Food Question Bank
for Exam preparation

Food- Q2. How many clauses does BRC have?

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

Food- Q3. ‘Use by’ dates are there to make you buy more

1. True
2. False

Food- Q4. Monitoring water systems requires evaluation and responses to:

1. Trend and seasonal variations
2. Water quality incidents or events which trigger alarms
3. Both A & B

Food- Q5. 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

Food- Q6. 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

Food- Q7. Which BRC clause specify organization to have policy and management review?

1. Production inspection & testing
2. Process control
3. Personnel
4. Senior management commitment

Food- Q8. Which food is associated with the most cases of foodborne illness due to Salmonellosis?

1. Raw chicken
2. Raw eggs
3. Raw vegetables
4. None of the above

Food- Q9. Which of the following statements are true?

1. Aseptic techniques rely upon exposing the product to the minimum possible risk of contamination
2. Aseptic techniques require extensive training and validation
3. We aim to keep human interaction to a minimum using physical barriers and automation
4. Process equipment and primary contact containers must be sterilised and maintained under Aseptic conditions
5. All of the above

Food- Q10. Which is the minimum temperature at which hot foods on a buffet should be maintained?

1. 212°F
2. 180°F
3. 140°F
4. None of the above