Food Question Bank
for Exam preparation

Q2. Which of the following options is a form of Secondary Containment?

1. Glovebox isolator
2. Split Butterfly Valve
3. Downflow Booth
4. Negatively-pressurised room

Q3. How many principles are there in a HACCP system?

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

Q4. A Contamination Control Strategy includes considerations such as facility design, gowning procedures as well as operating & cleaning procedures amongst others.

1. False
2. True

Q5. 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

Q6. 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

Q7. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?

1. 1 cup
2. 1 teaspoon
3. 1 tablespoon
4. 1 quart

Q8. Which BRC clause specify organization to have policy and management review?

1. Production inspection & testing
2. Process control
3. Personnel
4. Senior management commitment

Q9. 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

Q10. 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