Food Question Bank
for Exam preparation

Q2. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False

Q3. How cold should your refrigerator be to minimize the risk of food poisoning?

1. 35°F or colder.
2. 40°F or colder.
3. 45°F or colder.
4. 50°F or colder.
5. 55°F or colder.

Q4. Which of the following is NOT a task HACCP is designed to do?

1. Identify hazards
2. Develop production goals
3. Establish controls
4. Monitor controls

Q5. What type of questions would you ask to confirm specific factual details:

1. Open
2. Closed

Q6. 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

Q7. Who is responsible for ensuring that processes are in place to assure control of outsourced activities?

1. Contract giver
2. Contract acceptor
3. Both the contract giver and the contract acceptor

Q8. What is the minimum temperature to which ground beef should be cooked to make sure it is free from harmful bacteria?

1. 220°F
2. 140°F
3. 165°F
4. 160°F
5. 350°F

Q9. Highly active materials or products should be stored outside?

1. True
2. False

Q10. 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