Food Question Bank
for Exam preparation

Q2. The majority of foodborne illnesses are a result of which of the following?

1. Improper handling of foods by the consumer
2. Improper handling of foods in restaurants or food service settings
3. Improper processing of foods by the manufacturer
4. None of the above

Q3. Which BRC clause specify organization to have policy and management review?

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

Q4. What is the purpose of a food safety management system?

1. Keep all areas of the facility clean and pest free
2. Identify, tag, and repair faulty equipment within the facility
3. Identify and control possible hazards throughout the flow of food
4. Identify, document and use the correct methods for receiving food

Q5. When conducting a hazard analysis, which of the following is included?

1. identifying corrective actions
2. identifying critical limits
3. establishing records
4. identifying control measures

Q6. 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

Q7. Sufficient trained personnel and resources should be made available for the review of complaints and quality defects?

1. True
2. False

Q8. Which of the following statements is NOT true with regards to Water For Injection?

1. A WFI is sterile
2. WFI is used in the manufacture of parenteral (injectable) pharmaceuticals
3. Distillation processes may be combined with pure steam production
4. All of the above are true

Q9. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False

Q10. If factory require to do external testing, which compulsory standard the lab need to obtain?

1. ISO 9001
2. ISO 45001
3. ISO 17025
4. ISO 37001