Food Question Bank
for Exam preparation

Food- Q2. Where might we find information relating to a material’s hazards including Occupational Exposure Level and/or Hazard Category?

1. On the front label of the material container or bag
2. On the Material Safety Data Sheet (MSDS)
3. On the delivery note from the supplier
4. On the product sales brochure for the material

Food- Q3. 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

Food- Q4. Which of the following groups of people have a higher than normal chance of contracting a case of food poisoning?

1. Very young children
2. Pregnant women
3. The elderly
4. Persons with compromised immune systems
5. All of the above

Food- Q5. What is the primary purpose of Product Containment?

1. To ensure materials are clearly labelled
2. To minimize the extent of cleaning after the process operation
3. To protect operators/personnel from exposure to potent of toxic materials
4. To prevent spillage

Food- Q6. Purified Water (PW) meets the quality requirements for sterile treatments, such as injectable products.

1. True
2. False

Food- Q7. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification

Food- Q8. 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.

Food- Q9. Which of the following is NOT a task HACCP is designed to do?

1. Identify hazards
2. Develop production goals
3. Establish controls
4. Monitor controls

Food- Q10. How many clauses does BRC have?

1. 6
2. 7
3. 8
4. 9