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

Actual exam question for PECB's ISO-9001-Lead-Auditor exam
Question #: 14
Topic #: 2
[All ISO-9001-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

by Lynelle at Jul 07, 2024, 04:43 PM

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Lottie
3 months ago
D sounds risky, not sure that's a good solution.
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Glenn
3 months ago
C is a must! Monitoring is essential before serving.
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Torie
3 months ago
Surprised they haven't fixed the thermometer issue sooner!
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Una
4 months ago
I disagree, B seems more practical for immediate issues.
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Deeann
4 months ago
Calibration is key! A should definitely be one of the corrections.
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Janessa
4 months ago
I agree with you, Eve. I feel like option D could be a quick fix, but it doesn't really solve the underlying issue with the trolleys.
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Eve
4 months ago
I think keeping a spare thermometer is more of a preventive action than a correction. It doesn't really address the current complaints, right?
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Lelia
4 months ago
I'm not entirely sure, but I feel like monitoring the temperature before serving, like in option C, could also be a correction.
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Edna
5 months ago
I remember we discussed the importance of calibrating equipment during our training. I think option A makes sense as a correction.
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Daryl
5 months ago
Hmm, this is a bit of a tricky situation with the Catering Manager out sick. I'll need to be patient and work closely with the Deputy to understand the QMS and get to the bottom of the complaints. Hopefully we can find a couple of quick fixes to resolve the immediate issue.
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Van
5 months ago
Okay, this is a good one. The key is to identify the root cause of the cold food complaints and then implement corrective actions to address that. Calibrating the thermometers and closely monitoring the food temps before serving seem like the best options here.
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Clorinda
5 months ago
This seems like a straightforward audit question. I'd focus on the key issues - the unreliable trolley thermometer and the increasing patient complaints about cold food. Calibrating the thermometers and monitoring the food temperatures before release to the wards seem like logical first steps.
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Tayna
5 months ago
Hmm, I'm a bit unsure about this one. The Deputy Catering Manager doesn't seem very familiar with the QMS, which could make it tricky to get the information I need. I'll try to guide them through it step-by-step and see if I can get a clear picture of what's going on.
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Catherin
5 months ago
Port numbers, that's the key! The Transport Layer uses the destination port number to identify which application should receive the data. I'm confident that's the right answer.
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Ardella
5 months ago
Okay, let's think this through. Since the security settings were changed to TLS Optional, I'm guessing we need to restart the relevant service to apply the changes. The Cisco XCP Router seems like the most likely option.
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Katlyn
5 months ago
I'm pretty confident that the answer is not A. Multi-tiered architecture is a key characteristic of multipurpose systems.
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Kris
2 years 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 years 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 years 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
1 year 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 years ago
A) Calibrate thermometers more frequently to ensure accuracy of readings for food temperature on the trolleys.
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Quentin
2 years 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
2 years 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
2 years 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
2 years 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
2 years 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
1 year 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 years 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 years 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 years ago
A) Calibrate thermometers more frequently to ensure accuracy of readings for food temperature on the trolleys.
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Alaine
2 years ago
You: Agreed. Calibrating the thermometers and monitoring the temperatures should help.
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Lajuana
2 years ago
DCM: We really need to address the issue with the trolley thermometer.
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Kimbery
2 years 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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