Food Question Bank
for Exam preparation

Q2. Any ‘close out’ of a corrective action must be completed by the auditor attending the client premises where the initial audit took place and the CAR was raised:

1. True
2. False

Q3. How many principles are there in a HACCP system?

1. Four
2. Seven
3. Eighteen
4. Ten

Q4. What is 'a supervisor checking the temperature of food in a bain marie' an example of?

1. Critical limit
2. Hazard
3. Critical limit
4. Monitoring

Q5. 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

Q6. You don’t need to wash raw chicken before you cook it

1. True
2. False

Q7. What’s the third step of HAACP

1. Establishing Hazard Analysis
2. Establishing Critical Control Limits
3. Establishing Critical control points
4. Verifying

Q8. 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

Q9. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?

1. 1 cup
2. 1 teaspoon
3. 1 tablespoon
4. 1 quart

Q10. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False