Food Question Bank
for Exam preparation

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

1. True
2. False

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

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

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

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

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

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

1. validation
2. verification

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

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