Food Question Bank
for Exam preparation

Q2. Monitoring water systems requires evaluation and responses to:

1. Trend and seasonal variations
2. Water quality incidents or events which trigger alarms
3. Both A & B

Q3. What is 'minimum core temperature of 75*C an example of?

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

Q4. Eating food after the ‘best before’ date won’t hurt

1. True
2. False

Q5. Sample containers should bear a label indicating the contents:

1. The contents
2. The batch number
3. The date of sampling
4. The containers from which samples have been drawn
5. All of the above

Q6. In GMP guidelines, what is the recommended differential pressure between areas of different classification?

1. 1 to 2 Pascals
2. 10 to 15 Pascals
3. 100 to 500 Pascals

Q7. Which sterilization technique is suitable for temperature sensitive products?

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

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

1. True
2. False

Q9. Which BRC clause specify organization to have policy and management review?

1. Production inspection & testing
2. Process control
3. Personnel
4. Senior management commitment

Q10. Checks on yields, and reconciliation of quantities, should be carried out as necessary to ensure:

1. As much material is manufactured as possible
2. That there are no discrepancies outside acceptable limits
3. Any mistakes are quickly corrected
4. None of the above