Food Question Bank
for Exam preparation

Q2. Plastic chopping boards are more hygienic than wooden ones

1. True
2. False

Q3. 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

Q4. What is the goal of HACCP?

1. Keep the establishment pest free
2. To raise money in fees for the federal gov't
3. To establish awareness of the safety rules for employees
4. Identify and control possible hazards throughout the flow of food

Q5. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False

Q6. 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

Q7. In GMP guidelines, what is the recommended differential pressure between areas of different classification?

1. 1 to 2 Pascals
2. 10 to 15 Pascals
3. 100 to 500 Pascals

Q8. Purified Water (PW) meets the quality requirements for sterile treatments, such as injectable products.

1. True
2. False

Q9. If food looks ok and smells ok it’s safe to eat

1. True
2. False

Q10. Who should prepare the audit plan for on-site activities:

1. Audit Team Leader
2. Any of Audit Team Members
3. Auditee
4. Top management