Food Question Bank
for Exam preparation

Q2. 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

Q3. According to BRC, which of the clause below require organization to identify the critical control point or CCP?

1. External standard
2. Product risk management
3. Legislation & safety requirement
4. Process risk assessment

Q4. Internal audits must be completed on a regular basis to provide information on whether the FSMS conforms to the requirements of FSSC 22000:

1. True
2. False

Q5. What is BRC stands for?

1. Baghdad Roasted Chicken
2. British Retail Consortium
3. British Reinforcement Company
4. Biomedical Research Centre

Q6. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard analysis
4. Corrective Action

Q7. Pharmaceutical Water should continuously circulate with a turbulent flow rate to help prevent the formation of biofilm.

1. True
2. False

Q8. Isolators can be used for a variety of applications including, dispensing of active ingredients, performing laboratory tests and to enclose filling lines?

1. True
2. False

Q9. You don’t need to wash raw chicken before you cook it

1. True
2. False

Q10. Quality Control DOES NOT require that:

1. Test methods are validated
2. No batch of product is released for sale or supply prior to certification by an Authorised Person
3. Staff are regularly and sufficiently supplied with caffeine
4. Sufficient reference samples of starting materials and products are retained to permit future examination