Nanning Food Practitioners Hygiene Knowledge Training Questions and Answers

Reference:

Food Hygiene Knowledge Contest Questions

You can refer to the Training Manual for Food Practitioners.

I. Single choice questions:

1. The Standing Committee of the National People's Congress promulgated the Food Hygiene Law of the People's Republic of China in what year?

A. 1982 B. 1985 C. 1992 D. 1995

2. How many years must food production and management personnel undergo health checkups?

A, one year B, two years C, three years D, five years

3, where patients suffering from which of the following diseases may not engage in food production and management activities.

A, high blood pressure B, diabetes C, influenza D, dysentery

4, "Chinese people *** and the State Food Hygiene Law" provides that China has implemented a food hygiene supervision system, and stipulates that which department to exercise food hygiene supervision responsibilities.

A, the food business unit of the higher authorities B, the county level and above the health administrative department C, the county level and above the health supervision D, all levels of the Ai Wei Association

5, the violation of the "Food Sanitation Law" of the food production and operation, depending on the facts of the violation of the law, the nature of the plot and the degree of harm to the community to be investigated for which responsibility?

A. Criticize and educate B. Administrative, civil and criminal responsibility C. Warning and fine D. No legal responsibility

6. The Food Sanitation Law stipulates that a unit that causes food poisoning shall be fined from double to five times the amount of the illegal income, in addition to which of the following?

A. Warning B. Revocation of food hygiene license C. Cancellation of legal personality D. Criticism

7. Within how many deadlines can a food production operator, who believes that the decision of the administrative organ of health to impose an administrative penalty infringes on his or her interests, file an application for reconsideration with the administrative organ having jurisdiction?

A, 15 days B, 30 days C, 60 days D, 90 days

8, food production and business premises should be away from the source of pollution above.

A, 15 meters B, 20 meters C, 25 meters D, 50 meters

9, food production and operation of food poisoning should be reported immediately to where?

A, the people's government B, Technical Supervision Bureau C, Consumers Association D, the local health administrative department

10, units or individuals applying for a health license, what information must be provided to the health administrative department?

A, legal person and individual identification B, health system and practitioners medical examination and training roster C, floor plan D, all of the above

11, "Food Sanitation Law" belongs to which of the following categories?

A, laws B local regulations C, administrative regulations D, normative documents

12, food production and management units in the procurement of food, should be obtained from the supplier:

A, inspection certificates or laboratory tests B, health permits C, industrial and commercial business license D product approval certificates

13, "catering food hygiene management measures" provides that Kitchen area should not be less than:

A, 6 square meters B, 8 square meters C, 10 square meters D, 20 square meters

14, fixed-package food must be marked with the name of the factory, the factory address, shelf life and which of the following?

A, price B, date of production C, shelf life D, product name

15, need to be stored for a longer period of time cooked food products should be placed in what temperature conditions:

A, higher than 60 ℃ or lower than 10 ℃ B, room temperature C, 30-50 ℃ D, low temperature refrigeration

16, frozen food in the freezing and Thawing process, should follow the principle of:

A, rapid freezing, rapid thawing B, rapid freezing, slow thawing C, slow freezing, rapid thawing D, slow freezing, slow thawing

17, food in the warehouse storage process found in the mold, how should be dealt with?

A, processed and re-sold B, employees within the distribution C, destruction D, turning the sun

18, food storage raw and cooked separately refers to which?

A, raw and cooked food separate B, food products and semi-finished products separate C, raw and cooked food containers separate D, all three of the above

19, banned from the market sale of food:

A, beans B, cauliflower C, fresh puffer fish D, potatoes

20, restaurant cold (meat) dishes processed from the time to consume time should not be more than:

A, 4 hours B, 6 hours C, 8 hours D, 10 hours

21, the correct order of cleaning and disinfection of food and beverage utensils is which?

