Food Question Bank
for Exam preparation

Q2. Which one of the following questions should we know the answer(s) before designing a Purified Water system?

1. Is Purified Water to be used in our product or is it an intermediate in making WFI?
2. What grade of water have we registered as an excipient in our products and in which countries are our products used?
3. How much Purified Water do we need (peak demand and per day)?
4. All of the above

Q3. ‘Use by’ dates are there to make you buy more

1. True
2. False

Q4. The reprocessing of rejected products is common practice.

1. True
2. False

Q5. 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

Q6. Why are airlocks employed between areas of different classifications?

1. To maintain the air pressure cascade between areas of different classification
2. To provide security access control (SAC)
3. To provide dedicated areas for storing personal belongings of personnel
4. To provide a convenient place to store materials

Q7. Which of the following is an acceptable technique for thawing a frozen turkey?

1. In the refrigerator overnight.
2. In the microwave.
3. On the kitchen counter.
4. Submerging it in cold water overnight.
5. Leaving it in the garage overnight

Q8. 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

Q9. 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

Q10. According to BRC, in which clause specify that any cut or grazes skin need to be covered by using contrasting colour plaster.

1. 3.6.1
2. 3.11.3
3. 7.3.2
4. 2.1.3