Food Question Bank
for Exam preparation

Q2. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification

Q3. Pharmaceutical Water should continuously circulate with a turbulent flow rate to help prevent the formation of biofilm.

1. True
2. False

Q4. Rejecting a delivery of over temperature raw foods, informing supplier and investigating cause, is an example of...

1. hazards
2. monitoring
3. corrective action
4. critical limit
5. control measure

Q5. Highly active materials or products should be stored outside?

1. True
2. False

Q6. What is 'minimum core temperature of 75*C an example of?

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

Q7. What is BRC stands for?

1. Baghdad Roasted Chicken
2. British Retail Consortium
3. British Reinforcement Company
4. Biomedical Research Centre

Q8. A new restaurant decides to develop a HACCP Plan- the First Step is

1. Monitor
2. Verify
3. Hire a consulting company
4. Conduct a Hazard Analysis

Q9. Quality Control DOES NOT require that:

1. Test methods are validated
2. No batch of product is released for sale or supply prior to certification by an Authorised Person
3. Staff are regularly and sufficiently supplied with caffeine
4. Sufficient reference samples of starting materials and products are retained to permit future examination

Q10. Stick to the ‘five second rule’ and you’ll be ok

1. True
2. False