Food Question Bank
for Exam preparation

Q2. Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?

1. Salmonella
2. Campylobacter
3. E. coli
4. None of the above

Q3. A critical limit must be...

1. Measurable in real time
2. Stated in legislation
3. Incorrect A range of values
4. Higher than the target level

Q4. When it comes to food safety, which of the following is the best material for a cutting board?

1. Wood
2. Plastic or acrylic
3. Glass
4. Velcro

Q5. The life cycle phases of bacteria are as follows:

1. Lag, growth, stasis, death
2. Lag, stasis, growth, death
3. Lag, initial growth, rapid growth, death

Q6. Purified Water (PW) meets the quality requirements for sterile treatments, such as injectable products.

1. True
2. False

Q7. 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

Q8. Rapid cooling is an example of...

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

Q9. Mould is the number one risk factor for contamination of a clean room due to temperature and moisture factors.

1. True
2. False

Q10. There should be periodic management review, with the involvement of senior management, of the operation of the Pharmaceutical Quality System?

1. True
2. False