Food Question Bank
for Exam preparation

Food- Q2. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard Analysis
4. Record keeping

Food- Q3. On pharmaceutical water distribution loops, an air break should exist between the Point-Of-Use valves and the downstream manufacturing processes?

1. True
2. False

Food- Q4. The reprocessing of rejected products is common practice.

1. True
2. False

Food- Q5. Mould is the number one risk factor for contamination of a clean room due to temperature and moisture factors.

1. True
2. False

Food- Q6. In order to properly wash your hands before or after handling food, exactly what is the minimum amount of time you should wash your hands under running water?

1. 10 sec
2. 20 sec
3. 1 minute
4. None of the above

Food- Q7. 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

Food- Q8. A potent Active Pharmaceutical Ingredient must be dispensed and transported from the Dispensary to the Manufacturing Room where it is then transferred into an enclosed batch mixing vessel. What would be the best container and transfer method for this material?

1. An anti-static bag with zip-ties; the bag can be cut open over the open manway hatch of the mixing vessel
2. A plastic bottle with a screw cap; the bottle can be tipped into the batch by opening the manway hatch of the mixing vessel
3. A plastic bottle with a split butterfly valve; the top of the mixing vessel has the active SBV connection

Food- Q9. HACCP can be applied to industries other than food.

1. True
2. False

Food- Q10. When it comes to food safety, which of the following is the best material for a cutting board?

1. Wood
2. Plastic or acrylic
3. Glass
4. Velcro