Food Question Bank
for Exam preparation

Q2. Monitoring water systems requires evaluation and responses to:

1. Trend and seasonal variations
2. Water quality incidents or events which trigger alarms
3. Both A & B

Q3. 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

Q4. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False

Q5. On pharmaceutical water distribution loops, an air break should exist between the Point-Of-Use valves and the downstream manufacturing processes?

1. True
2. False

Q6. Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?

1. Salmonella
2. Campylobacter
3. E. coli
4. None of the above

Q7. 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

Q8. What is the primary purpose of Product Containment?

1. To ensure materials are clearly labelled
2. To minimize the extent of cleaning after the process operation
3. To protect operators/personnel from exposure to potent of toxic materials
4. To prevent spillage

Q9. Which BRC clause specify organization to have policy and management review?

1. Production inspection & testing
2. Process control
3. Personnel
4. Senior management commitment

Q10. 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