food safety knowledge test questions 1. Multiple choice questions
1. According to the Regulations on the Implementation of the Food Safety Law, the validity period of catering service license is several years: ()
A, one year B, two years C, three years D, four years
2. Which country did the first document on food composition data in the world come from? ()
A. U.S. B. British C. Law D.
3. Catering service providers should make a plan (), regularly check the implementation of various food safety precautions, and eliminate hidden dangers of food safety accidents in time.
A, food safety accident handling b, food safety guarantee
C, food preservation production d, food transportation guarantee
4, imported food sold in China, Which of the following characters must be used: ()
A, English B, native Chinese C, Chinese D, other characters
5. Food and drug supervision departments at all levels are in accordance with the Food Safety Law and the responsibilities stipulated by governments at all levels. Which of the following areas should be supervised and managed: ()
A, catering service B, food production
C, food circulation D, food production and catering service
6. How often should catering service employees have a health check-up? Only after obtaining the health certificate can you take part in the work: ()
A, every six months B, every year C, every two years D, every three years
7. The incoming inspection records of food raw materials, food additives and food-related products should be true. The shelf life shall not be less than several years: ()
A, one year B, two years C, three years D and five years
8. Which of the following substances shall not be added to the food produced and operated: ()
A, medicine B, Chinese herbal medicine C which is both food and medicine, food preservative D, Natural edible pigment 9. Which of the following edible methods is the safest ()
A. Fresh soybean milk can be eaten after being squeezed B. Fresh soybean milk can be eaten after being squeezed
C. It can be eaten after adding a certain amount of boiling water D. Fresh soybean milk must be boiled thoroughly for 5 minutes before eating.
11. Which department should citizens complain to if they find that the cooked products sold by a hotel have food safety problems? ()
A, quality and technical supervision department B, food and drug supervision department C, industrial and commercial administration department D, agricultural department
11, in order to prevent food poisoning, Relevant departments have made it clear for many times that catering service units are not allowed to produce and process the following kinds of fish: ()
A, puffer fish B, snakehead C, cuttlefish D, eel 12, and the three foods that are forbidden to eat in the morning are ()
A. Beverage, banana, Pineapple B. apple, pear, strawberry
C. milk, meat, sweet potato D. tea, honey water, bread
13, which of the following legumes has the highest digestibility? ()
A cooked bean, b cooked soybean milk, c tofu and d raw bean sprouts
14. Catering service employees should maintain personal hygiene during processing, which of the following practices will not lead to food pollution: ()
A. Wear a ring, B. Apply nail polish, C. Wear a mask, D. Smoke
15. The work clothes of catering employees should be changed regularly and kept clean. The work clothes of operators who come into contact with direct food should be changed every day. Work clothes (including clothes, hats and masks) should be in the following colors: ()
A, blue B, black C, green D, white or light color
16. Which of the following fruits has the highest vitamin C content? ()
A tangerine B grape C jujube D apple
17. Which of the following situations has the greatest impact on the loss of vitamin B1 in vegetables? ()
A cooking temperature b soaking time in water
C standing time before cooking d turning times during cooking
18. Foods that need to be cooked and processed should be cooked thoroughly, and the temperature of the food center should not be lower than how many degrees during processing: ().
A, 65℃ B, 71℃ C, 75℃ D, 81℃ 19. When raw seafood is stored in edible ice, The interval between processing and eating shall not exceed: () a, 1 hour b, 1.5 hour c, 1.5 hour d, 2 hours
21. Which of the following substances is most likely to produce harmful protein deterioration products when heated at high temperature? ()
A Bread B Fish C Rice D Potato
21. If the storage temperature of cooked food is lower than 61℃ or higher than 11℃ and the storage time exceeds several hours, it should be fully heated if it needs to be reused. Before heating, make sure that the food has not deteriorated: ()
A, 1 hour B, 2 hour C, 3 hour D and 4 hour
22. Which of the following materials should be purchased, kept, collected, registered and kept at the counter by special personnel: ()
A, food B, condiment C and washing products D, Food additives
23. Which of the following items is a food additive: ()
A, bean paste B, fish sauce C, chicken powder D, baking soda
24. What is the purpose of quick frying vegetables? ()
A Reduce the damage of minerals in vegetables; b Reduce the loss of water-soluble vitamins in vegetables
C Reduce the damage of temperature to nutrients; d. Prevent the sensory properties of vegetables from getting worse
25. Samples should be kept in sealed special containers after cleaning and disinfection according to varieties, and placed in special refrigeration facilities. How many hours should it be stored in cold storage: ()
A, 12h b, 24h c, 36h d, 48h
