1. Fill in the blanks (5 points for each question, 25 points for * * *) 1 The Food Safety Law of People's Republic of China (PRC) was passed at the 7th meeting of the 11th NPC Standing Committee on February 28th, 2009, and this law will come into force on June 1 2009. The Food Hygiene Law of People's Republic of China (PRC) shall be abolished at the same time. The purpose of enacting People's Republic of China (PRC) Food Safety Law is to ensure food safety and public health and life safety. 3. The incoming inspection records of food raw materials, food additives and food-related products shall be true, and the storage period shall not be less than two years. (4) employing persons suffering from diseases listed in Article 34 of this Law to engage in contact with directly imported food; If the warning is invalid, a fine of 2000 yuan or more and 20 thousand yuan or less shall be imposed; If the circumstances are serious, it shall be ordered to suspend production or business until the license is revoked. The person directly in charge of the catering service unit whose catering service license has been revoked shall not engage in food production and operation within five years from the date of making the punishment decision. Second, multiple-choice questions: (5 points for each question, 35 points for * * *) 1 The state implements a licensing system for food production and operation. Engaged in catering service business shall obtain (c) according to law. A, production license b, food circulation license c, catering service license. 2. The food safety supervision department shall (1) deal with food producers and operators with bad credit records. A. increase the frequency of inspection B. revoke the business license C. revoke the license 3. Units that have food safety accidents and units that receive patients for treatment shall report to the accident site (C) in time. A. county-level quality supervision department B. county-level industrial and commercial administrative department C. county-level health administrative department 4. which of the following signs must be used for imported food sold in China: (b). A, English B, Chinese C, Pinyin Logo 5 Which of the following cooking methods is most likely to produce carcinogens in food? (C) A, microwave heating B, steaming C, frying 6 The temperature of food refrigeration is (b). A, 1 1-20℃ B, 0- 10℃ C, -20-0℃ 7. In 2003, some "big-headed dolls" appeared in Fuyang, Anhui Province, because they ate inferior milk powder. The main reason is (a). A, protein in milk powder is seriously insufficient; B, trace elements in milk powder are extremely low; C, adding melamine into milk powder; Three. True or false (5 points for each question, ***40 points) 1 food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine, but do not include articles for therapeutic purposes. (√) 2 The state encourages social organizations and grassroots mass autonomous organizations to popularize food safety laws and regulations, food safety standards and knowledge, advocate healthy eating styles, and enhance consumers' awareness of food safety and self-protection ability. (√) 3 The food safety supervision and administration department or the agency responsible for food inspection, food industry associations and consumer associations may recommend food to consumers. (10) Food additives refer to synthetic or natural substances added to food in order to improve the quality, color, aroma and taste of food, meet the requirements of preservation, preservation and processing technology, and meet the standards prescribed by the state. (√) 5 The contents of advertisements shall be true and legal, and shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment. (ten) when purchasing food, food business operators shall check the supplier's license and food certificate. (√) 7 Food producers can appropriately purchase or use food raw materials and food-related products close to food safety standards. (10) 8 Food producers and business operators shall maintain personal hygiene. When producing and selling food, they should wash their hands and wear clean work clothes and hats. ( √ )