Food Question Bank
for Exam preparation

Q2. Legal Compliance is a key element within FSSC 22000?

1. True
2. False

Q3. 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

Q4. Which of the following bacteria are responsible for causing the greatest number of food borne illnesses?

1. E. coli
2. Salmonella
3. Botulism
4. Listeria
5. Indigestion

Q5. 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

Q6. According to BRC, in which clause specify that any cut or grazes skin need to be covered by using contrasting colour plaster.

1. 3.6.1
2. 3.11.3
3. 7.3.2
4. 2.1.3

Q7. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard analysis
4. Corrective Action

Q8. Any ‘close out’ of a corrective action must be completed by the auditor attending the client premises where the initial audit took place and the CAR was raised:

1. True
2. False

Q9. 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

Q10. Rapid cooling is an example of...

1. a corrective action
2. a hazard
3. a critical limit
4. a control measure
5. Incorrect monitoring