ISO Standards and Food Safety Systems MCQs 50 Score: 0 Attempted: 0/50 Subscribe 1. : What does ISO stand for? (A) International Organization for Standardization (B) International System of Operations (C) Industrial Standard Office (D) International Safety Organization Show All Answers 2. : Which ISO standard is related to food safety management? (A) ISO 9001 (B) ISO 22000 (C) ISO 14001 (D) ISO 45001 3. : ISO 9001 focuses on: (A) Environmental protection (B) Occupational safety (C) Quality management system (D) Food labeling 4. : The headquarters of ISO are located in: (A) Paris (B) London (C) Geneva (D) Berlin 5. : Which ISO standard focuses on environmental management? (A) ISO 14001 (B) ISO 45001 (C) ISO 50001 (D) ISO 26000 6. : ISO 45001 is related to: (A) Food quality (B) Occupational health and safety (C) Energy efficiency (D) Waste management 7. : The PDCA cycle stands for: (A) Plan, Do, Check, Act (B) Process, Develop, Create, Apply (C) Prepare, Design, Check, Audit (D) Plan, Decide, Confirm, Act 8. : ISO 50001 deals with: (A) Energy management (B) Water treatment (C) Food labeling (D) Chemical testing 9. : Which standard promotes social responsibility? (A) ISO 45001 (B) ISO 26000 (C) ISO 14001 (D) ISO 50001 10. : ISO 22000 integrates the principles of: (A) GMP and GHP (B) HACCP and ISO 9001 (C) ISO 14001 and ISO 45001 (D) GAP and GMP 11. : What is the main goal of ISO certification? (A) To ensure standardization and improvement (B) To increase company profits (C) To reduce staff (D) To promote advertisements 12. : ISO 9001 certification ensures: (A) Product consistency and customer satisfaction (B) Waste management (C) Employee performance (D) Food shelf-life 13. : Which of the following is a prerequisite program under ISO 22000? (A) Personal hygiene (B) Food advertising (C) Nutrient analysis (D) Product design 14. : HACCP is based on how many principles? (A) 5 (B) 6 (C) 7 (D) 8 15. : ISO 14001 aims to: (A) Minimize environmental impact (B) Improve marketing (C) Increase production (D) Control pricing 16. : ISO 9001 belongs to which family of standards? (A) ISO 9000 (B) ISO 14000 (C) ISO 22000 (D) ISO 45000 17. : What does PRP stand for in ISO 22000? (A) Prerequisite Program (B) Product Review Plan (C) Process Risk Point (D) Preventive Response Program 18. : The first step in ISO 22000 implementation is: (A) Developing a food safety policy (B) Conducting audits (C) Applying for certification (D) Corrective action 19. : ISO standards are developed by: (A) Technical committees (B) National governments (C) Universities (D) Consumers 20. : ISO standards are reviewed every: (A) 5 years (B) 2 years (C) 8 years (D) 10 years 21. : Nonconformity means: (A) Deviation from a requirement (B) Achievement of a goal (C) Product certification (D) Customer feedback 22. : Corrective action is taken when: (A) A nonconformity is found (B) Certification is granted (C) Product is launched (D) System is approved 23. : Verification ensures that: (A) The system functions as intended (B) Customer is satisfied (C) Prices are stable (D) Documents are sealed 24. : ISO 45001 replaced which older standard? (A) OHSAS 18001 (B) ISO 26000 (C) ISO 22000 (D) ISO 17025 25. : ISO 22000 ensures: (A) Food safety across the supply chain (B) Food quality and taste (C) Environmental hygiene (D) Nutritional labeling 26. : ISO certification is given by: (A) Accredited certification bodies (B) Government only (C) NGOs (D) Food associations 27. : The ISO standard for testing laboratories is: (A) ISO 17025 (B) ISO 9001 (C) ISO 45001 (D) ISO 14001 28. : The PDCA model is used for: (A) Continuous improvement (B) Cost reduction (C) Marketing (D) Record keeping 29. : A management review ensures: (A) System effectiveness (B) Market share growth (C) Product design (D) Customer complaints 30. : The full form of ISO is derived from which Greek word? (A) “Isos” meaning equal (B) “Isoi” meaning quality (C) “Iso” meaning global (D) “Isia” meaning safety 31. : ISO 50001 focuses mainly on: (A) Energy efficiency (B) Environmental risk (C) Health management (D) Product design 32. : Documentation in ISO systems ensures: (A) Consistency and traceability (B) Product labeling (C) Advertisement (D) Pricing 33. : The food safety team leader is responsible for: (A) Coordinating the FSMS (B) Managing finances (C) Product marketing (D) Packaging 34. : ISO 9001 requires top management to: (A) Show leadership and commitment (B) Approve budgets (C) Increase sales (D) Handle complaints 35. : An internal audit is conducted by: (A) Company personnel (B) Certification body (C) Government officer (D) Customer 36. : An external audit is conducted by: (A) Certification body (B) Internal staff (C) Management (D) Marketing team 37. : ISO 26000 provides guidance on: (A) Social responsibility (B) Energy management (C) Waste disposal (D) Product labeling 38. : The final audit before certification is called: (A) Certification audit (B) Internal audit (C) Verification audit (D) Follow-up audit 39. : ISO standards are voluntary, meaning: (A) Organizations choose to adopt them (B) Government imposes them (C) Customers enforce them (D) Auditors demand them 40. : ISO standards help in: (A) Global trade and quality improvement (B) Marketing campaigns (C) Tax reduction (D) Advertising only 41. : ISO 9001 certification focuses on: (A) Customer satisfaction and continual improvement (B) Packaging (C) Marketing (D) Nutrition 42. : Food defense under ISO 22000 refers to: (A) Protection from intentional contamination (B) Reducing moisture (C) Increasing shelf life (D) Packaging design 43. : Which ISO standard focuses on quality management? (A) ISO 9001 (B) ISO 22000 (C) ISO 45001 (D) ISO 50001 44. : HACCP stands for: (A) Hazard Analysis and Critical Control Points (B) Health Assessment and Critical Control Program (C) Hazard Approach for Chemical Control (D) Hygiene Analysis and Control Practice 45. : ISO standards help improve: (A) Efficiency and customer trust (B) Price competition (C) Advertising (D) Color branding 46. : Traceability in ISO 22000 means: (A) Ability to track the origin of food products (B) Identifying chemical reactions (C) Label printing (D) Nutrient analysis 47. : Continuous improvement is a key principle of: (A) ISO 9001 (B) ISO 14001 (C) ISO 22000 (D) All of the above 48. : The ISO 22000 standard applies to: (A) All organizations in the food chain (B) Farmers only (C) Retailers only (D) Exporters only 49. : ISO certification improves: (A) Business reputation and customer confidence (B) Packaging cost (C) Employee turnover (D) Raw material price 50. : ISO 22000 combines which two key components? (A) HACCP and Management Systems (B) Marketing and Branding (C) Quality and Design (D) Hygiene and Packaging