primary food safety laws and regulations exam

1. Single choice (2.1 points per question):

1. The state encourages food production enterprises to formulate enterprise standards that are stricter than national or local food safety standards, which are applicable to their own enterprises and reported to _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

A. People's governments of provinces, autonomous regions and municipalities directly under the Central Government

B. Health administrative departments of people's governments of provinces, autonomous regions and municipalities directly under the Central Government

C. Food and drug supervision and administration departments of people's governments of provinces, autonomous regions and municipalities directly under the Central Government D. Health administrative departments of the State Council

2. Places that need frequent washing, cutting, tableware cleaning, disinfection and cooking, and places that are prone to moisture should be provided. A.1.1 m B.1.5 m C.2.1 m D.1.5 m

3. "Guangdong Province Food Safety Quantitative Classification Management Regulations" stipulates that: if the conclusion of license examination and verification is "compliance" and the conclusion of daily inspection is "good", it will be rated as _ _ _ _. A, A, B, B, C, C, D, D

4. Food producers, sellers and catering operators shall promptly handle consumers' complaints about food safety and keep at least _ _ _ _. A. one year B. two years C. three years D. five years

5. at major events, the requirements for catering service providers include _ _ _ _.

a. We should actively cooperate with the supervision and management of the food safety supervision department of catering service and its staff. B. We should seriously rectify the opinions put forward by the supervision department and its staff.

C. Before the major activities are carried out, the catering service provider should sign a letter of commitment with the food safety supervision department of catering service. D. All of the above are

6. The rules and regulations for ensuring food safety submitted by the central kitchen should include _ _ _ _ _. A. Employee health management system and training management system B. Job responsibilities of full-time food safety managers C. Food supplier selection system D. All of the above are

7. The Measures for the Supervision and Administration of Food Safety in Catering Services stipulates that the use of the transferred, altered, lent, resold or leased Catering Service License shall be _ _ _ _. A persuade them to stop business immediately

B. urge them to renew the Catering Service License within a time limit C. investigate and punish those who have not obtained the Catering Service License D. None of the above is

8. Employees should maintain good personal hygiene when operating, which of the following practices may lead to food pollution _ _ _ _. A. Wear a ring B. Wear a mask C. Wear a clean overalls cap D. Disinfect your hands 9. Senior food safety administrators should have relevant professional qualifications. A. Technical secondary school or above B. College or above C. Bachelor degree or above D. Master degree or above 11. The Food Safety Law stipulates that tableware, drinking utensils and containers for direct food should be washed and _ _ _ _ before use. A. blow-drying B. disinfection C. sealing D. drying

11. The original quarantine certificate of the supplier's animal products should be requested and kept. A. directly purchasing livestock and poultry meat from slaughter enterprises B. purchasing livestock and poultry meat from farmers' markets C. purchasing livestock and poultry meat from shopping malls D. purchasing livestock and poultry meat from supermarkets

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