Food Question Bank
for Exam preparation

Q2. 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

Q3. The supply chain and traceability records for each active substance (including active substance starting materials) should be available.

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. It should be clearly defined which record is related to each manufacturing activity

1. True
2. False

Q6. HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs?

1. U.S. National Guard
2. American Meat Science Association
3. U.S. Navy
4. NASA

Q7. What type of questions would you ask to confirm specific factual details:

1. Open
2. Closed

Q8. 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

Q9. Which of the following statements is NOT true with regards to Water For Injection?

1. A WFI is sterile
2. WFI is used in the manufacture of parenteral (injectable) pharmaceuticals
3. Distillation processes may be combined with pure steam production
4. All of the above are true

Q10. What does the acronym HVAC stand for?

1. Heating, ventilation and chilling
2. heating, ventilation and automatic cooling
3. Heating, ventilation and air conditioning
4. For seven years