Food Question Bank
for Exam preparation

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

1. True
2. False

Food- 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

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

Food- 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

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

1. True
2. False

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

1. True
2. False

Food- 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

Food- 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

Food- 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)