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Question:

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






Q2. In GMP guidelines, what is the recommended differential pressure between areas of different classification?

  1. 1 to 2 Pascals
  2. 10 to 15 Pascals
  3. 100 to 500 Pascals
Correct Answer

Q3. Which of the following ways is NOT a safe way to defrost raw meat?

  1. In the refrigerator
  2. On the counter
  3. In the microwave
  4. None of the above
Correct Answer

Q4. A Contamination Control Strategy includes considerations such as facility design, gowning procedures as well as operating & cleaning procedures amongst others.

  1. False
  2. True
Correct Answer

Q5. What type of questions would you ask to confirm specific factual details:

  1. Open
  2. Closed
Correct Answer

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
Correct Answer

Q7. Which of the following is NOT a task HACCP is designed to do?

  1. Identify hazards
  2. Develop production goals
  3. Establish controls
  4. Monitor controls
Correct Answer

Q8. 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
Correct Answer

Q9. What’s the third step of HAACP

  1. Establishing Hazard Analysis
  2. Establishing Critical Control Limits
  3. Establishing Critical control points
  4. Verifying
Correct Answer

Q10. Practices and procedures intended to prevent food borne illnesses

  1. Staff Health control
  2. Food safety management systems
  3. Consumer advisories
  4. Active managerial control
Correct Answer








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