Food Question Bank
for Exam preparation

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

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

1. True
2. False

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

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

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

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

1. True
2. False

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

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

1. True
2. False

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

1. True
2. False