Food Question Bank
for Exam preparation

Food- 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

Food- 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

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

1. True
2. False

Food- 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

Food- 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

Food- 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

Food- 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

Food- 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

Food- 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