials that do not pose a food safety risk D. constructed of materials
that do not pose a food safety risk
What flooring material is appropriate in a food manufacturing facility?
A. Concrete to allow water runoff.
B. Stainless steel that will not rust.
C. Rubberized material that prevents slipping.
D. Impact-resistant material that can be graded. C. Rubberized material that prevents
slipping.
,What is required of a product inspection area?
A. Easy access to hand washing facilities.
B. A large table on which to place the product.
C. Solid walls that protect the product from contamination.
D. Lighting at a distance of 1 m (3 ft.) above the inspection surface. A. Easy access to hand
washing facilities.
In which element is the maintenance schedule addressed?
A. 11.1.2.1
B. 11.2.3.5
C. 11.2.9.2
D. 11.2.12.1 C. 11.2.9.2
What must equipment be calibrated against?
A. A procedural or process standard.
B. An expert-validated industry standard.
C. The facility's standard operating procedure.
D. A national or international reference standard. D. A national or international reference
standard.
What must be outlined as part of a facility's pest and vermin management program?
A. How to select a pest control service.
B. How often pest control training must be conducted.
C. Management's role in choosing pest control chemicals.
D. Measures employees must take when they come in contact with a bait station. D.
Measures employees must take when they come in contact with a bait station.
, What must be done with empty pest control chemical containers?
A. Label and isolate.
B. Store in packing sheds.
C. Dispose in municipal waste.
D. Wash and sanitize before reuse. A. Label and isolate.
Who is to be authorized to handle sanitizers and detergents?
A. Trained staff.
B. SQF practitioner.
C. Purchasing manager.
D. Senior management. A. Trained staff.
Which of the following assures cleaning has taken place?
A. MSDS reviews.
B. Sanitation training.
C. Sanitation schedule.
D. Pre-operational inspections. D. Pre-operational inspections.
What must be provided at hand wash basins in high-risk areas?
A. Hand sanitizer.
B. Cloth hand towels.
C. Antimicrobial soap.
D. Warm-air hand dryers. A. Hand sanitizer.
When must excessively soiled uniforms be changed?
