Examination questions on food safety knowledge training in catering industry

Results:

Unit: _ _ _ Name: Age Examination Time: _ _ Month

1. Multiple-choice questions: (There are one or more correct answers for each question, 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 D. four years

2.

a.ii.b.iii.iv.d.v.

3. Those who violate the provisions of the Food Safety Law and constitute 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.

5. 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 manufacturer D. Shelf life; Product standard code

6. Food safety supervision and management departments shall exempt food () from inspection.

a. Yes, B. No, C. Right

7. The food inspection is conducted independently by the inspector designated by Food ().

a. administrative agencies B. supervision agencies C. government agencies D. inspection agencies

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 business operators shall establish and implement the health management system for employees. Suffering from () shall not engage in the work of contacting directly imported food.

A. Dysentery, typhoid fever, viral hepatitis B. Active tuberculosis, purulent dermatosis C. Exudative dermatosis

11. Containers, tools and equipment for storing, transporting and loading and unloading food should be () kept clean to prevent food contamination and meet the special requirements such as temperature required to ensure food safety, and food should not be transported with () articles;

A. Safety B. Toxic C. Harmless D. Harmful

II. 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 according to food safety standards. ()

2. Food inspection shall be carried out under the responsibility system of food supervision institutions and inspectors. ()

3. Food business operators should store food according to the requirements of ensuring food safety, check the stored food regularly, and record the foods that have exceeded the shelf life. ()

4. Food producers should stop production immediately when they find that the food they produce does not meet the food safety standards. ()

5. Food production enterprises shall establish a system of incoming inspection records for food raw materials, food additives and food-related products. ()

6. The food factory inspection records shall be authentic, and the storage period shall not be less than one year. ()

7. When purchasing food, a food business operator shall check the supplier's license and the food qualification certificate. ()

8. Food producers can appropriately purchase or use food raw materials and food-related products close to food safety standards. ()

9. Food producers and marketers should maintain personal hygiene. When producing and marketing food, they should wash their hands and wear clean work clothes and hats. ()

11. Food production and operation shall conform to food safety standards, and there shall be professional and technical personnel, management personnel and rules and regulations to ensure food safety. ()

III. Questions and answers: (5 points for each question)

1. What "four diligence" should personal hygiene achieve?

A:

2. What are the "four precautions" measures in production and business premises?

A:

3. What "four isolation" should food be stored?

A:

4. What are the three hygiene requirements for food?

Answer:

Test questions

1. Multiple choice questions

1 (b) 2 (a) 3 (c) 4 (a) 5 (ABCD) 6 (b) 7 (d) 8 (a) 9 (ABC).

11 (AC) (BD )

II. True or false

1 (√) 2 (×) 3 (×) 4 (√) 5 (√) 6 (×) 7 (√) 8 (×) 9 (√) 11 (√) < p Cut your nails, wash your hair and get a haircut, wash your clothes and bedding, and change your 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 isolations": raw and cooked, finished and semi-finished products, food from sundries and medicines, and food from natural ice.

4. A: Hygienic requirements for food include: (1) Food should be non-toxic and harmless. (2) Food shall meet the corresponding nutritional requirements. (3) Food should have corresponding sensory characteristics such as color, aroma and taste.