Food Question Bank
for Exam preparation

Q2. What is 'minimum core temperature of 75*C an example of?

1. Critical limit
2. Hazard
3. Control measure
4. Monitoring
5. Corrective action

Q3. erminal sterilisation means the product sterilised in its final container.

1. True
2. False

Q4. Who is responsible for ensuring that processes are in place to assure control of outsourced activities?

1. Contract giver
2. Contract acceptor
3. Both the contract giver and the contract acceptor

Q5. HACCP can be applied to industries other than food.

1. True
2. False

Q6. An audit by the organisation of its own management system and procedures is also known as a:

1. First party audit
2. Second party audit
3. Third party audit
4. Surveillance audit

Q7. Which of the following is NOT a task HACCP is designed to do?

1. Identify hazards
2. Develop production goals
3. Establish controls
4. Monitor controls

Q8. According to BRC, which of the below deemed to be fundamental? i) Product safety & quality management system ii) corrective & preventive action iii) layout, product flow & segregation iv) Packaging material

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

Q9. 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.

Q10. Visitors or untrained personnel should, preferably, not be taken into the production and quality control areas

1. True
2. False