Food Question Bank
for Exam preparation

Q2. Rejecting a delivery of over temperature raw foods, informing supplier and investigating cause, is an example of...

1. hazards
2. monitoring
3. corrective action
4. critical limit
5. control measure

Q3. Plastic chopping boards are more hygienic than wooden ones

1. True
2. False

Q4. An audit by the organisation of its own management system and procedures is also known as a:

1. First party audit
2. Second party audit
3. Third party audit
4. Surveillance audit

Q5. The reprocessing of rejected products is common practice.

1. True
2. False

Q6. How many clauses does BRC have?

1. 6
2. 7
3. 8
4. 9

Q7. In order to properly wash your hands before or after handling food, exactly what is the minimum amount of time you should wash your hands under running water?

1. 10 sec
2. 20 sec
3. 1 minute
4. None of the above

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

1. True
2. False

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

1. True
2. False