FSMS Mandatory Documentation Requirements On-Site Training

Course Evaluation
Name: _____________________________
2016

Date: 08th November,

Job Title: ___________________________

No._______________

Emp.

Put Yes () or No () on the following:

1. The ISO certified organizations always have the control/authorization on uncontrolled
documents. (
)
2. The retention time of documents totally depends upon the decision of organization. (
)
3. The empty document is called form and the filled document is called _____________.
4. Overall intentions and direction of an organization related to food safety as
formally expressed by top management is called food safety objectives. (
)
5. Workplace emergencies include fire, sabotage, energy failure, bioterrorism etc. (
)
6. There is no difference between PRPs and Critical Control Points. (
)
7. Preventive maintenance is carried out when something fails working and corrective
maintenance is carried out to avoid failure. (
)
8. Identification is necessary for the traceability of the products. (
)
9. In correction of any nonconformity, root cause analysis is necessary. (
)
10.
Corrective action taken to avoid the recurrence of the nonconformity. (
)
11.
Any person from the catering facility can raise request for the correction and
corrective action. (
)
12.
If a critical limit is exceeded or violated, or if the operational PRPs found to
be deviated, the products affected are deemed to be potentially unsafe. (
)
13.
There are five classifications of recall. (
)
14.
Market withdrawal and stock recovery are same. (
)
15.
In depth of recall, wholesale level means recalling product from consumer. (
)
16.

The purpose of Withdrawal procedure is to stop the distribution of affected

product, inform the client, and effectively remove any potentially unsafe product. (
)
17.

Material testing is carried out to VALIDATE / VERIFY the control measures.

(mark the correct term)

18.
The person who does the audit is called auditor, and the person who is being
audited is called _________.

19.

It is not necessary for a person carrying out sampling to use PPEs or sanitize

the equipment. (
)
20. Management review is a meeting in which all previous years food safety issues are
discussed. (