Food Question Bank
for Exam preparation

Food- Q2. If food looks ok and smells ok it’s safe to eat

1. True
2. False

Food- Q3. 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

Food- Q4. Which BRC clause specify organization to have policy and management review?

1. Production inspection & testing
2. Process control
3. Personnel
4. Senior management commitment

Food- Q5. 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

Food- Q6. What does the acronym HVAC stand for?

1. Heating, ventilation and chilling
2. heating, ventilation and automatic cooling
3. Heating, ventilation and air conditioning
4. For seven years

Food- Q7. Which are below the non-conformities level given for BRC certification? i) Critical ii) Major iii) Minor iv) Opportunity for improvement

1. ii & iii
2. i, ii & iii
3. i, ii & iv
4. All of the answers

Food- Q8. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification

Food- Q9. According to BRC, which of the below deemed to be fundamental? i) Product safety & quality management system ii) corrective & preventive action iii) layout, product flow & segregation iv) Packaging material

1. i & iv
2. ii & iv
3. ii & iii
4. i, ii & iv

Food- Q10. There should be periodic management review, with the involvement of senior management, of the operation of the Pharmaceutical Quality System?

1. True
2. False