Food Question Bank
for Exam preparation

Q2. 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

Q3. In GMP guidelines, what is the recommended differential pressure between areas of different classification?

1. 1 to 2 Pascals
2. 10 to 15 Pascals
3. 100 to 500 Pascals

Q4. When conducting a hazard analysis, which of the following is included?

1. identifying corrective actions
2. identifying critical limits
3. establishing records
4. identifying control measures

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

Q6. erminal sterilisation means the product sterilised in its final container.

1. True
2. False

Q7. Rejecting a delivery of over temperature raw foods, informing supplier and investigating cause, is an example of...

1. hazards
2. monitoring
3. corrective action
4. critical limit
5. control measure

Q8. 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

Q9. 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

Q10. The organisation shall ensure that finished products are labelled according to all applicable food safety regulatory requirements in the country of manufacturing:

1. True
2. False