Food Question Bank
for Exam preparation

Food- Q2. When conducting a hazard analysis, which of the following is included?

1. identifying corrective actions
2. identifying critical limits
3. establishing records
4. identifying control measures

Food- Q3. Rapid cooling is an example of...

1. a corrective action
2. a hazard
3. a critical limit
4. a control measure
5. Incorrect monitoring

Food- Q4. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?

1. 1 cup
2. 1 teaspoon
3. 1 tablespoon
4. 1 quart

Food- Q5. How many principles are there in a HACCP system?

1. Four
2. Seven
3. Eighteen
4. Ten

Food- Q6. 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- Q7. Which of the following statements is true?

1. A pharmaceutical water system can be used for production use as soon as it is constructed
2. A pharmaceutical water system can be used for production use as soon as all the safety devices have been tested
3. A pharmaceutical water system can be used for production use once Operational Qualification has been successfully performed and approved by the authorised QA representative
4. A pharmaceutical water system can be used for production use only after the Performance Qualification phase (12 months) has been successfully approved by the authorised QA representative

Food- Q8. Which sterilization technique is suitable for temperature sensitive products?

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

Food- Q9. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard analysis
4. Corrective Action

Food- Q10. Which of the listed document types ARE required GMP documentation?

1. Site Master File and Specifications
2. Manufacturing Formulae, Processing, Packaging and Testing Instructions
3. Certificate of Analysis, Procedures and Protocols
4. Technical Agreements, Records and Reports
5. All of the above