Achievements:
Company: _ _ _ _ _ Name: Age Check Time: _ _ _ _ _ _
1. Multiple choice questions: (Each question has one or more correct answers, with 4 points for each question)
1. Food incoming inspection records shall be authentic and the storage period shall not be less than () years.
A. one year, b, two years, c, three years and d, four years
2. For the same illegal act of the producers and operators, no administrative penalty of a fine of more than () shall be given.
A.2 B.3 C.4 D.5
3. Anyone who violates the provisions of the Food Safety Law and constitutes a crime shall be investigated according to law ().
A. Moral condemnation B. Civil liability C. Criminal liability
4. If there is no national food safety standard, () formulate local food safety standards.
A.yes, b no.
There should be a label on the package in prepackaged foods. The label shall indicate the following items ().
A. Name, specification, net content and production date B. List of ingredients or ingredients
C. Name, address and contact information of the producer D. Shelf life; Product standard code
6. The food safety supervision and administration department shall exempt food () from inspection.
A. Yes, B. No, C. Right
7. The food inspection shall be conducted independently by the inspector designated by Food ().
A. Administrative organs B. Supervisory organs C. Government organs D. Inspection organs
8. The State implements a licensing system for food production and operation. Engaged in food production should obtain food according to law ().
A. production license B. food circulation license C. catering service license.
9. Food producers and operators shall establish and implement the health management system for employees. People with () may not engage in direct contact with imported food.
A. Dysentery, typhoid fever, viral hepatitis B. Active tuberculosis, purulent dermatosis C. Exudative dermatosis
10. Containers, tools and equipment for storing, transporting and loading and unloading food shall be () kept clean to prevent food contamination, and meet special requirements such as temperature required to ensure food safety, and food shall not be mixed with () articles for transportation;
A.safe b toxic c harmless d harmful
2. True or false questions: (Mark "√" for the right and "×" for the wrong, with 4 points for each question)
1. Producers of food, food additives and food-related products shall inspect their food, food additives and food-related products in accordance with food safety standards, and they can leave the factory or sell them only after passing the inspection. ( )
2. Food inspection shall be carried out under the responsibility system of food supervision institutions and inspectors. ( )
3. Food business operators shall store food according to the requirements of ensuring food safety, regularly check the food in stock, and record the food beyond the shelf life. ( )
4. If food producers find that the food they produce does not meet the food safety standards, they should stop production immediately. ( )
5. Food production enterprises shall establish a record system for incoming inspection of food raw materials, food additives and food-related products. ( )
6 food factory inspection records shall be true, and the storage period shall not be less than one year. ( )
7. When purchasing food, food business operators shall check the supplier's license and food certificate. ( )
8. Food producers can appropriately purchase or use food raw materials and food-related products close to food safety standards. ( )
9. Food production and marketing personnel shall maintain personal hygiene. When producing and selling food, they should wash their hands and wear clean work clothes and hats. ( )
10. Food production and operation shall conform to food safety standards, with professional and technical personnel and management personnel for food safety and rules and regulations to ensure food safety. ( )
Three. Q&A: (5 points for each question)
1, which "four diligence" should personal hygiene achieve?
A:
2. What are the "four prevention" measures in the production and business premises?
A:
3. What's the "four isolation" of food storage?
A:
4. What are the three hygiene requirements of food?
A:
Test answer
First, multiple choice questions
1(B)2(A)3(C)4(A)5(ABCD)6(B)7(D)8(A)9(ABC)
10 (alternating current) (BD)
Second, the judgment question
1 ( √ ) 2 ( × ) 3( × ) 4( √ ) 5( √ ) 6( × ) 7( √ ) 8( × ) 9( √ ) 10( √ )
Third, question and answer.
1, a: Personal hygiene should be "four diligence", that is, washing hands frequently; Manicure, shampoo and haircut, washing clothes and bedding, changing work clothes and towels.
2. Answer: "Four Prevention" measures: fly prevention, rat prevention, cockroach prevention and dust prevention.
3. Answer: Food storage is subject to "four isolation": raw and cooked, finished and semi-finished products, food and sundries and medicines, food and natural ice.
4. Answer: The hygiene requirements of food include: (1) Food should be nontoxic and harmless. (2) The food should meet the corresponding nutritional requirements. (3) Food should have corresponding sensory characteristics such as color, fragrance and taste.