Food Question Bank
for Exam preparation

Q2. Which sterilization technique is suitable for temperature sensitive products?

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

Q3. 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

Q4. 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

Q5. Pre-treatment processes and systems will vary based upon the attributes of the drinking water supply (which has different qualities from region to region).

1. True
2. False

Q6. 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

Q7. Any ‘close out’ of a corrective action must be completed by the auditor attending the client premises where the initial audit took place and the CAR was raised:

1. True
2. False

Q8. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

1. True
2. False

Q9. In order to properly wash your hands before or after handling food, exactly what is the minimum amount of time you should wash your hands under running water?

1. 10 sec
2. 20 sec
3. 1 minute
4. None of the above

Q10. If factory require to do external testing, which compulsory standard the lab need to obtain?

1. ISO 9001
2. ISO 45001
3. ISO 17025
4. ISO 37001