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Exam Overview
Exam Code CFSQA
Exam Name Certified Food Safety and Quality Auditor
Vendor ASQ
Total Questions 810
Last Updated 26-Oct, 2026
Free CFSQA Questions Get Premium Access
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Free CFSQA Practice Questions

Explore 5 free practice questions for the ASQ CFSQA exam and review the answers and explanations to support your preparation.

  1. Question 1

    Single answer

    What is the purpose of establishing critical control points in HACCP?

    • Option A:
      To monitor the effectiveness of food safety measures
      Correct
    • Option B:
      To control hazards at specific points in the production process
      Correct
    • Option C:
      To determine the shelf life of food products 
      Correct
    • Option D:
      To track the movement of food items through the supply chain
      Correct
    Show Answer & Explanation Hide Answer & Explanation

    Correct Answer: B

  2. Question 2

    Single answer

    What type of hazard is most commonly associated with cross-contamination in food handling?

    • Option A:
      Biological hazard
      Correct
    • Option B:
      Chemical hazard
      Correct
    • Option C:
      Physical hazard
      Correct
    • Option D:
      Allergic hazard
      Correct
    Show Answer & Explanation Hide Answer & Explanation

    Correct Answer: A

  3. Question 3

    Single answer

    Which of the following is an example of a biological hazard in the food industry? 

    • Option A:
      Broken glass in food products 
      Correct
    • Option B:
      Presence of salmonella in poultry
      Correct
    • Option C:
      Inadequate cooking temperature for meat 
      Correct
    • Option D:
      Contamination due to chemical cleaners
      Correct
    Show Answer & Explanation Hide Answer & Explanation

    Correct Answer: B

  4. Question 4

    Single answer

    Which step in HACCP involves identifying where hazards can occur in the food production process?

    • Option A:
      Conducting a risk assessment
      Correct
    • Option B:
      Establishing critical control points
      Correct
    • Option C:
      Implementing corrective actions 
      Correct
    • Option D:
      Conducting a hazard analysis
      Correct
    Show Answer & Explanation Hide Answer & Explanation

    Correct Answer: D

  5. Question 5

    Single answer

    What does HACCP stand for in the food industry? 

    • Option A:
      Hazard Assessment and Control of Critical Control Points 
      Correct
    • Option B:
      Hazard Analysis and Critical Control Points 
      Correct
    • Option C:
      Healthy Analysis of Control Points Program
      Correct
    • Option D:
      Hazardous Assessment and Critical Control Plans
      Correct
    Show Answer & Explanation Hide Answer & Explanation

    Correct Answer: B