Food Question Bank
for Exam preparation

Q2. Any ‘close out’ of a corrective action must be completed by the auditor attending the client premises where the initial audit took place and the CAR was raised:

1. True
2. False

Q3. Recording temperatures from the oven, every hour is following which HAACP plan?

1. Verifying
2. Monitoring
3. Record keeping
4. Critical control limits

Q4. 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

Q5. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False

Q6. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard Analysis
4. Record keeping

Q7. The life cycle phases of bacteria are as follows:

1. Lag, growth, stasis, death
2. Lag, stasis, growth, death
3. Lag, initial growth, rapid growth, death

Q8. 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

Q9. Sufficient trained personnel and resources should be made available for the review of complaints and quality defects?

1. True
2. False

Q10. Quality Assurance testing guarantees that our products are sterile?

1. True
2. False