26. What are the main problems caused by the change of dietary structure of China residents? ()
A, high fat B, too much calcium C, too much protein D, too much carbohydrate
27. Eating more fruits and vegetables is to get ()
A, rich protein B, sufficient energy
C, rich vitamins, minerals and dietary fiber D, and sufficient carbohydrate
28. Among the following animal foods, ()
A beef b chicken c eggs d duck 29, bulk purchase of imported food, food additives, Which copy of the same batch of food and food additives issued by the statutory inspection agency for imported food at the port should be obtained: ()
A, import license b, customs documents
C, food inspection certificate d, import contract
31, purchasing assured meat at the supermarket, The correct way is: ()
A. Check and ask for the quarantine certificate of animal products B. Check the color of the meat
C. Check the surface state of the meat D. All the above methods are correct. 2. Multiple choice questions
1. Catering service providers refer to: ()
A. Units engaged in catering services B., Semi-finished food units and individuals
C, food vendors d and individuals engaged in catering services
2. Which of the following activities should follow the provisions of the Food Safety Law: ()
A, food production and processing b, food circulation and catering services
C, production and operation of food additives d, Production and operation of food packaging materials
3. Catering service employees who have any of the following diseases should leave their posts immediately, and can only resume their posts after finding out the reasons and curing the diseases that hinder food safety: ()
A, fever B, diarrhea C, skin wound or infection D, pharyngeal inflammation
4. What are the characteristics that high-quality edible oil should not have? ()
A, there is suspended matter b, no sediment c, clear and transparent d, dark oil color
5, stale crabs have the following characteristics ()
A, white or yellowish back b, black belly
C, crab legs and crab claws are slack d, and they feel heavy when lifted
6. Which of the following eating habits is correct ()
A, the apples you just bought are eaten directly with skin. B, the vegetables are soaked in water and washed before cooking.
C, the shells of eggs should be scrubbed before being put in the refrigerator. D, the contents of the refrigerator should be tidied regularly. 7, What are the hazards of the food itself?
A. Germinated potatoes B. Bitter almonds C. Pufferfish D. Germinated cassava
. ()
A, special person in charge of B, special person in charge of sales C, special room making D, special tools
9. Bacterial food poisoning is caused by: ()
A, incomplete cleaning and disinfection of tableware B, improper storage temperature and time
C, undercooked food D, Operators are infected with bacteria
11, which "three glands" on pork are inedible ()
A. Thyroid gland (head part) B. Adrenal gland (kidney part)
C. Lymphatic gland (neck part) D. Thymus (chest)
11, soda, What are the hazards of cola foods ()
A. It contains a lot of phosphoric acid B. It contains a lot of carbonic acid
C. It takes away a lot of calcium D. It contains too much sugar
12. What are the junk foods ()
A. Fried foods B. Pickled foods C. Frozen foods D. Canned foods
13, What are the hazards of food itself ()
A. Germinated potatoes B. Bitter almonds C. Pufferfish D. Germinated cassava
14. When washing rice, Point out what are the incorrect practices: ()
A, hot water elutriation B, repeated elutriation
C, hard scrubbing D, long-time soaking before scrubbing
15, which of the following cleaning methods is more likely to lose nutrients in vegetables: ()
A, cutting before washing B, soaking before washing
C, and directly using running water. Too much water is squeezed out of the cooked vegetables
16. Which of the following cooking methods is easier to preserve the nutrients in vegetables: () < P > A. Stir-fry quickly with strong fire B. Stir-fry quickly < P > C. Boil the water before putting the vegetables in soup D. Boil the vegetables before putting them in
17. When making pasta, Which methods are easier to preserve nutrients ()
A, baked B, steamed C, fried D, and fished rice
18. When cooking eggs, which methods are easier to preserve nutrients: ()
A, boiled eggs B, steamed eggs C, fried eggs D, fried eggs
19, which of the following foods contain high natural harmful ingredients? ()
A, beans (green beans) B, kidney beans C, tomatoes D, garlic
21. What are the foods that are taboo on an empty stomach? ()
A. Green leafy vegetables B. Milk and soybean milk C. Persimmon D. Banana
Test questions on food safety rapid detection knowledge
1. Multiple choice questions
1. Are the following pesticides not the common types of pesticides for pesticide rapid detection cards?
A, organophosphorus b, organochlorine c, carbamate
2. The following factors should be paid attention to when keeping reagents?
A, high-temperature heat source B, humidity C, sunlight D, and sealing E are all
3. They have good bleaching, anti-oxidation and anti-corrosion effects, and can also cover up moldy semi-finished honey stacks, tremella and shrimps.
A, sulfur dioxide b, carbon dioxide c and hydrogen sulfide
4. Pickled vegetables will contain high concentrations due to improper pickling, storage or processing.
A, nitrite b, nitrate c, sulfite
5, formaldehyde detection, the following foods should be the most important detection and supervision objects?
A, aquatic products, blood products b, fresh mushrooms c, dried mushrooms d and bean products;