QUALITY CONTROL DEPARTMENT

QC SUPERVISOR PROMOTION ASSESSMENT

Name : _____________________________________________________________

Current Position : _____________________________________________________________

Position Applied : _____________________________________________________________

Year of Service : _____________________________________________________________

This assessment consists of 20 objective questions. Please answer all the questions, choose only ONE
correct answer for each questions.

1. Which are the good manufacturing practice for everyone involves in food manufacturing?
i. Wash hands before and after entering production floor
ii. Wearing clean and neat clothes with other suitable PPE for food processing plant
iii. Wearing accessories such as wrist watch to monitor production process and for
recording purposes
iv. Ensure the processing area always clean without rubbish, stagnant water or clogged
drain

A. i & iii only

B. i, ii & iv only
C. i & iv only
D. All of the above

2. Which are CANNOT be practiced inside food processing area?

i. Bring in outside packed food and drinks to save time from going to the canteen
ii. Smoking cigarette or vaping within food processing compound
iii. Applying excessive facial make up and perfume
iv. Sneezing or coughing heavily inside food processing area

A. ii only
B. iii & iv only
C. i, ii & iv only
D. All of the above

3. Cleaning is the most essential part in food processing industry. What is the BEST practice of
cleaning for food processing plant?
i. Cleaning to be done regularly to avoid accumulation of product wastages on the
machine and to avoid microbial activity
ii. Cleaning utensils can be shared between food contact surface and noncontact
surface to avoid cross contamination
iii. To ensure cleaning chemical used is food grade type
iv. All rubbish and food wastages must be disposed accordingly to avoid any pest
intrusion

A. i,iii & iv only

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 B. i,ii & iv only
C. ii & iii only
D. All of the above

4. Choose which circumstances that you should stop production from continue operating?
i. You found out one of the uncovered pendaflour light crack and broken directly
above processing line
ii. You found two operators were sleeping
iii. You found out one of the operator’s glove was torn and the pieces cannot be found
iv. Water dripping from leaking roof directly onto product

A. i & iii only

B. ii only
C. i,iii & iv only
D. All of the above

5. Before the processing starts, QC must ensure BELOW being complied

i. Correct ingredient are prepared
ii. Weighing balances are well calibrated, so that the ingredients can be weighed
according to the formulation
iii. Production line must be clean with no remain from previous production
iv. Operators are resting at the canteen

A. iii only
B. i & iii only
C. i,ii & iii only
D. All of the above

6. Below is a MUST inside every processing area

i. Lightings must be covered
ii. Every chemical used must be registered and kept inside locked room
iii. Operators must have undergone Food Handler Training
iv. Doors must be closed at all times to prevent pest intrusion

A. ii only
B. iii only
C. i, iii & iv only
D. All of the above

7. During production, you found out cooking temperature which is one of the Critical Control
Point (CCP) did not achieve to minimum temperature required. Explain your action

A. Let the process complete. All finished goods on that particular production day shall be
put on hold and monitor the microbe results
B. Let the affected batch complete its process. Stop the following batch from continue
process. Request for repairing. Isolate the affected batch and send samples for microbe
test. Monitor the results
C. Stop the process. Inform production personnel to discard all the affected product

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 D. Stop the process. Inform to production personnel to for repairing and repeat the process
on the affecting batch

8. During product quarantine period, microbe results of one batch appear to be failed. Explain
your action

A. Segregate the affected batch and inform production personnel to send for rework
process
B. Segregate the affected batch, inform production personnel for disposal
C. Ignore the results, approve for release to warehouse
D. Segregate the affected batch, repack and mix with other batch that have good microbe
results

9. What is CORRECT practice before production start once the production plan is confirmed?
i. Check and verify the raw material are in good condition
ii. Check and verify the correct ingredients are prepared
iii. Check and verify randomly the weight of ingredient prepared are according to
correct formulation
iv. Check and verify correct packaging material are prepared

