Food Question Bank
for Exam preparation

Food- Q2. When sanitizing dishclothes or cutting boards at home using chlorine bleach, how much bleach should be added, per quart of water?

1. 1 teaspoon
2. ½ cup
3. ½ quart
4. None of the above

Food- Q3. It should be clearly defined which record is related to each manufacturing activity

1. True
2. False

Food- Q4. Which of the following clauses are NOT part of BRC? i) Product safety & quality management ii) Continual improvement iii) Product inspection & testing iv) Operation

1. i & iv
2. ii & iv
3. i, ii & iii
4. All of the answers

Food- Q5. 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- Q6. 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

Food- Q7. Which of the following statements is NOT true with regards to Water For Injection?

1. A WFI is sterile
2. WFI is used in the manufacture of parenteral (injectable) pharmaceuticals
3. Distillation processes may be combined with pure steam production
4. All of the above are true

Food- Q8. A circumstance in which direct food safety is impacted without appropriate action by the organisation is observed during the audit and/or, when legality and/or certification integrity are at stake would be classified as a:

1. Critical NC
2. Major NC
3. Not nonconformity
4. Minor NC

Food- Q9. Sufficient trained personnel and resources should be made available for the review of complaints and quality defects?

1. True
2. False

Food- Q10. erminal sterilisation means the product sterilised in its final container.

1. True
2. False