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Question:

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






Q2. What is the goal of HACCP?

  1. Keep the establishment pest free
  2. To raise money in fees for the federal gov't
  3. To establish awareness of the safety rules for employees
  4. Identify and control possible hazards throughout the flow of food
Correct Answer

Q3. What is 'minimum core temperature of 75*C an example of?

  1. Critical limit
  2. Hazard
  3. Control measure
  4. Monitoring
  5. Corrective action
Correct Answer

Q4. 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
Correct Answer

Q5. Which of the following bacteria are responsible for causing the greatest number of food borne illnesses?

  1. E. coli
  2. Salmonella
  3. Botulism
  4. Listeria
  5. Indigestion
Correct Answer

Q6. Where might we find information relating to a material’s hazards including Occupational Exposure Level and/or Hazard Category?

  1. On the front label of the material container or bag
  2. On the Material Safety Data Sheet (MSDS)
  3. On the delivery note from the supplier
  4. On the product sales brochure for the material
Correct Answer

Q7. 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
Correct Answer

Q8. Which of the following statements are true?

  1. Aseptic techniques rely upon exposing the product to the minimum possible risk of contamination
  2. Aseptic techniques require extensive training and validation
  3. We aim to keep human interaction to a minimum using physical barriers and automation
  4. Process equipment and primary contact containers must be sterilised and maintained under Aseptic conditions
  5. All of the above
Correct Answer

Q9. What is BRC stands for?

  1. Baghdad Roasted Chicken
  2. British Retail Consortium
  3. British Reinforcement Company
  4. Biomedical Research Centre
Correct Answer

Q10. Recording temperatures from the oven, every hour is following which HAACP plan?

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








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