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Certified Food Safety and Quality Auditor — Requirements & Free Practice

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Certified Food Safety and Quality Auditor

Professional certification recognizing food safety, HACCP/process-safety system auditing, and quality assurance knowledge.

Licensing authority: ASQExcellence (ASQE)

Initial by examination
Certified Food Safety and Quality Auditor
Applicability
The current CFSQA page adopts the linked 2020 BoK and publishes the selected January 2027 window. No official start or retirement date for this content version, credential or route is stated in the retrieved materials, so date boundaries remain null.
Education Waivers
Only one experience waiver may be claimed. The current certification page lists technical/trade diploma: one year; associate degree: one year; bachelor's: three years; master's/doctorate: four years. The handbook lists associate/bachelor/master/doctorate waivers and requires non-US degrees or diplomas to be equivalent to US educational institutions; it does not independently list the technical/trade-diploma waiver.
Eligibility
Certification requires specified education/experience, professionalism and passing the standardized certification examination. CFSQA requires five years of full-time paid experience in its BoK, including at least one year in a decision-making role.
Registration
ASQ/ASQE reviews the application before issuing eligibility instructions; schedule with Prometric. Selected CBT window January 1-31, 2027; deadline December 7, 2026 at 11:59 p.m. US CST.

Certified Food Safety and Quality Auditor

Provider
Prometric
Format
One-part English multiple-choice examination; open book; computer-delivered for the selected January 2027 window.
Exam questions
Total questions: 145; Scored questions: 135; Unscored questions: 10; The total includes the scored and unscored questions.
Time limit
CBT exam time 4 hours 18 minutes; total appointment 4 hours 30 minutes.
Passing score
Passing scaled score: 550.
Exam fee
Initial examination fee USD 550; ASQ members save USD 100.
Examination outline
  • Food Safety and HACCP System (20%)
    • HACCP Terminology
    • Food Safety Terminology
    • Prerequisite Programs
    • Preventive Controls
  • Food Safety and HACCP Management (6.67%)
    • Preliminary Tasks
    • System Scope
    • Management Responsibility
  • HACCP Principles (16.3%)
    • Principle 1 – Hazard Analysis
    • Principle 2 – Critical Control Points (CCPs)
    • Principle 3 – Critical Limits
    • Principle 4 – Monitoring
    • Principle 5 – Corrective Action
    • Principle 6 – Verification
    • Principle 7 – Recordkeeping and Documentation
  • Implementation and Maintenance of Food Safety and HACCP System (15.56%)
    • Implementation and Assessment
    • Validation and Reassessment
    • Verification and Maintenance
  • Auditing Fundamentals (17.04%)
    • Basic Terms and Concepts
    • Purpose of Audits
    • Types of Audits
    • Audit Criteria
    • Audit Participants
    • Ethical, Legal, and Professional Issues
  • Auditing Process and Auditor Competencies (17.04%)
    • Audit Preparation and Planning
    • Audit Performance
    • Audit Reporting
    • Audit Follow-up and Closure
    • Auditor Competencies
    • International Regulations and Inspections
    • Auditing Schemes
  • Quality Tools and Techniques (7.41%)
    • Basic Quality Tools
    • Descriptive Statistics
    • Sampling Methods
    • Statistical Process Control
    • Process Capability
    • Qualitative / Quantitative Analysis and Attributes / Variables Data
Examination sources