Food Question Bank
for Exam preparation

Food- Q2. 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

Food- Q3. Which of the following options is a form of Secondary Containment?

1. Glovebox isolator
2. Split Butterfly Valve
3. Downflow Booth
4. Negatively-pressurised room

Food- Q4. 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

Food- Q5. At what temperature should your refrigerator be maintained?

1. 60°F
2. 45°F
3. 40°F
4. None of the above

Food- Q6. Pharmaceutical Water should continuously circulate with a turbulent flow rate to help prevent the formation of biofilm.

1. True
2. False

Food- Q7. Which of the following is NOT a critical factor in the growth of dangerous food-borne bacteria?

1. Temperature
2. Time
3. Moisture
4. Altitude
5. pH Level (Acidity)

Food- Q8. According to BRC, in which clause specify that any cut or grazes skin need to be covered by using contrasting colour plaster.

1. 3.6.1
2. 3.11.3
3. 7.3.2
4. 2.1.3

Food- Q9. HACCP can be applied to industries other than food.

1. True
2. False

Food- Q10. The reprocessing of rejected products is common practice.

1. True
2. False