Food Question Bank
for Exam preparation

Food- Q2. What’s the third step of HAACP

1. Establishing Hazard Analysis
2. Establishing Critical Control Limits
3. Establishing Critical control points
4. Verifying

Food- Q3. Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperature range for this zone?

1. Between 30°F and 130°F.
2. Between 45°F and 145°F.
3. Between 40°F and 140°F.
4. Between 40°F and 150°F.
5. Between 50°F and 120°F.

Food- Q4. Which of the following statements is NOT true with regards to Water For Injection?

1. A WFI is sterile
2. WFI is used in the manufacture of parenteral (injectable) pharmaceuticals
3. Distillation processes may be combined with pure steam production
4. All of the above are true

Food- Q5. 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- Q6. 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- Q7. Practices and procedures intended to prevent food borne illnesses

1. Staff Health control
2. Food safety management systems
3. Consumer advisories
4. Active managerial control

Food- Q8. Which of the following statements are true?

1. Aseptic techniques rely upon exposing the product to the minimum possible risk of contamination
2. Aseptic techniques require extensive training and validation
3. We aim to keep human interaction to a minimum using physical barriers and automation
4. Process equipment and primary contact containers must be sterilised and maintained under Aseptic conditions
5. All of the above

Food- Q9. ISO 22000 is a GFSI approved food safety standard?

1. True
2. False

Food- Q10. Rejecting a delivery of over temperature raw foods, informing supplier and investigating cause, is an example of...

1. hazards
2. monitoring
3. corrective action
4. critical limit
5. control measure