Food Question Bank
for Exam preparation

Q2. According to BRC, which of the below deemed to be fundamental? i) Product safety & quality management system ii) corrective & preventive action iii) layout, product flow & segregation iv) Packaging material

1. i & iv
2. ii & iv
3. ii & iii
4. i, ii & iv

Q3. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification

Q4. What is the primary purpose of Product Containment?

1. To ensure materials are clearly labelled
2. To minimize the extent of cleaning after the process operation
3. To protect operators/personnel from exposure to potent of toxic materials
4. To prevent spillage

Q5. Which of the following signs indicates that food has been contaminated by dangerous bacteria such as E. coli or salmonella?

1. Bad smell
2. Discoloration
3. Off taste
4. Slimy surface
5. None of the above

Q6. What is 'minimum core temperature of 75*C an example of?

1. Critical limit
2. Hazard
3. Control measure
4. Monitoring
5. Corrective action

Q7. If food looks ok and smells ok it’s safe to eat

1. True
2. False

Q8. At what temperature should your refrigerator be maintained?

1. 60°F
2. 45°F
3. 40°F
4. None of the above

Q9. Minor NC should be closed out and the objective evidence should be submitted to the CB:

1. within 14 days
2. within 28 days
3. within 90 days
4. Incorrect in the next audit visit

Q10. What does the acronym HVAC stand for?

1. Heating, ventilation and chilling
2. heating, ventilation and automatic cooling
3. Heating, ventilation and air conditioning
4. For seven years