I. Single Choice Questions
1 In accordance with the requirements of the Food Safety Law, school supermarkets, sub-stores, kiosks and other food sales outlets should obtain (A) (This question: 2 points)
A, health license
B, food service license;
C, food production license< /p>
D, food distribution license
2 As required by the Food Safety Law, restaurants, eateries and school canteens should obtain: (A) (This question: 2 points)
A, health license
B, food service license
C, food production license
D, food distribution license
3 Consumption of uncooked string beans (lentils) leads to poisoning because of: (A) (This question: 2 points)
A, saponin;
B, colchicine;
C, lobelin
D, none of the above
4 Foods that are consumed due to improper cooking methods can be hazardous to human health. Burnt fish and meat should not be eaten again, because it contains which of the following substances, the substance has a very strong carcinogenic effect on the human body: (A) (This question: 2 points)
A, benzo(a)pyrene
B, dioxin;
C, aflatoxin;
D, nitrosamines
5 The toxin contained in fresh cauliflower is: (C) (This question: 2 points) Points)
A, lobelin;
B, saponin;
C, colchicine;
D, none of the above.
6 Processed cooked food should be cooked through, and the center temperature of the food at the time of processing should be no less than. (B) (This question: 2 points)
A, 60 ℃;
B, 70 ℃;
C, 80 ℃;
D, 100 ℃
7 The canteens of primary and secondary schools are required to prepare and sell cold dishes. (C) (This question: 2 points)
A. meat gazpacho can be prepared and sold;
B. vegetarian gazpacho can be prepared and sold;
C. no gazpacho is allowed to be prepared and sold;
D. gazpacho can be prepared and sold
8 The validity period of the food service license is: (C). (This question: 2 points)
A. 1 year
B. 2 years
C. 3 years
D. 5 years
9 In order to do a good job of self-protection of food safety, which of the following behaviors is not true. (C) (This question: 2 points)
A, choose to eat in a food service unit with a food service license;
B, if you find that the food is rotten and deteriorated, or has abnormal organoleptic properties during the meal, you should report the complaint to the food and drug regulatory department in a timely manner;
C, you can not want an invoice for the sake of discounts at the end of the meal;
D, if you have symptoms of food poisoning after eating, you should promptly go to the Food and Drug Administration to report the food. food poisoning symptoms, you should promptly go to a medical institution, and complain to the local health department and food and drug supervision and management departments.
10 The shelf life of cooked food after being roasted and refrigerated below 10℃ is: (B) (This question: 2 points)
A, 12 hours;
B, 24 hours;
C, 48 hours;
D, can be up to a week.
11 Which material is the most healthful to use for stir-frying in a pan? ( C) (This question: 2 points)
A, aluminum pan;
B, stainless steel pan;
C, iron pan;
D, casserole.
12 The department that regulates food safety in restaurants, cafeterias, and canteens is: ( B) (This question: 2 points)
A, public security department
B, food and drug supervision and management department;
C, health department;
D, industry and commerce department.
13 The substance in counterfeit alcohol that causes blindness is: (B) (This question: 2 points)
A, formaldehyde;
B, methanol;
C, ethanol;
D, acetaldehyde.
14 Which of the following is a healthy drinking habit: (A) (This question: 2 points)
A, plain water is the best drink, drink it often;
B, drink water only when you are thirsty, and you don't have to drink it when you're not thirsty;
C, you can sometimes drink tap water straight from the tap;
D, beverages taste good and quench your thirst, so you should drink them more often.
15 When you buy prepackaged food at the school supermarket, you can't buy:(C) (This question: 2 marks)
A, food that has exceeded the date of production;
B, food that has exceeded the date of leaving the factory;
C, food that has exceeded the date of expiration;
D, food that is labeled with food additives.
16 Which of the following markings must be used for imported foods marketed in China: (B) (This question: 2 points)
A, English;
B, Chinese;
C, national characters;
D, other characters.
17 The validity period of the right to use the green food logo is (3) years? (This question: 2 points)
A, 1 year;
B, 2 years;
C, 3 years;
D, 5 years.
18 Foods susceptible to aflatoxin contamination are (B):
A, soybeans;
B, peanuts;
C, olive oil;
D, sesame seeds.
19 What is your judgment of unopened cans and vacuum-packed bags of food if bulging occurs in the outer packaging? (B) (This question: 2 points)
A, the food is overfilled;
B, the food is spoiled and should never be eaten;
C, the food is fermented but still edible.
D. None of the above is true.
20 The location of restaurants and canteens should be built in:(B ) (This question: 2 points)
A, 10-20m away from sources of pollution such as cesspools, sewage ponds, exposed garbage dumps (stations), and dry latrines;
B, more than 25m away from sources of pollution such as cesspools, sewage ponds, exposed garbage dumps (stations), and dry latrines;
C, can be within the dust and harmful gas influence range;
D, may be within the influence range of radioactive substances and other diffuse pollution sources.
