Food Question Bank
for Exam preparation

Q2. What is the purpose of a food safety management system?

1. Keep all areas of the facility clean and pest free
2. Identify, tag, and repair faulty equipment within the facility
3. Identify and control possible hazards throughout the flow of food
4. Identify, document and use the correct methods for receiving food

Q3. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False

Q4. The reprocessing of rejected products is common practice.

1. True
2. False

Q5. 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

Q6. The life cycle phases of bacteria are as follows:

1. Lag, growth, stasis, death
2. Lag, stasis, growth, death
3. Lag, initial growth, rapid growth, death

Q7. There should be periodic management review, with the involvement of senior management, of the operation of the Pharmaceutical Quality System?

1. True
2. False

Q8. Who is responsible for ensuring that processes are in place to assure control of outsourced activities?

1. Contract giver
2. Contract acceptor
3. Both the contract giver and the contract acceptor

Q9. 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

Q10. 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