Food Question Bank
for Exam preparation

Q2. 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

Q3. CIP systems draw pharmaceutical-grade water into a break tank, where the water is heated or cooled as required. It is then pumped through pipework to sprayballs or product pathways to clean the equipment.

1. True
2. False

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. The majority of foodborne illnesses are a result of which of the following?

1. Improper handling of foods by the consumer
2. Improper handling of foods in restaurants or food service settings
3. Improper processing of foods by the manufacturer
4. None of the above

Q6. According to BRC, which of the below deemed to be fundamental? i) Product safety & quality management system ii) corrective & preventive action iii) layout, product flow & segregation iv) Packaging material

1. i & iv
2. ii & iv
3. ii & iii
4. i, ii & iv

Q7. The reprocessing of rejected products is common practice.

1. True
2. False

Q8. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False

Q9. 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

Q10. If factory require to do external testing, which compulsory standard the lab need to obtain?

1. ISO 9001
2. ISO 45001
3. ISO 17025
4. ISO 37001