Food Question Bank
for Exam preparation

Q2. Eating food after the ‘best before’ date won’t hurt

1. True
2. False

Q3. When conducting a hazard analysis, which of the following is included?

1. identifying corrective actions
2. identifying critical limits
3. establishing records
4. identifying control measures

Q4. 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

Q5. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False

Q6. Which one of the following questions should we know the answer(s) before designing a Purified Water system?

1. Is Purified Water to be used in our product or is it an intermediate in making WFI?
2. What grade of water have we registered as an excipient in our products and in which countries are our products used?
3. How much Purified Water do we need (peak demand and per day)?
4. All of the above

Q7. It should be clearly defined which record is related to each manufacturing activity

1. True
2. False

Q8. 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

Q9. 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

Q10. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification