Food Question Bank
for Exam preparation

Q2. Which sterilization technique is suitable for temperature sensitive products?

1. Pure steam sterilization
2. Sterile filtration
3. Both A & B

Q3. Internal Audits (self-inspections) should be conducted in order to?

1. Effectively micromanage staff
2. Ensure department heads are working synergistically
3. Monitor the implementation and compliance with GMP
4. None of the above

Q4. What type of questions would you ask to confirm specific factual details:

1. Open
2. Closed

Q5. Quality Control DOES NOT require that:

1. Test methods are validated
2. No batch of product is released for sale or supply prior to certification by an Authorised Person
3. Staff are regularly and sufficiently supplied with caffeine
4. Sufficient reference samples of starting materials and products are retained to permit future examination

Q6. An audit by the organisation of its own management system and procedures is also known as a:

1. First party audit
2. Second party audit
3. Third party audit
4. Surveillance audit

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

1. True
2. False

Q8. Recording temperatures from the oven, every hour is following which HAACP plan?

1. Verifying
2. Monitoring
3. Record keeping
4. Critical control limits

Q9. The majority of foodborne illnesses are a result of which of the following?

1. Improper handling of foods by the consumer
2. Improper handling of foods in restaurants or food service settings
3. Improper processing of foods by the manufacturer
4. None of the above

Q10. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False