Food Question Bank
for Exam preparation

Food- 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

Food- 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

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

1. True
2. False

Food- 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

Food- 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

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

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

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

1. True
2. False

Food- 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

Food- 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