Food Question Bank
for Exam preparation

Q2. 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

Q3. ISO 22000:2005 contained 5 auditable clauses, how many auditable clauses does the ISO 22000:2018 contain?

1. 6
2. 7
3. 8
4. 10

Q4. 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

Q5. A potent Active Pharmaceutical Ingredient must be dispensed and transported from the Dispensary to the Manufacturing Room where it is then transferred into an enclosed batch mixing vessel. What would be the best container and transfer method for this material?

1. An anti-static bag with zip-ties; the bag can be cut open over the open manway hatch of the mixing vessel
2. A plastic bottle with a screw cap; the bottle can be tipped into the batch by opening the manway hatch of the mixing vessel
3. A plastic bottle with a split butterfly valve; the top of the mixing vessel has the active SBV connection

Q6. Pharmaceutical HVAC systems differ from commercial or industrial systems because they:

1. Pharmaceutical HVAC systems differ from commercial or industrial systems because they:
2. Require more rigorous testing and qualification
3. Have regulatory requirements for ongoing maintenance and testing
4. All of the above

Q7. 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

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

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

Q9. 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

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