Food Question Bank
for Exam preparation

Q2. Which of the following is NOT a critical factor in the growth of dangerous food-borne bacteria?

1. Temperature
2. Time
3. Moisture
4. Altitude
5. pH Level (Acidity)

Q3. 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

Q4. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False

Q5. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?

1. 1 cup
2. 1 teaspoon
3. 1 tablespoon
4. 1 quart

Q6. What is 'a supervisor checking the temperature of food in a bain marie' an example of?

1. Critical limit
2. Hazard
3. Critical limit
4. Monitoring

Q7. Checks on yields, and reconciliation of quantities, should be carried out as necessary to ensure:

1. As much material is manufactured as possible
2. That there are no discrepancies outside acceptable limits
3. Any mistakes are quickly corrected
4. None of the above

Q8. 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

Q9. 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

Q10. Highly active materials or products should be stored outside?

1. True
2. False