Food Question Bank
for Exam preparation

Food- Q2. Audit evidence may be obtained from people, processes, equipment, tools, materials, documentation and by observation and, is defined as records, statements of facts or other information which are relevant to the audit criteria and verifiable. (ISO 19011:2018):

1. True
2. False

Food- Q3. ‘Use by’ dates are there to make you buy more

1. True
2. False

Food- Q4. Which is the minimum temperature at which hot foods on a buffet should be maintained?

1. 212°F
2. 180°F
3. 140°F
4. None of the above

Food- Q5. What is the primary purpose of Product Containment?

1. To ensure materials are clearly labelled
2. To minimize the extent of cleaning after the process operation
3. To protect operators/personnel from exposure to potent of toxic materials
4. To prevent spillage

Food- Q6. Which of the following is an acceptable technique for thawing a frozen turkey?

1. In the refrigerator overnight.
2. In the microwave.
3. On the kitchen counter.
4. Submerging it in cold water overnight.
5. Leaving it in the garage overnight

Food- Q7. Recording temperatures from the oven, every hour is following which HAACP plan?

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

Food- Q8. Which BRC clause specify organization to have policy and management review?

1. Production inspection & testing
2. Process control
3. Personnel
4. Senior management commitment

Food- Q9. CIP systems draw pharmaceutical-grade water into a break tank, where the water is heated or cooled as required. It is then pumped through pipework to sprayballs or product pathways to clean the equipment.

1. True
2. False

Food- Q10. 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