Food Question Bank
for Exam preparation

Q2. What does HACCP stand for?

1. Hazard Analysis and Critical Control Point
2. Hazard And Critical Control Point
3. Health Analysis and Critical Control Point
4. Hazard And Critical Cooking Point

Q3. Who should prepare the audit plan for on-site activities:

1. Audit Team Leader
2. Any of Audit Team Members
3. Auditee
4. Top management

Q4. Recording temperatures from the oven, every hour is following which HAACP plan?

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

Q5. Eating food after the ‘best before’ date won’t hurt

1. True
2. False

Q6. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False

Q7. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False

Q8. 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

Q9. What does the acronym HVAC stand for?

1. Heating, ventilation and chilling
2. heating, ventilation and automatic cooling
3. Heating, ventilation and air conditioning
4. For seven years

Q10. Why are airlocks employed between areas of different classifications?

1. To maintain the air pressure cascade between areas of different classification
2. To provide security access control (SAC)
3. To provide dedicated areas for storing personal belongings of personnel
4. To provide a convenient place to store materials