Food Question Bank
for Exam preparation

Food- Q2. What type of questions would you ask to gain more information:

1. Open
2. Closed

Food- Q3. Which of the following bacteria are responsible for causing the greatest number of food borne illnesses?

1. E. coli
2. Salmonella
3. Botulism
4. Listeria
5. Indigestion

Food- Q4. It should be clearly defined which record is related to each manufacturing activity

1. True
2. False

Food- Q5. Which of the following signs indicates that food has been contaminated by dangerous bacteria such as E. coli or salmonella?

1. Bad smell
2. Discoloration
3. Off taste
4. Slimy surface
5. None of the above

Food- Q6. The reprocessing of rejected products is common practice.

1. True
2. False

Food- Q7. Which one of the following questions should we know the answer(s) before designing a Purified Water system?

1. Is Purified Water to be used in our product or is it an intermediate in making WFI?
2. What grade of water have we registered as an excipient in our products and in which countries are our products used?
3. How much Purified Water do we need (peak demand and per day)?
4. All of the above

Food- Q8. What is the primary purpose of Product Containment?

1. To ensure materials are clearly labelled
2. To minimize the extent of cleaning after the process operation
3. To protect operators/personnel from exposure to potent of toxic materials
4. To prevent spillage

Food- Q9. A Contamination Control Strategy includes considerations such as facility design, gowning procedures as well as operating & cleaning procedures amongst others.

1. False
2. True

Food- Q10. The process of determining whether the corrective action requested has been implemented is called the follow-up. This can be done by reviewing documentation submitted by the client or by visiting the client premises:

1. True
2. False