Food Question Bank
for Exam preparation

Q2. ISO 22000 is a GFSI approved food safety standard?

1. True
2. False

Q3. Practices and procedures intended to prevent food borne illnesses

1. Staff Health control
2. Food safety management systems
3. Consumer advisories
4. Active managerial control

Q4. The process of determining whether the corrective action requested has been implemented is called the follow-up. This can be done by reviewing documentation submitted by the client or by visiting the client premises:

1. True
2. False

Q5. HACCP can be applied to industries other than food.

1. True
2. False

Q6. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False

Q7. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False

Q8. Quality Control DOES NOT require that:

1. Test methods are validated
2. No batch of product is released for sale or supply prior to certification by an Authorised Person
3. Staff are regularly and sufficiently supplied with caffeine
4. Sufficient reference samples of starting materials and products are retained to permit future examination

Q9. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard analysis
4. Corrective Action

Q10. 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