A. iv only
B. i & iii only
C. i, ii & iii only
D. All of the above

10. Calibration is one of an important part in food manufacturing industry. Valid calibration will
determine the quality of the product produced. You found out one of the weighing balance
calibration has expired. Explain your action
i. Find another weighing balance to continue as usual
ii. Take it out of processing area and tag it with ‘calibration expired’. Inform to person
in charge for further action
iii. Continue weighing activity as usual
iv. Ignore weighing, continue with next process

A. i only
B. ii only
C. iii only
D. iv only

11. You found out one pack is leaking after filling, explain your action

A. Dispose the affected pack and carry on with production

B. Stop the filling machine, isolate the product from last check ok, call for machine
rectification
C. Continue with production and monitor sealing performance in the mean time
D. Change to new batch of packaging material

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12. Which of the below deviation during processing that require the product to be rejected
immediately
i. The weight of the product is below the requirement
ii. The pH of the product is beyond the specification
iii. The weight of the product is above the requirement
iv. The expired date was printed wrongly on the packaging

A. i & ii only
B. ii only
C. iii & iv only
D. All of the above

13. Food temperature is one of the crucial factor that determine food safety. During checking
and verification, you found out there was temperature drop on the product before the
process complete due to machine breakdown during ongoing process. Explain your action

A. Wait for the machine to be repaired and continue using the with the product until
complete
B. Reheat the product until achieve the temperature even the taste and colour are out of
specification
C. Discard all the affected lot due to concern on microbial issue
D. Allow the affected to be mixed with new unaffected batch

14. Raw material freshness is one of the key factor in determine the quality of the product.
What is the rule in terms of arrangement to maintain the freshness of raw materials?

A. First see first out

B. First in first out
C. Last in first out
D. First in last out

15. During raw material checking and verification, you found out production are not following
FIFO rules. Explain your action

A. Stop the process and tell production to discard every batch affected
B. Continue production as usual, verify the batch and issue Corrective Action Request (CAR)
C. Stop the process, verify the batch and request for raw material to be changed
accordingly
D. None of the above

16. During packing verification, you found out the carton used was not the same SKU with the
product. Explain your action
i. Request from production to reopen 100% cartons to check the product inside for
verification
ii. Continue pack as usual
iii. Issue Corrective Action Request to production
iv. Verify all the cartons and tell production to segregate accordingly if found any
abnormality

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 A. iii & iv only
B. ii only
C. i, iii & iv only
D. All of the above

17. You received a customer complaint. Explain your action

i. Simply ignore the complaint
ii. Check the complaint and the returned sample, verify with retention sample
iii. Keep the complaint sample for future reference without conducting any
investigation
iv. Check with all production and QC record to find any abnormality

A. i only
B. i & iii only
C. ii & iv only
D. All of the above

18. Among Good Manufacturing Practice (GMP) rules are every product produced must be able
to be traced from the beginning of the process. What kind of important information needed
for traceability?
i. Manufacturing date or expiry date
ii. Quantity produced
iii. Raw material and packaging material batch code
iv. Quantity raw material and packaging material received

A. i only
B. i & ii only
C. i, ii & iii only
D. All of the above

19. Explain how you determine raw material is good to be used for production?
i. Physical and microbiological report
ii. Supplier good manner and appearance
iii. Product Certificate of Analysis (COA)
iv. The price is the most expensive from other similar raw material

A. i & iii only

B. ii & iv only
C. I, iii & iv only
D. All of the above

20. HALAL certification will install confidence towards Muslim consumer. Explain how to
maintain HALAL certification?
i. Using only HALAL certified ingredients
ii. Maintain cleanliness of processing area at all time
iii. All record must be updated and well maintain
iv. No non-Muslim worker inside the premise

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A. i only
B. i & ii only
C. i,ii & iii only
D. All of the above

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Answer Sheet:

1. B
2. D
3. A
4. C
5. C
6. D
7. B
8. B
9. D
10. B
11. B
12. B
13. C
14. B
15. B
16. C
17. C
18. D
19. A
20. C

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