Food Question Bank
for Exam preparation

Q2. Mould is the number one risk factor for contamination of a clean room due to temperature and moisture factors.

1. True
2. False

Q3. What is the goal of HACCP?

1. Keep the establishment pest free
2. To raise money in fees for the federal gov't
3. To establish awareness of the safety rules for employees
4. Identify and control possible hazards throughout the flow of food

Q4. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard Analysis
4. Record keeping

Q5. Which of the following statements are true?

1. Aseptic techniques rely upon exposing the product to the minimum possible risk of contamination
2. Aseptic techniques require extensive training and validation
3. We aim to keep human interaction to a minimum using physical barriers and automation
4. Process equipment and primary contact containers must be sterilised and maintained under Aseptic conditions
5. All of the above

Q6. Pharmaceutical Water should continuously circulate with a turbulent flow rate to help prevent the formation of biofilm.

1. True
2. False

Q7. Sufficient trained personnel and resources should be made available for the review of complaints and quality defects?

1. True
2. False

Q8. A Contamination Control Strategy includes considerations such as facility design, gowning procedures as well as operating & cleaning procedures amongst others.

1. False
2. True

Q9. What is the minimum temperature ground beef should be cooked to in order to assure safety?

1. 155°F
2. 160°F
3. 165°F
4. None of the above

Q10. Which of the following is NOT a critical factor in the growth of dangerous food-borne bacteria?

1. Temperature
2. Time
3. Moisture
4. Altitude
5. pH Level (Acidity)