Food Question Bank
for Exam preparation

Q2. 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

Q3. 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

Q4. Which of the following statements is true?

1. A pharmaceutical water system can be used for production use as soon as it is constructed
2. A pharmaceutical water system can be used for production use as soon as all the safety devices have been tested
3. A pharmaceutical water system can be used for production use once Operational Qualification has been successfully performed and approved by the authorised QA representative
4. A pharmaceutical water system can be used for production use only after the Performance Qualification phase (12 months) has been successfully approved by the authorised QA representative

Q5. 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

Q6. Who is responsible for ensuring that processes are in place to assure control of outsourced activities?

1. Contract giver
2. Contract acceptor
3. Both the contract giver and the contract acceptor

Q7. Which of the listed document types ARE required GMP documentation?

1. Site Master File and Specifications
2. Manufacturing Formulae, Processing, Packaging and Testing Instructions
3. Certificate of Analysis, Procedures and Protocols
4. Technical Agreements, Records and Reports
5. All of the above

Q8. How many principles are there in a HACCP system?

1. Four
2. Seven
3. Eighteen
4. Ten

Q9. 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

Q10. Sample containers should bear a label indicating the contents:

1. The contents
2. The batch number
3. The date of sampling
4. The containers from which samples have been drawn
5. All of the above