Food Question Bank
for Exam preparation

Food- 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

Food- 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

Food- 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

Food- 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

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

1. True
2. False

Food- 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

Food- 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

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

1. True
2. False

Food- 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