Food Question Bank
for Exam preparation

Q2. 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

Q3. Legal Compliance is a key element within FSSC 22000?

1. True
2. False

Q4. Highly active materials or products should be stored outside?

1. True
2. False

Q5. What is 'a supervisor checking the temperature of food in a bain marie' an example of?

1. Critical limit
2. Hazard
3. Critical limit
4. Monitoring

Q6. What type of questions would you ask to gain more information:

1. Open
2. Closed

Q7. 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

Q8. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?

1. 1 cup
2. 1 teaspoon
3. 1 tablespoon
4. 1 quart

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. Plastic chopping boards are more hygienic than wooden ones

1. True
2. False