Food Question Bank
for Exam preparation

Q2. Isolators can be used for a variety of applications including, dispensing of active ingredients, performing laboratory tests and to enclose filling lines?

1. True
2. False

Q3. Which of the following is NOT a critical factor in the growth of dangerous food-borne bacteria?

1. Temperature
2. Time
3. Moisture
4. Altitude
5. pH Level (Acidity)

Q4. Which of the following ways is NOT a safe way to defrost raw meat?

1. In the refrigerator
2. On the counter
3. In the microwave
4. None of the above

Q5. Mould is the number one risk factor for contamination of a clean room due to temperature and moisture factors.

1. True
2. False

Q6. 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

Q7. Internal Audits (self-inspections) should be conducted in order to?

1. Effectively micromanage staff
2. Ensure department heads are working synergistically
3. Monitor the implementation and compliance with GMP
4. None of the above

Q8. Which one of the following questions should we know the answer(s) before designing a Purified Water system?

1. Is Purified Water to be used in our product or is it an intermediate in making WFI?
2. What grade of water have we registered as an excipient in our products and in which countries are our products used?
3. How much Purified Water do we need (peak demand and per day)?
4. All of the above

Q9. Plastic chopping boards are more hygienic than wooden ones

1. True
2. False

Q10. A new restaurant decides to develop a HACCP Plan- the First Step is

1. Monitor
2. Verify
3. Hire a consulting company
4. Conduct a Hazard Analysis