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PECB Exam ISO-9001-Lead-Auditor Topic 2 Question 14 Discussion

Actual exam question for PECB's QMS ISO 9001:2015 Lead Auditor exam
Question #: 14
Topic #: 2
[All QMS ISO 9001:2015 Lead Auditor Questions]

A Health Trust has contracted with Servitup, a catering services company that has been certified to ISO

9001 for one year. It provides services to 10 small rural hospitals in remote locations involving the

purchase and storage of dry goods and fresh produce, preparing meals and loading heated trolleys for

ward service by hospital staff. You, as auditor, are conducting the first surveillance audit at one site with

the Deputy Catering Manager (DCM).

DCM: "I apologise for the absence of the Catering Manager. He has called in sick today and we are really

short of staff."

You: "I see. It really shouldn't affect the QMS so the audit can progress as normal."

DCM: "The Catering Manager set up the system. I'm afraid I'm not as familiar with it as he is."

You: "OK, let's start with the Quality Policy. What are the main issues for the QMS here?"

DCM: Give me a minute. I need to look at the Quality Policy on the noticeboard in his office.

You find that two internal audits have been carried out in the first year by the Catering Manager. One of

them indicates that complaints from patients are increasing in number, mainly due to food being served

too cold. The DCM comments that the trolley thermometer is often unreliable.

Which two of the following actions would be "correction" in dealing with the complaints?

Show Suggested Answer Hide Answer
Suggested Answer: A, E

Contribute your Thoughts:

Kris
2 months ago
Yikes, sounds like the Catering Manager needs to brush up on his ISO 9001 knowledge. Hopefully the DCM can figure it out before the auditor gives them a hard time.
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Mariann
2 months ago
Haha, the Catering Manager is 'sick' on audit day? Sounds a bit suspicious to me. Maybe he's just avoiding the thermometer inspection!
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Lilli
2 months ago
F is a bit silly, isn't that the hospital staff's job already? The auditor should focus on the catering company's processes.
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Mitsue
2 months ago
C) Monitor and record the temperature of food on the trolleys against defined standards before release to the wards.
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Truman
2 months ago
A) Calibrate thermometers more frequently to ensure accuracy of readings for food temperature on the trolleys.
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Quentin
3 months ago
I believe plugging trolleys into ward sockets or having ward staff test food temperature are not effective corrections. It's better to focus on accurate monitoring and calibration.
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Bobbie
3 months ago
I agree with Kimbery. Keeping a spare thermometer and purchasing a new one are good preventive measures as well.
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Alease
3 months ago
D is a bit of a bandaid solution. Plugging in the trolleys to heat the food after a complaint is just a temporary fix.
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Alison
3 months ago
B and E are good too. Having a backup thermometer and replacing the unreliable one will help prevent future problems.
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Malcom
3 months ago
A and C seem like the best options. Calibrating the thermometers and monitoring the temperatures will help ensure the food is served at the right temperature and address the root cause of the issue.
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Chandra
2 months ago
You: Agreed, those actions will help ensure the food is served at the correct temperature and improve patient satisfaction.
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Talia
2 months ago
DCM: I think calibrating the thermometers and monitoring the temperatures are good ideas to address the food temperature issue.
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Miriam
2 months ago
C) Monitor and record the temperature of food on the trolleys against defined standards before release to the wards.
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Janessa
2 months ago
A) Calibrate thermometers more frequently to ensure accuracy of readings for food temperature on the trolleys.
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Alaine
3 months ago
You: Agreed. Calibrating the thermometers and monitoring the temperatures should help.
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Lajuana
3 months ago
DCM: We really need to address the issue with the trolley thermometer.
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Kimbery
3 months ago
I think the correct actions would be A and C. Calibrating thermometers and monitoring food temperature are essential for food safety.
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