1. : What does ISO stand for?
(A) International Organization for Standardization
(B) International System of Operations
(C) Industrial Standard Office
(D) International Safety Organization
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