Food Question Bank
for Exam preparation

Q2. Which of the listed document types ARE required GMP documentation?

1. Site Master File and Specifications
2. Manufacturing Formulae, Processing, Packaging and Testing Instructions
3. Certificate of Analysis, Procedures and Protocols
4. Technical Agreements, Records and Reports
5. All of the above

Q3. Eating food after the ‘best before’ date won’t hurt

1. True
2. False

Q4. Stick to the ‘five second rule’ and you’ll be ok

1. True
2. False

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

Q6. Quality Assurance testing guarantees that our products are sterile?

1. True
2. False

Q7. There should be periodic management review, with the involvement of senior management, of the operation of the Pharmaceutical Quality System?

1. True
2. False

Q8. Which is the minimum temperature at which hot foods on a buffet should be maintained?

1. 212°F
2. 180°F
3. 140°F
4. None of the above

Q9. What is the benefit of having BRC certification? i) Stabilization of customer confidence ii) Higher product security iii) Higher product liability risks iv) Timely notice of consumer risks concerning hygiene and security consumer goods

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

Q10. Pre-treatment processes and systems will vary based upon the attributes of the drinking water supply (which has different qualities from region to region).

1. True
2. False