Food Question Bank
for Exam preparation

Q2. Internal audits must be completed on a regular basis to provide information on whether the FSMS conforms to the requirements of FSSC 22000:

1. True
2. False

Q3. Which of the following signs indicates that food has been contaminated by dangerous bacteria such as E. coli or salmonella?

1. Bad smell
2. Discoloration
3. Off taste
4. Slimy surface
5. None of the above

Q4. Quality Control DOES NOT require that:

1. Test methods are validated
2. No batch of product is released for sale or supply prior to certification by an Authorised Person
3. Staff are regularly and sufficiently supplied with caffeine
4. Sufficient reference samples of starting materials and products are retained to permit future examination

Q5. ISO 22000 is a GFSI approved food safety standard?

1. True
2. False

Q6. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification

Q7. Stick to the ‘five second rule’ and you’ll be ok

1. True
2. False

Q8. What is 'minimum core temperature of 75*C an example of?

1. Critical limit
2. Hazard
3. Control measure
4. Monitoring
5. Corrective action

Q9. A critical limit must be...

1. Measurable in real time
2. Stated in legislation
3. Incorrect A range of values
4. Higher than the target level

Q10. Eating food after the ‘best before’ date won’t hurt

1. True
2. False