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1. How to Prepare
for ASQ CFSQA
Exam?

2. ASQ CFSQA Exam Summary:
Vendor ASQ
Exam Code CFSQA
Full Exam Name ASQ Certified Food Safety and Quality Auditor
Number of Questions 145
Sample Questions ASQ Food Safety and Quality Auditor Exam Sample
Questions and Answers
Practice Exam ASQ Certified Food Safety and Quality Auditor (CFSQA)
Practice Test
Passing Score 550/750
Time Limit 258 Minutes

3. CFSQA Certification Syllabus Content:
Syllabus Topics:
I. Food Safety and HACCP System (27 Questions)
II. Food Safety and HACCP Management (9 Questions)
III. HACCP Principles (22 Questions)
IV. Implementation and Maintenance of Food Safety and HACCP System
(21 Questions)
V. Auditing Fundamentals (23 Questions)
VI. Auditing Process and Auditor Competencies (23 Questions)
VII. Quality Tools and Techniques (10 Questions)

4. How much Fees of ASQ CFSQA
Exam?
ASQ CFSQA Fee Structure:
● ASQ MEMBERS - $433
● NON-MEMBERS - $533
● RETAKES - $333

5. CFSQA Study Guide:
● Know about ASQ Food Safety and Quality Auditor book
details.
● Go through ASQ CFSQA exam syllabus.
● Go through ASQ Food Safety and Quality Auditor
sample questions. This will give you a clear idea about
the real exam.
● Enroll for CFSQA practice test on ProcessExam.com.
● Identify your weak areas from CFSQA sample exam
and do more practice with system.

6. ASQ Food Safety
and Quality Auditor
Sample Questions

7. Que.: 1. Which of the following is a key principle of Total
Quality Management (TQM)?
Options:
a) Minimizing customer feedback
b) Focusing solely on production speed
c) Continuous improvement
d) Limiting employee involvement

8. Answer:
c) Continuous
improvement

9. Que.: 2. Which of the following is an example of a
prerequisite program for food safety?
Options:
a) Product pricing strategy
b) Employee vacation scheduling
c) Cleaning and sanitation procedures
d) Team-building workshops

10. Answer:
c) Cleaning and
sanitation procedures

11. Que.: 3. Which of the following is an example of a chemical
hazard in food safety?
Options:
a) Pesticide residue
b) Allergen cross-contact
c) Foreign objects in food
d) Pathogenic bacteria

12. Answer:
a) Pesticide residue

13. Que.: 4. Which of the following best defines the term
"critical limit" in the context of food safety?
Options:
a) The maximum number of employees allowed in a production area
b) The temperature at which food should be consumed
c) The point at which a control measure must be applied to prevent or
eliminate a hazard
d) The minimum pH level required for food preservation

14. Answer:
c) The point at which a
control measure must be
applied to prevent or
eliminate a hazard

15. Que.: 5. What is the initial step in the audit process?
Options:
a) Determining the nutritional content of products
b) Assessing employee performance
c) Evaluating marketing strategies
d) Establishing the audit objectives and scope

16. Answer:
d) Establishing the
audit objectives and
scope

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