Food Question Bank
for Exam preparation

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

1. Open
2. Closed

Food- Q3. CIP systems draw pharmaceutical-grade water into a break tank, where the water is heated or cooled as required. It is then pumped through pipework to sprayballs or product pathways to clean the equipment.

1. True
2. False

Food- Q4. 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

Food- Q5. Rapid cooling is an example of...

1. a corrective action
2. a hazard
3. a critical limit
4. a control measure
5. Incorrect monitoring

Food- Q6. Audit evidence may be obtained from people, processes, equipment, tools, materials, documentation and by observation and, is defined as records, statements of facts or other information which are relevant to the audit criteria and verifiable. (ISO 19011:2018):

1. True
2. False

Food- Q7. Which is NOT one of the HACCP principles

1. Check the system and verify that it works
2. Identify likely hazards
3. Establish Critical control points
4. Develops procedures to educate the regulators about the HACCP principles

Food- Q8. It should be clearly defined which record is related to each manufacturing activity

1. True
2. False

Food- Q9. When sanitizing dishclothes or cutting boards at home using chlorine bleach, how much bleach should be added, per quart of water?

1. 1 teaspoon
2. ½ cup
3. ½ quart
4. None of the above

Food- Q10. Internal audits must be completed on a regular basis to provide information on whether the FSMS conforms to the requirements of FSSC 22000:

1. True
2. False