Food Question Bank
for Exam preparation

Q2. Practices and procedures intended to prevent food borne illnesses

1. Staff Health control
2. Food safety management systems
3. Consumer advisories
4. Active managerial control

Q3. 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

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. Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?

1. Salmonella
2. Campylobacter
3. E. coli
4. None of the above

Q6. 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

Q7. The organisation shall ensure that finished products are labelled according to all applicable food safety regulatory requirements in the country of manufacturing:

1. True
2. False

Q8. At what temperature should your refrigerator be maintained?

1. 60°F
2. 45°F
3. 40°F
4. None of the above

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

Q10. Recording temperatures from the oven, every hour is following which HAACP plan?

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