A, scraping, washing, disinfection, over-cleaning, cleaning B, scraping, over-cleaning, washing, disinfection, cleaning C, over-cleaning, washing, scraping, disinfection, cleaning D, scraping, washing, over-cleaning, disinfection, cleaning

22, commonly used methods of disinfection of food utensils are:

A, disinfected by detergent B, disinfected by electronic sterilizer C, soak in boiled water D, over-cleaned by purified water

23. What kind of food poisoning is easily caused by acidic beverages in galvanized white tin buckets?

A, lead poisoning B, arsenic poisoning C, mercury poisoning D, copper poisoning

24, with industrial alcohol blended bulk liquor, its main poison is:

A, methanol B, ethanol C, lead D, hydrocyanic acid

25, beer is a part of what kind of wine?

A, distilled spirits B, prepared spirits C, fermented spirits D, sparkling wine

Two, multiple choice questions?

1、Which disease prevents you from working in contact with directly imported food?

A, dysentery, typhoid fever B, viral hepatitis and active tuberculosis C, purulent and exudative skin diseases D, influenza

2, food spoilage is the result of a combination of which factors.

A, the condition of the food itself, plus moisture, nutrients B, microorganisms C, environmental factors, such as climate, temperature, etc. D, heavy metals

3, pathogenic microorganisms can contaminate the food through which of the following ways?

A, production B, processing C, sales D, storage

4, the main method of controlling the reproduction of microorganisms:

A, heating and cooking B, salting C, sugaring D, low temperature refrigeration

5, which of the following foods shall not be marketed for sale:

A, dead eel B, dead crucian carp C, dead river shrimp D, dead snapping turtle

6, Food poisoning caused by the unit should take which of the following measures:

A, immediately stop its production and operation activities, and report to the administrative department of health; B, improve indoor and outdoor hygiene C, discard the remaining food D, switch food processors

7, the main aspects of the prevention of bacterial food poisoning:

A, to prevent contamination B, to control the reproduction of C, before eating thoroughly Heating to kill pathogenic microorganisms D, adding enough preservatives 8, the correct operation method of beating eggs is:

A, washing B, drying C, "over the bridge" D, to the light to check

9, the causes of food poisoning are:

A, the use of poisonous and harmful substances in the process of food processing B , cross-contamination C, overconsumption D, allergies to certain foods

10, what are the basic requirements of food?

A, non-toxic and harmless B, in line with the nutrition should have C, with the corresponding color, aroma and taste D, the price is economically reasonable

11, food additives use health standards provide that sweeteners can be used for:

A, candied fruit B, drinks C, bread D, jelly

12, causes nitrite food poisoning are:

A, Mistake nitrite as salt B, eat rotten and spoiled vegetables C, spoiled pickles D, eat bitter well water

13, food production and management units of the obligation to:

A, to obtain food hygiene permits B, to strengthen their own food hygiene management C, to strengthen their own construction and development of the economy D, to accept the administrative department of health and food hygiene supervisors in accordance with the law to implement supervision and inspection

14, "Food Hygiene Law", "Food Hygiene Law", "Food Hygiene Law", "Food Hygiene Law" and "Food Hygiene Law". >14. The Food Hygiene Law has the following administrative penalties for illegal food business behavior.

A, warning, ordered to correct B, fines C, suspension D, revocation of health permits

15, catering units in the production of cold dishes should be:

A, special people, special rooms B, special tools, special refrigeration equipment C, special disinfection facilities D, all of the above

16, the food business unit's "Four prevention" refers to

A, fly B, dust C, rodent D, moisture

17, food containers, packaging materials, which?

A, packaging, holding food with paper B, metal, enameled ceramics, rubber, glass products C, plastics, natural fibers, chemical fiber products D, contact with food coatings

18, food tools and equipment with which?