II. Multiple Choice Questions
1 The Food Safety Law of the People's Republic of China prohibits the production and operation of the following foods: (A.B\C\D ) (This question: 2 points)
A, food produced with non-food raw materials or food produced using recycled food as raw materials;
B, food that is rotten, moldy, insect-ridden, mixed with foreign matter or with abnormal sensory
B, spoilage, mold and mildew, mixed with foreign matter or abnormal sensory properties of food;
C, sick, poisoned or unknown cause of death of poultry, livestock, veterinary, aquatic animals and meat products;
D, beyond the shelf life of the food, as well as unlabeled pre-packaged food;
E, none of the above.
2 The Food Safety Law of the People's Republic of China*** and the State Food Safety Law stipulates that there should be labels on the packages of pre-packaged food, and the matters that the labels should indicate are: (ABCDE ) (This question: 2 points)
A, name, specification, net content, date of production, list of ingredients or ingredients;
B, the name of the manufacturer, address, contact information, and the shelf-life;
p>C, product standard code, storage conditions, production license number;
D, the use of food additives in the national standards of the common name;
E, exclusively for infants and young children and other specific groups of people of the main and auxiliary food should be labeled with the main nutrients and their contents.
3 The infectious diseases that are mainly transmitted through food are: (B.C.D) (This question: 2 points)
A, influenza;
B, hepatitis A;
C, bacillary dysentery;
D, typhoid and paratyphoid;
E, chickenpox.
4 Disinfection of food and beverage utensils, the correct practices are: (ACD ) (This question: 2 points)
A, boiling, steam disinfection to maintain 100 ℃, more than 10 minutes.
B, boiling, steam disinfection to maintain 85 ℃, more than 5 minutes
C, the use of infrared disinfection of the disinfection cabinet is generally controlled at a temperature of 120 ℃ or more, to maintain more than 10 minutes.
D, dishwasher disinfection general water temperature control at 85 ℃, rinse disinfection for more than 40 seconds.
E, all of the above.
5 The common causes of food poisoning caused by chemical toxins are: (ABCD ) (This question: 2 points)
A. Procured agricultural products are contaminated by chemical toxic and harmful substances, such as cadmium contamination;
B. The dose of toxic pesticide residue in edible agricultural products is higher;
C. The natural toxic substances in food are not removed in the processing process, such as Soymilk is not thoroughly boiled, four quarters are not cooked through;
D, abuse or misuse of food additives, such as the use of nitrites as salt;
E, edible agricultural products using excessive amounts of fertilizers.
6 In order to prevent food from spoiling and deteriorating, the time of food disposal should be controlled. (ABCDE ) (This question: 2 points)
A, try to shorten the time of food storage;
B, cooked food should be eaten as a meal as much as possible;
C, food ingredients should be used up as soon as possible;
D, food ingredients that are prone to spoilage and corruption are ready to be purchased and not stored;
E, none of the above.
7 When food is reused in the home, the situations in which it should be sufficiently heated include: (ABC) (This question: 2 points)
A, cooked food kept in low-temperature refrigeration;
B, cooked food stored for more than 2 hours at room temperature;
C, cooked food kept in refrigeration;
D, cooked food that has become slightly sour;
E, all of the above
8 School canteen operators should maintain good personal hygiene, including the following: (ACD) (This question: 2 marks)
A, clean working clothes and hats should be worn during operation, and long hair can be exposed;
B, long nails, nail polish and ornaments are allowed;
C, smoking is not allowed during operation;<
D, should wear a mask when selling meals and food;
E, none of the above.
9 buy food found in the following situations do not buy: (CD) (This question: 2 points)
A, pre-packaged food packaging is intact;
B, in the shelf life;
C, pre-packaged food packaging labels with incomplete annotations, such as no name, address, production license, etc.;
D, the appearance of food moldy and deteriorating phenomena
E, all of the above.
10 When choosing and purchasing cooked food, you need to pay attention to: (ABCDE ) (This question: 2 points)
A, in the fully licensed formal food malls, food stores to buy, do not buy cooked food on the streets of the mobile stalls;
B, on-site to see whether the cooked food is fresh, whether there is no abnormality in the sensory properties, sensory properties have abnormalities do not buy and report;
C, to obtain and
D, cooked food should be consumed as soon as possible after purchase, and it is best to heat the food thoroughly before consumption to minimize the risk of food safety;
E, it is not advisable to store cooked food overnight after purchase before consumption.
11 Which of the following diseases must not be suffered by the chef who stir-fries and sells meals in a school cafeteria? (ACD ) (This question: 2 points)
A, dysentery, typhoid fever, viral hepatitis
B, diabetes mellitus;
C, septic or exudative skin disease;
D, active tuberculosis;
E, arthritis.
