Food Question Bank
for Exam preparation

Q2. Sample containers should bear a label indicating the contents:

1. The contents
2. The batch number
3. The date of sampling
4. The containers from which samples have been drawn
5. All of the above

Q3. At what temperature should your refrigerator be maintained?

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

Q4. A new restaurant decides to develop a HACCP Plan- the First Step is

1. Monitor
2. Verify
3. Hire a consulting company
4. Conduct a Hazard Analysis

Q5. What is 'minimum core temperature of 75*C an example of?

1. Critical limit
2. Hazard
3. Control measure
4. Monitoring
5. Corrective action

Q6. The reprocessing of rejected products is common practice.

1. True
2. False

Q7. When conducting a hazard analysis, which of the following is included?

1. identifying corrective actions
2. identifying critical limits
3. establishing records
4. identifying control measures

Q8. 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

Q9. Eating food after the ‘best before’ date won’t hurt

1. True
2. False

Q10. What is the minimum temperature to which ground beef should be cooked to make sure it is free from harmful bacteria?

1. 220°F
2. 140°F
3. 165°F
4. 160°F
5. 350°F