Food Question Bank
for Exam preparation

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

1. True
2. False

Q3. Recording temperatures from the oven, every hour is following which HAACP plan?

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

Q4. 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

Q5. Sample containers should bear a label indicating the contents:

1. The contents
2. The batch number
3. The date of sampling
4. The containers from which samples have been drawn
5. All of the above

Q6. Pharmaceutical HVAC systems differ from commercial or industrial systems because they:

1. Pharmaceutical HVAC systems differ from commercial or industrial systems because they:
2. Require more rigorous testing and qualification
3. Have regulatory requirements for ongoing maintenance and testing
4. All of the above

Q7. Which of the following clauses are NOT part of BRC? i) Product safety & quality management ii) Continual improvement iii) Product inspection & testing iv) Operation

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

Q8. Practices and procedures intended to prevent food borne illnesses

1. Staff Health control
2. Food safety management systems
3. Consumer advisories
4. Active managerial control

Q9. A Contamination Control Strategy includes considerations such as facility design, gowning procedures as well as operating & cleaning procedures amongst others.

1. False
2. True

Q10. HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs?

1. U.S. National Guard
2. American Meat Science Association
3. U.S. Navy
4. NASA