Food Question Bank
for Exam preparation

Q2. Pre-treatment processes and systems will vary based upon the attributes of the drinking water supply (which has different qualities from region to region).

1. True
2. False

Q3. What type of questions would you ask to gain more information:

1. Open
2. Closed

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. How cold should your refrigerator be to minimize the risk of food poisoning?

1. 35°F or colder.
2. 40°F or colder.
3. 45°F or colder.
4. 50°F or colder.
5. 55°F or colder.

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

1. True
2. False

Q7. Eating food after the ‘best before’ date won’t hurt

1. True
2. False

Q8. It should be clearly defined which record is related to each manufacturing activity

1. True
2. False

Q9. Minor NC should be closed out and the objective evidence should be submitted to the CB:

1. within 14 days
2. within 28 days
3. within 90 days
4. Incorrect in the next audit visit

Q10. Which BRC clause specify organization to have policy and management review?

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