Food Question Bank
for Exam preparation

Q2. Which of the following is an acceptable technique for thawing a frozen turkey?

1. In the refrigerator overnight.
2. In the microwave.
3. On the kitchen counter.
4. Submerging it in cold water overnight.
5. Leaving it in the garage overnight

Q3. What is the minimum temperature to which ground beef should be cooked to make sure it is free from harmful bacteria?

1. 220°F
2. 140°F
3. 165°F
4. 160°F
5. 350°F

Q4. 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

Q5. Any ‘close out’ of a corrective action must be completed by the auditor attending the client premises where the initial audit took place and the CAR was raised:

1. True
2. False

Q6. An audit by the organisation of its own management system and procedures is also known as a:

1. First party audit
2. Second party audit
3. Third party audit
4. Surveillance audit

Q7. 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

Q8. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False

Q9. 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

Q10. How many clauses does BRC have?

1. 6
2. 7
3. 8
4. 9