Food Question Bank
for Exam preparation

Food- Q2. Which sterilization technique is suitable for temperature sensitive products?

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

Food- Q3. Which of the following clauses are NOT part of BRC? i) Product safety & quality management ii) Continual improvement iii) Product inspection & testing iv) Operation

1. i & iv
2. ii & iv
3. i, ii & iii
4. All of the answers

Food- Q4. Who should prepare the audit plan for on-site activities:

1. Audit Team Leader
2. Any of Audit Team Members
3. Auditee
4. Top management

Food- Q5. What type of questions would you ask to gain more information:

1. Open
2. Closed

Food- Q6. Legal Compliance is a key element within FSSC 22000?

1. True
2. False

Food- Q7. Quality Assurance testing guarantees that our products are sterile?

1. True
2. False

Food- Q8. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

1. Monitoring
2. Verification
3. Hazard analysis
4. Corrective Action

Food- Q9. 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

Food- Q10. Rapid cooling is an example of...

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