Food Question Bank
for Exam preparation

Q2. What is the benefit of having BRC certification? i) Stabilization of customer confidence ii) Higher product security iii) Higher product liability risks iv) Timely notice of consumer risks concerning hygiene and security consumer goods

1. i & ii
2. i, ii & iii
3. ii & iv
4. i, ii & iv

Q3. Quality Assurance testing guarantees that our products are sterile?

1. True
2. False

Q4. Recording temperatures from the oven, every hour is following which HAACP plan?

1. Verifying
2. Monitoring
3. Record keeping
4. Critical control limits

Q5. Audit evidence may be obtained from people, processes, equipment, tools, materials, documentation and by observation and, is defined as records, statements of facts or other information which are relevant to the audit criteria and verifiable. (ISO 19011:2018):

1. True
2. False

Q6. Which BRC clause specify organization to have policy and management review?

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

Q7. Who is responsible for ensuring that processes are in place to assure control of outsourced activities?

1. Contract giver
2. Contract acceptor
3. Both the contract giver and the contract acceptor

Q8. Internal Audits (self-inspections) should be conducted in order to?

1. Effectively micromanage staff
2. Ensure department heads are working synergistically
3. Monitor the implementation and compliance with GMP
4. None of the above

Q9. An audit by the organisation of its own management system and procedures is also known as a:

1. First party audit
2. Second party audit
3. Third party audit
4. Surveillance audit

Q10. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False