Food Question Bank
for Exam preparation

Food- Q2. When it comes to food safety, which of the following is the best material for a cutting board?

1. Wood
2. Plastic or acrylic
3. Glass
4. Velcro

Food- Q3. Sufficient trained personnel and resources should be made available for the review of complaints and quality defects?

1. True
2. False

Food- Q4. According to BRC, which of the clause below require organization to identify the critical control point or CCP?

1. External standard
2. Product risk management
3. Legislation & safety requirement
4. Process risk assessment

Food- Q5. Which of the following groups of people have a higher than normal chance of contracting a case of food poisoning?

1. Very young children
2. Pregnant women
3. The elderly
4. Persons with compromised immune systems
5. All of the above

Food- Q6. Which of the following statements are true?

1. Aseptic techniques rely upon exposing the product to the minimum possible risk of contamination
2. Aseptic techniques require extensive training and validation
3. We aim to keep human interaction to a minimum using physical barriers and automation
4. Process equipment and primary contact containers must be sterilised and maintained under Aseptic conditions
5. All of the above

Food- Q7. Stick to the ‘five second rule’ and you’ll be ok

1. True
2. False

Food- Q8. On pharmaceutical water distribution loops, an air break should exist between the Point-Of-Use valves and the downstream manufacturing processes?

1. True
2. False

Food- Q9. HACCP can be applied to industries other than food.

1. True
2. False

Food- Q10. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False