Food Question Bank
for Exam preparation

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

1. E. coli
2. Salmonella
3. Botulism
4. Listeria
5. Indigestion

Q3. "A supervisor signing off CCP records at the end of a shift" this is an example of ....

1. validation
2. verification

Q4. How cold should your refrigerator be to minimize the risk of food poisoning?

1. 35°F or colder.
2. 40°F or colder.
3. 45°F or colder.
4. 50°F or colder.
5. 55°F or colder.

Q5. On pharmaceutical water distribution loops, an air break should exist between the Point-Of-Use valves and the downstream manufacturing processes?

1. True
2. False

Q6. Which of the following is NOT a task HACCP is designed to do?

1. Identify hazards
2. Develop production goals
3. Establish controls
4. Monitor controls

Q7. A new restaurant decides to develop a HACCP Plan- the First Step is

1. Monitor
2. Verify
3. Hire a consulting company
4. Conduct a Hazard Analysis

Q8. Stick to the ‘five second rule’ and you’ll be ok

1. True
2. False

Q9. Highly active materials or products should be stored outside?

1. True
2. False

Q10. If factory require to do external testing, which compulsory standard the lab need to obtain?

1. ISO 9001
2. ISO 45001
3. ISO 17025
4. ISO 37001