Food Question Bank
for Exam preparation

Q2. Where might we find information relating to a material’s hazards including Occupational Exposure Level and/or Hazard Category?

1. On the front label of the material container or bag
2. On the Material Safety Data Sheet (MSDS)
3. On the delivery note from the supplier
4. On the product sales brochure for the material

Q3. Which BRC clause specify organization to have policy and management review?

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

Q4. Legal Compliance is a key element within FSSC 22000?

1. True
2. False

Q5. Rapid cooling is an example of...

1. a corrective action
2. a hazard
3. a critical limit
4. a control measure
5. Incorrect monitoring

Q6. Which is NOT one of the HACCP principles

1. Check the system and verify that it works
2. Identify likely hazards
3. Establish Critical control points
4. Develops procedures to educate the regulators about the HACCP principles

Q7. Plastic chopping boards are more hygienic than wooden ones

1. True
2. False

Q8. 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

Q9. ISO 22000:2005 contained 5 auditable clauses, how many auditable clauses does the ISO 22000:2018 contain?

1. 6
2. 7
3. 8
4. 10

Q10. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?

1. 1 cup
2. 1 teaspoon
3. 1 tablespoon
4. 1 quart