FSSC QUESTIONNAIRE

No. Question True/False

FSSC 22000 has not been independently verified and

1.
benchmarked.

Product labelling and compliance with labelling legislation is

2. included or referenced in the requirements of ISO/TS 22002-1, ISO
22000 and in the Additional requirements

Food defence is the process to prevent food and feed supply chains
3.
from all forms of ideologically or behaviourally motivated, intentional
adulteration that might impact consumer health.

Any food safety system must reflect the requirements of FSSC

4.
22000.
The PRPs needed by an organisation depends on the sector of the
food chain in which the organisation operates. Not all requirements
5.
of ISO / TS 22002-1 need to be applied by every food
manufacturing operation.

The food safety policy must be clearly displayed on all notice

6.
boards.

Criminal and civil law lie outside the responsibility of the

7.
organisation, therefore, do not have to be addressed by the FSMS.

The organisation must set-up arrangements for communicating with

8. customers on allergens that are present in the products they
manufacture.

A critical nonconformity is a nonconformity whereby food safety is

9. directly impacted as noted during the audit or when legality and/or
certification integrity are at stake.

One way of ensuring continual improvement is through the internal

10.
audit programme.

ISO / TS 22002-1 is a standalone specification and can be audited

11.
independently.
In relation to product labelling the food business operator is only
obliged to ensure the labelling complies with the legislation in the
12.
country in which the product is being manufactured and therefore
do not need to consider where the product is being exported to.

13. ISO 22000 is a GFSI benchmarked and approved standard.

FSSC QUESTIONNAIRE, CONTINUED

No. Question True/False

The allergen management programme must include a risk

assessment of all raw materials and identify the root cause of cross
14.
contamination and all controls must be validated where there is a
risk.

15. The food fraud plan needs to be reviewed every six months.
The HACCP plan is not a final document; it must be updated
16.
whenever necessary.
The results of pest control inspections shall be analysed to identify
17.
trends.
Organisations will need to consider the possibility of notifying all
18.
their customers if a product is to be recalled/withdrawn.
The organisation must have a hazard control plan, food safety
19.
manual and flow diagrams.
20. The setting of food safety objectives is the job of management.