A, food production process in contact with food machinery B, food production process in contact with food pipelines, conveyor belts; C, food production process in contact with food containers, utensils, cutlery D, food production process required for the housing

19, food production and management of the scope of:

A, food production, processing, sales B, purchasing, acquisition, transportation C, display, supply, storage D, breeding industry, aquaculture

20, food production and operation refers to which?

A, all units engaged in food production and operation B, all individuals engaged in food production and operation C, staff canteens, food vendors D, home kitchen

Three, right and wrong questions?

1, the enactment of the Food Sanitation Law its fundamental purpose is to ensure food hygiene, to prevent food contamination and harmful factors on the human body, to protect the people's health, and enhance the people's physical fitness.

2. Anyone has the right to complain and report any violation of the Food Sanitation Law.

3. Food production operators should apply for registration with the administration for industry and commerce before obtaining a health license.

4. Food production operators may engage in food production and business activities according to the permitted items approved in the industrial and commercial business license.

5, causing food poisoning accidents in the food production and operation, should take the initiative to cooperate with the health administrative department to investigate and deal with.

6, in the "food hygiene administrative penalties", the illegal income refers to the net profit in the process of food production and operation.

7, food production and operation in the procurement of food and its raw materials, should be in accordance with the relevant provisions of the State for inspection certificates or laboratory reports.

8, violation of the provisions of the Food Sanitation Law, resulting in food poisoning accidents, shall bear civil liability in accordance with the law.

9, food poisoning refers to eat food containing toxic and harmful substances caused by a class of diseases.

10, food poisoning or suspected food poisoning accident hidden, false reports, delay, obstruct the report of units and individuals, shall bear the corresponding legal or administrative responsibility.

11, the cause of serious food poisoning accidents, constitute a crime, or suspected of a crime, should be transferred to the judicial organs.

12, fresh beans in the cooking, such as not cooked cooked through, very easy to food poisoning.

13, "Food Hygiene Law" provides that the public **** catering industry shall not be processed, the sale of fresh live puffer fish.

14, wild grinding mushrooms are more nutritious than artificially cultivated mushrooms.

15, restaurant cold food room indoor temperature shall not be higher than 25 ℃.

16, food pollution can be divided into biological pollution, chemical pollution and radioactive pollution three categories.

17, food by the role of microorganisms, the phenomenon of organoleptic changes called spoilage.

18, the ambient temperature of 37-40 ℃, the food is most likely to spoilage.

19, "Food Hygiene Law" provides that temporary participation in food production and management of personnel can be temporarily exempted from medical examination.

20, the sale of direct-entry food need special tools, can not use their hands to take food directly.

21, in order to fulfill the savings, newspapers, books and other paper can be utilized as food packaging materials.

22, food containing bacterial toxins can be sufficiently heated to remove the toxins contained.

23, electronic sterilizer is one of the most effective methods of disinfection of food and drink utensils.

24, contact with the direct entry of food workers must implement the personal hygiene system of hand washing and disinfection before food processing and production.

25, the layout of food processing places should be designed to prevent cross-contamination between raw and cooked food.

26, food workers such as diarrhea and other gastrointestinal symptoms, should be promptly reported and take the initiative to leave the clinic.

27, the purchase of meat should be sold to the seller for veterinary health quarantine certificate.

28, tableware cleaning and disinfection should be wiped dry before use.

29, after cooking to eat before the need for a long time to store food, should be stored at room temperature.

30, all overnight cooked products must be sufficiently reheated before eating.

31, sterilized food and beverage utensils must be stored in a special cabinet for tableware standby.

32, has obtained a food hygiene license for enterprises to process food, can no longer apply for a food hygiene license.

33, "Food Hygiene Law" provides that: violence, threats to obstruct food hygiene supervision and management personnel to perform their duties in accordance with the law, shall be held criminally responsible.

34, food production and management personnel should wear overalls and masks when operating.

35, raw and cooked food stored together, can cause bacterial cross-contamination, easy to bacterial food poisoning.

