Food Question Bank
for Exam preparation

Food- 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

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

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

Food- 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

Food- 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

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

1. True
2. False

Food- Q7. What’s the third step of HAACP

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

Food- 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

Food- 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

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

1. True
2. False