SQF Practitioner Certification – Requirements, Responsibilities, and Exam Preparation Q&A
which of the following must be registered by the certification body the auditor
light fittings in areas of exposed product shall be shatterproof or fitted with protected
covers
which entity makes the final decision on a supplier's certification? the certification body
identity preserved food include organic, Kosher, and HALAL products
which of the following is a difference between re-certification and a surveillance audit a
surveillance audit is conducted when the supplier attains a "C" rating
what is the purpose of an internal audit program? to verify the effectiveness of the SQF
system
personnel access to doors shall be fly-proofed and fitted with a self-closing device
what is the purpose of the accreditation body to audit certification bodies
a supplier's initial SQF certification audit includes desk audit
ice used as a processing aid or ingredient shall be made from water that meets national or
international microbiological and quality standards
to obtain SQF certification a supplier is required to implement a food safety plan using the
HACCP method
,when shall disposable gloves be changed upon re-entry to the processing area
an employee training program created by the operator shall record training events in a
register
specifications are required for packaging materials
a food quality plan is based on the HACCP method
the effectiveness of the product trace system shall be tested at least annually
how often must a supplier register with SQF annually
the SQF program requires that internal audits identify the person responsible for conducting
the audits
if an emergency situation requires a supplier to purchase raw materials from a non-approved
supplier, the supplier shall inspect or analyze the emergency supplier before use
the SQF certificate of registration is issued by the certification body following the successful
completion of a certification audit
a food safety manual shall be documented, maintained, and made available to relevant staff
what is an appropriate flow of product through operation raw material receiving - raw
material storage - processing - packaging - shipping
, what action would verify the effectiveness of a sanitation program? a preoperational
inspection of surfaces in product processing areas
where is an appropriate location for hand washing signage near entry doors to food
processing areas
what is true regarding the use of contract manufacturers the supplier shall verify all
customer requirements are being met
what is true of personnel suffering from or carriers of any infectious disease they shall not
engage in product handling or food processing
the verification schedule must include their frequency of completion and the person
responsible for the activity
who is responsible for validating changes to the food safety plan the SQF practitioner
who should perform inspections for pest activity trained personnel
what is not permitted in food storage, processing, handling, and packaging areas? glass
thermometer
what should be included in the food safety manual a list of products covered by the scope of
certification
under what conditions can the SQF quality shield be used when the supplier has achieved a
level 3 certification
which of the following must be registered by the certification body the auditor
light fittings in areas of exposed product shall be shatterproof or fitted with protected
covers
which entity makes the final decision on a supplier's certification? the certification body
identity preserved food include organic, Kosher, and HALAL products
which of the following is a difference between re-certification and a surveillance audit a
surveillance audit is conducted when the supplier attains a "C" rating
what is the purpose of an internal audit program? to verify the effectiveness of the SQF
system
personnel access to doors shall be fly-proofed and fitted with a self-closing device
what is the purpose of the accreditation body to audit certification bodies
a supplier's initial SQF certification audit includes desk audit
ice used as a processing aid or ingredient shall be made from water that meets national or
international microbiological and quality standards
to obtain SQF certification a supplier is required to implement a food safety plan using the
HACCP method
,when shall disposable gloves be changed upon re-entry to the processing area
an employee training program created by the operator shall record training events in a
register
specifications are required for packaging materials
a food quality plan is based on the HACCP method
the effectiveness of the product trace system shall be tested at least annually
how often must a supplier register with SQF annually
the SQF program requires that internal audits identify the person responsible for conducting
the audits
if an emergency situation requires a supplier to purchase raw materials from a non-approved
supplier, the supplier shall inspect or analyze the emergency supplier before use
the SQF certificate of registration is issued by the certification body following the successful
completion of a certification audit
a food safety manual shall be documented, maintained, and made available to relevant staff
what is an appropriate flow of product through operation raw material receiving - raw
material storage - processing - packaging - shipping
, what action would verify the effectiveness of a sanitation program? a preoperational
inspection of surfaces in product processing areas
where is an appropriate location for hand washing signage near entry doors to food
processing areas
what is true regarding the use of contract manufacturers the supplier shall verify all
customer requirements are being met
what is true of personnel suffering from or carriers of any infectious disease they shall not
engage in product handling or food processing
the verification schedule must include their frequency of completion and the person
responsible for the activity
who is responsible for validating changes to the food safety plan the SQF practitioner
who should perform inspections for pest activity trained personnel
what is not permitted in food storage, processing, handling, and packaging areas? glass
thermometer
what should be included in the food safety manual a list of products covered by the scope of
certification
under what conditions can the SQF quality shield be used when the supplier has achieved a
level 3 certification
