Food Question Bank
for Exam preparation

Food- Q2. Which sterilization technique is suitable for temperature sensitive products?

1. Pure steam sterilization
2. Sterile filtration
3. Both A & B

Food- Q3. Sufficient trained personnel and resources should be made available for the review of complaints and quality defects?

1. True
2. False

Food- Q4. Which are below the non-conformities level given for BRC certification? i) Critical ii) Major iii) Minor iv) Opportunity for improvement

1. ii & iii
2. i, ii & iii
3. i, ii & iv
4. All of the answers

Food- Q5. 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

Food- Q6. Pharmaceutical Water should continuously circulate with a turbulent flow rate to help prevent the formation of biofilm.

1. True
2. False

Food- Q7. Why are airlocks employed between areas of different classifications?

1. To maintain the air pressure cascade between areas of different classification
2. To provide security access control (SAC)
3. To provide dedicated areas for storing personal belongings of personnel
4. To provide a convenient place to store materials

Food- Q8. Who should prepare the audit plan for on-site activities:

1. Audit Team Leader
2. Any of Audit Team Members
3. Auditee
4. Top management

Food- Q9. Legal Compliance is a key element within FSSC 22000?

1. True
2. False

Food- Q10. Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperature range for this zone?

1. Between 30°F and 130°F.
2. Between 45°F and 145°F.
3. Between 40°F and 140°F.
4. Between 40°F and 150°F.
5. Between 50°F and 120°F.