Food Question Bank
for Exam preparation

Q2. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False

Q3. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard Analysis
4. Record keeping

Q4. Which of the following options is a form of Secondary Containment?

1. Glovebox isolator
2. Split Butterfly Valve
3. Downflow Booth
4. Negatively-pressurised room

Q5. Which is NOT one of the HACCP principles

1. Check the system and verify that it works
2. Identify likely hazards
3. Establish Critical control points
4. Develops procedures to educate the regulators about the HACCP principles

Q6. Highly active materials or products should be stored outside?

1. True
2. False

Q7. 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

Q8. 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

Q9. What is the benefit of having BRC certification? i) Stabilization of customer confidence ii) Higher product security iii) Higher product liability risks iv) Timely notice of consumer risks concerning hygiene and security consumer goods

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

Q10. A Contamination Control Strategy includes considerations such as facility design, gowning procedures as well as operating & cleaning procedures amongst others.

1. False
2. True