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Pass Using ISO-9001-Lead-Auditor Exam Dumps

QMS ISO 9001:2015 Lead Auditor Exam Questions and Answers

Question 5

Auditor competence is a combination of knowledge and skills. Which two of the following activities are predominately related to ' knowledge ' ?

Options:

A.

Communicate with the auditee

B.

Conduct audit meetings

C.

Determine how to seek evidence from the auditee

D.

Determining what evidence to gather

E.

Evaluate proposals of corrective actions

F.

Identify findings

Question 6

You are auditing a manufacturer of speciality tea products during a Stage 2 certification audit. In the quality laboratory, you interview one of three operatives conducting sensory testing of a batch from the production line.

You: How do you determine the consistency of the product?

Operative: We conduct sensory tests to evaluate flavour and aroma and record the results. We then allocate a quality grade.

You: How can you ensure that results are consistent between operatives?

Operatives: The three of us in the lab are well-trained and very experienced. We use the Hedonic Scale method involving a 5-point scoring system.

You: Are operatives periodically calibrated to ensure consistency?

Operative: No, but we regularly ask each other for a second opinion in borderline cases.

Select three options of evidence which could demonstrate conformance with clause 9.1.1 of ISO 9001.

Options:

A.

Operatives having a university degree in food science.

B.

Sensory testing results are recorded.

C.

The Hedonic Method is used to monitor the quality of the product.

D.

Analysis of the results of sensory tests.

E.

Laboratory staff routinely tested for respiratory ailments.

F.

Independent experts were brought in to review test processes.

G.

Outsourcing the sensory testing to an accredited laboratory.

Question 7

Match the process descriptions below to the process names:

Options:

Question 8

During a second-party audit of a fruit grower (apples, pears, peaches) by a potential customer complying with ISO 9001:2015, the auditor verifies that there is a large variability in the quality of fruit production. In the last two years, they have noticed an increasing variability in daily production quality. The auditor found a trend of delivered produce showing signs of bruising and over-ripening, which led to an increasing number of customer complaints.

This process has been in operation for decades. The business was founded by the grandfather of the current owners, who did not want to alter the established practices.

The auditor raises a non-conformity against ISO 9001.

Which one of the following options would be acceptable as corrective action by the auditee?

Options:

A.

Review the maintenance of the workers’ competencies to ensure they meet the daily objective.

B.

Contract an independent consultant to determine the reasons for the variability of the process.

C.

Apply improved controls to the existing process that align with the customer’s criteria.

D.

Retain the current contract and try to sell the rejected fruit to a second customer.