I. Fill in the blanks

1. The chef should inspect and pay attention to the quality of ( ), ( ) and ( ) during food processing at any time.

2. Perishable foods that need special emphasis include cooked meat, dairy products, children's food, cold cuts, soy products

3. Dust not only makes the consumer feel dissatisfied with the food dirtiness, but more importantly, it may ( ), ( ).

4. The production and operation process must comply with the statutory requirements of sanitary conditions and hygiene.

5. The process of food production and management must implement (food hygiene supervision and management) system.

6. Toxic and hazardous substances include microorganisms (bacteria, fungi), chemicals (such as pesticide contamination) and toxic plants and animals (toxic animals such as puffer fish, toxic plants such as poisonous mushrooms).

7. People's Republic of China Food Sanitation Law applies to all food, food additives, food containers, packaging materials and food tools, equipment, detergents, sanitizers; also applies to food production and operation of premises, facilities and related environment.

8. Restaurant cold brindled (cold dishes) production, food sales cooked meat products should be achieved "five special" is a special room, special people, special tools and containers, special refrigeration and special hand sanitization. Indoor installation of ultraviolet lamps for air disinfection, lamp distance from the ground 2.5 meters.

Two, right and wrong

1. cold dishes room with special refrigeration facilities, washing and disinfection and meet the requirements of the changing facilities, indoor diffusion shall not be higher than 25 degrees.

Three, short answer

1. Catering operators found food poisoning or suspected food poisoning should be dealt with?

Once food poisoning occurs, it is best to go to the hospital immediately, do not take medication on your own, if you can not get medical attention as soon as possible can take the following first aid measures.

Vomiting: If the food is eaten within 1 to 2 hours, you can take the method of vomiting, take 20 grams of salt, add 200 milliliters of boiled water, and drink it once after cooling; if you do not vomit, you can drink it several times to promote vomiting. You can also use 100 grams of fresh ginger, mashed juice with 200 milliliters of warm water. If the food consumed is spoiled meat food, take 10 drops of water to promote vomiting. You can also use chopsticks and fingers to stimulate the throat and trigger vomiting.

Conductive diarrhea: If the patient ate the food for more than two hours, and the spirit is still good, then you can take some laxatives to promote the poisoned food out of the body as soon as possible. Generally 30 grams of rhubarb, a decoction, elderly patients can choose 20 grams of powdered Yuanming, with boiling water can slow diarrhea; elderly people in good health, can also be used senna 15 grams, a decoction, or with boiling water, can also achieve the purpose of diarrhea.

Detoxification: If you eat spoiled fish, shrimp, crabs and other food poisoning, you can take 100 ml of vinegar, add 200 ml of water, diluted once served. In addition, you can also use perilla 30 grams, 10 grams of raw licorice decoction at a time. If you accidentally eat spoiled beverages or preservatives, the best first aid is to use fresh milk or other protein-containing beverages to infuse

2. What are the basic contents of the hygiene requirements for the process of food sales?

1, food sales personnel should be familiar with food hygiene regulations, requirements, to master the relevant food hygiene knowledge, develop good hygiene habits, establish good professional ethics, and constantly improve the conscientiousness of the law. The sale of direct access to food personnel, must wear overalls, hats, no hand food, no waste paper, dirty paper packaging food, delivery of imported food with a special tool and positioning placed, and do a good job of food hygiene and quality checks, the quality of good.

2, improve the hygiene of the food business premises, keep clean and tidy, the sales process as much as possible to achieve airtight, to prevent contamination. Sale of food window, sale of food table clean and clean, no oil and ash, food containers to be neat. There should be effective fly, rodent and dust prevention facilities.

3, prohibit the sale of corrupt and spoiled, dirty and unclean, mixed with foreign matter or its sensory properties of abnormal, potentially harmful to human health food, when found with the above food should be immediately withdrawn from the counter, and to do the appropriate treatment, to ensure that the food safety and health.

Good luck!