Food Question Bank
for Exam preparation

Q2. A new restaurant decides to develop a HACCP Plan- the First Step is

1. Monitor
2. Verify
3. Hire a consulting company
4. Conduct a Hazard Analysis

Q3. Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperature range for this zone?

1. Between 30°F and 130°F.
2. Between 45°F and 145°F.
3. Between 40°F and 140°F.
4. Between 40°F and 150°F.
5. Between 50°F and 120°F.

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

1. True
2. False

Q6. According to BRC, in which clause specify that any cut or grazes skin need to be covered by using contrasting colour plaster.

1. 3.6.1
2. 3.11.3
3. 7.3.2
4. 2.1.3

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

Q8. Purified Water (PW) meets the quality requirements for sterile treatments, such as injectable products.

1. True
2. False

Q9. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False

Q10. Which are below the non-conformities level given for BRC certification? i) Critical ii) Major iii) Minor iv) Opportunity for improvement

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