Food Question Bank
for Exam preparation

Food- 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

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

1. validation
2. verification

Food- 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.

Food- 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

Food- 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

Food- 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

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

1. True
2. False

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

1. True
2. False

Food- 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