12 The ***same characteristics of the occurrence of food poisoning include (ABC) (This question: 2 points)
A, the onset of the disease is violent;
B, the poisoned patients have the same or similar clinical manifestations, most of which are gastrointestinal symptoms;
C, the poisoned patients have a history of ***same meals or have eaten ***same food;
D, all the food-poisoning patients are highly contagious to healthy people;
E, patients are usually not febrile.
13 The following correct behaviors are: (BCD ) (This question: 2 points)
A, eat freshly bought apples directly with the skin on;
B, vegetables should be soaked in water for about 10 minutes before cooking;
C, eggs should have their shells scrubbed before putting them in the refrigerator, and their shells should be cleaned first when they are used;
D, often Organize the food in the refrigerator, do a good job of cleaning inside the refrigerator.
E. None of the above.
14 In order to prevent food contamination, the correct practice is: (ABDE ) (This question: 2 points)
A. The pools for washing vegetables and meat should be separated;
B. Containers used for holding food are not placed directly on the ground;
C. Kitchen knives and chopping boards should be washed before use, and raw food should be cut first and cooked food later;
D.
15 How to use food labels to buy food: (ABCDE ) (This question: 2 points)
A, from the name of the food to determine what kind of food it is;
B, from the list of ingredients or ingredients to identify the composition of the food;
C, the composition of the food additives to determine whether the food is palatable;
D, from the production date and Shelf life to identify the freshness of the food;
E, use other contents of the label to guide the purchase.
Three, judgment questions
1 Cooked food after cooking should be consumed promptly or refrigerated, and should not be stored at room temperature for more than 2 hours. (This question: 1.5 points)
Correct
2 in the restaurant, cafeteria public "food service food safety dynamic level" in the smile and smile two smiley faces: the regulatory authorities in the latest inspection, the restaurant, the cafeteria food safety rating were designated as excellent and good.
Correct
3 school cafeterias use baking powder and other food additives, should strictly comply with national standards for the types of food additives, the scope of use, the use of dosage, and in the cafeteria dining place to be conspicuously displayed.
Correct
4 When the school cafeteria receives a complaint from a student that the meal is abnormal or suspected of being spoiled, it should check and verify the food in a timely manner; if there is indeed an abnormality, it should stop supplying the food immediately, notify the student to stop consuming the food, seal up the abnormal meal and report it to the relevant governmental departments for investigation.
Correct
5 If you find bowls, chopsticks, plates and cups unclean when eating in a restaurant, you can sterilize them by blanching them with boiling water. Incorrect
6 Disinfected bowls, plates, chopsticks and cups can be strained or dried, or wiped dry with rags and napkins. (This question: 1.5 points)
False
7 When eating soymilk, boil raw soymilk and drink it. (This question: 1.5 points)
Error
8 When cooking string beans, you can boil them in boiling water for 10 minutes or more before frying them. (This question: 1.5 points)
Correct
9 The refrigerator is like a safe for food; food can be kept cold in the refrigerator for a long time without deteriorating or losing flavor. (This question: 1.5 points)
False
10 In Chongqing, summer temperatures are high enough to eat more cold food, and there is no need to heat through leftovers. (This question: 1.5 marks)
Error
11 Some of the sugarcane bought in the supermarket will be red after it has been left for a long time, and I ate all of it without any discomfort. So reddened sugarcane is still perfectly fine to eat as long as it's still sweet.
(This question: 1.5 points)
Error
12The fruit is broken in a small part, after removing the discolored part, the remaining part is good and can be eaten, so don't throw it away, it is a big waste if you throw away the part that has not been discolored as well.
(This question: 1.5 points)
False
13
Small Yali is a junior high school student. In recent January, every day on the way home from the evening study hall to buy a box full of barbecue to eat, including fish, chicken wings and other food. Xiao Ya Li's father said, as long as you like, eat every day.
(This question: 1.5 points)
Error
14
In a school where water is scarce, in order to save water, the dishes of the whole class can be washed together inside a basin or a bucket of water, and then washed with fresh water at the next meal.
(This question: 1.5 points)
Error
15 For ease of access, students can leave their own dishes anywhere unattended. (This question: 1.5 points)
Error
16 Bulk food additives may be purchased and used. (This question: 1.5 points)
False
17 Leftover food from customers can be recycled as an ingredient and processed into food for sale again. (This question: 1.5 marks)
Error
18 It is best to negotiate directly with consumers to solve the problem after food poisoning occurs, and to destroy the suspected food as soon as possible and clean the processing site. (This question: 1.5 marks)
Error
19 In school canteens, cooks who are new to the workforce and those who join on a temporary basis are exempted from health checks and are not required to obtain health certificates.
(This question: 1.5 marks)
Error
20
When using a refrigerator to store food at home, the temperature set for the freezer should be between 0°C and 10°C, and the temperature set for the freezer should be between -20°C and -1°C.
(This question: 1.5 points)
Correct