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Food - Question 1:

What is the purpose of a food safety management system?

  1. Keep all areas of the facility clean and pest free
  2. Identify, tag, and repair faulty equipment within the facility
  3. Identify and control possible hazards throughout the flow of food
  4. Identify, document and use the correct methods for receiving food






Food- 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
Correct Answer


Food- 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
Correct Answer


Food- 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
Correct Answer


Food- 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
Correct Answer


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

  1. True
  2. False
Correct Answer


Food- 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
Correct Answer


Food- 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
Correct Answer


Food- 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
Correct Answer


Food- 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
Correct Answer











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