Food Question Bank
for Exam preparation

Q2. Rejecting a delivery of over temperature raw foods, informing supplier and investigating cause, is an example of...

1. hazards
2. monitoring
3. corrective action
4. critical limit
5. control measure

Q3. If food looks ok and smells ok it’s safe to eat

1. True
2. False

Q4. 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

Q5. Isolators can be used for a variety of applications including, dispensing of active ingredients, performing laboratory tests and to enclose filling lines?

1. True
2. False

Q6. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False

Q7. A new restaurant decides to develop a HACCP Plan- the First Step is

1. Monitor
2. Verify
3. Hire a consulting company
4. Conduct a Hazard Analysis

Q8. 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.

Q9. 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

Q10. 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