Food Question Bank
for Exam preparation

Q2. What type of questions would you ask to confirm specific factual details:

1. Open
2. Closed

Q3. The process of determining whether the corrective action requested has been implemented is called the follow-up. This can be done by reviewing documentation submitted by the client or by visiting the client premises:

1. True
2. False

Q4. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False

Q5. 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

Q6. 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

Q7. Which of the following ways is NOT a safe way to defrost raw meat?

1. In the refrigerator
2. On the counter
3. In the microwave
4. None of the above

Q8. erminal sterilisation means the product sterilised in its final container.

1. True
2. False

Q9. Which of the following is an acceptable technique for thawing a frozen turkey?

1. In the refrigerator overnight.
2. In the microwave.
3. On the kitchen counter.
4. Submerging it in cold water overnight.
5. Leaving it in the garage overnight

Q10. What is the benefit of having BRC certification? i) Stabilization of customer confidence ii) Higher product security iii) Higher product liability risks iv) Timely notice of consumer risks concerning hygiene and security consumer goods

1. i & ii
2. i, ii & iii
3. ii & iv
4. i, ii & iv