Food Question Bank
for Exam preparation

Q2. If food looks ok and smells ok it’s safe to eat

1. True
2. False

Q3. Purified Water (PW) meets the quality requirements for sterile treatments, such as injectable products.

1. True
2. False

Q4. Quality Assurance testing guarantees that our products are sterile?

1. True
2. False

Q5. 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

Q6. 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

Q7. A new restaurant decides to develop a HACCP Plan- the First Step is

1. Monitor
2. Verify
3. Hire a consulting company
4. Conduct a Hazard Analysis

Q8. What does HACCP stand for?

1. Hazard Analysis and Critical Control Point
2. Hazard And Critical Control Point
3. Health Analysis and Critical Control Point
4. Hazard And Critical Cooking Point

Q9. Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?

1. Salmonella
2. Campylobacter
3. E. coli
4. None of the above

Q10. Sufficient trained personnel and resources should be made available for the review of complaints and quality defects?

1. True
2. False