Food Question Bank
for Exam preparation

Q2. Quality Control DOES NOT require that:

1. Test methods are validated
2. No batch of product is released for sale or supply prior to certification by an Authorised Person
3. Staff are regularly and sufficiently supplied with caffeine
4. Sufficient reference samples of starting materials and products are retained to permit future examination

Q3. In GMP guidelines, what is the recommended differential pressure between areas of different classification?

1. 1 to 2 Pascals
2. 10 to 15 Pascals
3. 100 to 500 Pascals

Q4. Which is NOT one of the HACCP principles

1. Check the system and verify that it works
2. Identify likely hazards
3. Establish Critical control points
4. Develops procedures to educate the regulators about the HACCP principles

Q5. Which of the following is NOT a task HACCP is designed to do?

1. Identify hazards
2. Develop production goals
3. Establish controls
4. Monitor controls

Q6. Highly active materials or products should be stored outside?

1. True
2. False

Q7. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard analysis
4. Corrective Action

Q8. You don’t need to wash raw chicken before you cook it

1. True
2. False

Q9. At what temperature should your refrigerator be maintained?

1. 60°F
2. 45°F
3. 40°F
4. None of the above

Q10. Pharmaceutical HVAC systems differ from commercial or industrial systems because they:

1. Pharmaceutical HVAC systems differ from commercial or industrial systems because they:
2. Require more rigorous testing and qualification
3. Have regulatory requirements for ongoing maintenance and testing
4. All of the above