Food Question Bank
for Exam preparation

Q2. What is the benefit of having BRC certification? i) Stabilization of customer confidence ii) Higher product security iii) Higher product liability risks iv) Timely notice of consumer risks concerning hygiene and security consumer goods

1. i & ii
2. i, ii & iii
3. ii & iv
4. i, ii & iv

Q3. Stick to the ‘five second rule’ and you’ll be ok

1. True
2. False

Q4. Which of the following groups of people have a higher than normal chance of contracting a case of food poisoning?

1. Very young children
2. Pregnant women
3. The elderly
4. Persons with compromised immune systems
5. All of the above

Q5. Which of the following statements are true?

1. Aseptic techniques rely upon exposing the product to the minimum possible risk of contamination
2. Aseptic techniques require extensive training and validation
3. We aim to keep human interaction to a minimum using physical barriers and automation
4. Process equipment and primary contact containers must be sterilised and maintained under Aseptic conditions
5. All of the above

Q6. Which of the following options is a form of Secondary Containment?

1. Glovebox isolator
2. Split Butterfly Valve
3. Downflow Booth
4. Negatively-pressurised room

Q7. What is BRC stands for?

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

Q8. What is the minimum temperature ground beef should be cooked to in order to assure safety?

1. 155°F
2. 160°F
3. 165°F
4. None of the above

Q9. 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

Q10. 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