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. Internal audit results should not be discussed at Management Review due to the confidentiality of the content:

1. True
2. False

Q4. 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

Q5. ‘Use by’ dates are there to make you buy more

1. True
2. False

Q6. According to BRC, which of the below deemed to be fundamental? i) Product safety & quality management system ii) corrective & preventive action iii) layout, product flow & segregation iv) Packaging material

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

Q7. Stick to the ‘five second rule’ and you’ll be ok

1. True
2. False

Q8. The majority of foodborne illnesses are a result of which of the following?

1. Improper handling of foods by the consumer
2. Improper handling of foods in restaurants or food service settings
3. Improper processing of foods by the manufacturer
4. None of the above

Q9. Which of the following ways is NOT a safe way to defrost raw meat?

1. In the refrigerator
2. On the counter
3. In the microwave
4. None of the above

Q10. Which of the following is an acceptable technique for thawing a frozen turkey?

1. In the refrigerator overnight.
2. In the microwave.
3. On the kitchen counter.
4. Submerging it in cold water overnight.
5. Leaving it in the garage overnight