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. Which of the following is an acceptable technique for thawing a frozen turkey?

1. In the refrigerator overnight.
2. In the microwave.
3. On the kitchen counter.
4. Submerging it in cold water overnight.
5. Leaving it in the garage overnight

Q4. ‘Use by’ dates are there to make you buy more

1. True
2. False

Q5. The life cycle phases of bacteria are as follows:

1. Lag, growth, stasis, death
2. Lag, stasis, growth, death
3. Lag, initial growth, rapid growth, death

Q6. Isolators can be used for a variety of applications including, dispensing of active ingredients, performing laboratory tests and to enclose filling lines?

1. True
2. False

Q7. Monitoring water systems requires evaluation and responses to:

1. Trend and seasonal variations
2. Water quality incidents or events which trigger alarms
3. Both A & B

Q8. Practices and procedures intended to prevent food borne illnesses

1. Staff Health control
2. Food safety management systems
3. Consumer advisories
4. Active managerial control

Q9. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification

Q10. Checks on yields, and reconciliation of quantities, should be carried out as necessary to ensure:

1. As much material is manufactured as possible
2. That there are no discrepancies outside acceptable limits
3. Any mistakes are quickly corrected
4. None of the above