Food Question Bank
for Exam preparation

Food- Q2. Which sterilization technique is suitable for temperature sensitive products?

1. Pure steam sterilization
2. Sterile filtration
3. Both A & B

Food- Q3. Which are below the non-conformities level given for BRC certification? i) Critical ii) Major iii) Minor iv) Opportunity for improvement

1. ii & iii
2. i, ii & iii
3. i, ii & iv
4. All of the answers

Food- Q4. Isolators can be used for a variety of applications including, dispensing of active ingredients, performing laboratory tests and to enclose filling lines?

1. True
2. False

Food- Q5. A circumstance in which direct food safety is impacted without appropriate action by the organisation is observed during the audit and/or, when legality and/or certification integrity are at stake would be classified as a:

1. Critical NC
2. Major NC
3. Not nonconformity
4. Minor NC

Food- Q6. Which is the minimum temperature at which hot foods on a buffet should be maintained?

1. 212°F
2. 180°F
3. 140°F
4. None of the above

Food- Q7. Which of the listed document types ARE required GMP documentation?

1. Site Master File and Specifications
2. Manufacturing Formulae, Processing, Packaging and Testing Instructions
3. Certificate of Analysis, Procedures and Protocols
4. Technical Agreements, Records and Reports
5. All of the above

Food- Q8. What does the acronym HVAC stand for?

1. Heating, ventilation and chilling
2. heating, ventilation and automatic cooling
3. Heating, ventilation and air conditioning
4. For seven years

Food- Q9. At what temperature should your refrigerator be maintained?

1. 60°F
2. 45°F
3. 40°F
4. None of the above

Food- Q10. Monitoring water systems requires evaluation and responses to:

1. Trend and seasonal variations
2. Water quality incidents or events which trigger alarms
3. Both A & B