Answers to the food safety competition in primary and secondary schools in Chongqing

1. Multiple choice questions

1 According to the requirements of the Food Safety Law, food sales stores such as school supermarkets, grocery stores and canteens should obtain (a) (subject: 2 points)

a, hygiene license

B and catering service license;

C, food production license

D, food circulation license

2 According to the requirements of the Food Safety Law, restaurants and school canteens should obtain: (a) (subject: 2 points)

A, hygiene license

B, catering service license

C and food production license

.

B, colchicine;

C, Solanum nigrum

D, none of the above

4 If the food is cooked improperly, it will be harmful to human health after eating. Burned fish and meat should not be eaten again, because it contains which of the following substances has a strong carcinogenic effect on human body: (a) (subject: 2 points)

A, benzopyrene

B, dioxin;

C, aflatoxin;

D, nitrosamine

5 The toxins contained in fresh day lily are: (c) (subject: 2 points)

A, solanine;

B, saponin;

C, colchicine;

D, none of the above.

6 cooked food should be cooked and cooked thoroughly, and the central temperature of the food during processing should not be lower than. (b) (subject: 2 points)

A, 61℃;

B、71℃；

C、81℃；

D, 111℃

7 The requirements for the production and sale of cold dishes in the canteens of primary and secondary schools are. (c) (this question: 2 points)

A. Can manufacture and sell cold meat dishes;

B, you can manufacture and sell vegetarian and cold dishes;

C, not selling cold dishes;

D, can manufacture and sell cold dishes

8 The validity period of the catering service license is: (c). (Topic: 2 points)

A, 1 years

B, 2 years

C, 3 years

D, 5 years

9 Which of the following behaviors is wrong for self-protection of food safety? (c) (this question: 2 points)

a. Choose a catering service unit with a catering service license to eat;

B, if food is found to be spoiled or abnormal in sensory properties during the dining process, you should promptly complain and report to the food and drug supervision department;

C, at the end of the meal, you don't need an invoice for the discount;

D, if you have symptoms of food poisoning after eating, you should go to a medical institution in time and complain to the local health department and the food and drug supervision and administration department.

11 If cooked food is refrigerated below 11℃, the shelf life is: (b) (subject: 2 points)

A, 12 hours;

B, 24 hours;

C, 48 hours;

D, it can take a week.

11 what kind of material is the most beneficial to health? (c) (Subject: 2 points)

A, aluminum pot;

B. stainless steel pot;

C, iron pot;

D. casserole.

12 The departments that supervise the food safety of restaurants, restaurants and canteens are: (b) (subject: 2 points)

A, public security department

B, food and drug supervision and management department;

C, health department;

D. industrial and commercial departments.

13 The substances causing blindness in fake wine are: (b) (subject: 2 points)

A, formaldehyde;

B, methanol;

C, ethanol;

D, acetaldehyde.

14 Which of the following is a healthy drinking habit: (a) (Question: 2 points)

A, boiled water is the best drink, so you should drink it often;

B, drink water when you are thirsty, and don't drink when you are not thirsty;

C, sometimes you can drink tap water directly;

D, the drink tastes good and quenches thirst, so you should drink more.

15 When buying prepackaged foods in the school supermarket, you can't buy: (c) (subject: 2 points)

A, food beyond the production date;

B, food beyond the factory date;

C, food beyond the shelf life;

D, food marked with food additives.

16 which of the following labels must be used for imported food sold in the domestic market in China: (b) (subject: 2 points)

A, English;

B, Chinese;

C, native language;

D, other characters.

17 the validity period of the right to use the green food logo is (3) years? (Topic: 2 points)

A, 1 years;

B, 2 years;

C, 3 years;

D, 5 years.

18 Foods susceptible to aflatoxin contamination are (b): (topic: 2 points)

A, soybeans;

B, peanuts;

C, olive oil;

D, sesame.

19 If the packaging of unopened canned food and vacuum-packed bagged food bulges, what's your judgment? (b) (subject: 2 points)

A, there are too many foods;

B, the food has gone bad and must not be eaten;

C, the food has been fermented, but it can still be eaten.

D and above are all wrong.

21 The location of restaurants and canteens should be: (b) (subject: 2 points)

A, 11 ~ 21m away from pollution sources such as cesspits, sewage pools, exposed garbage dumps (stations) and dry toilets;

B, more than 25m away from pollution sources such as cesspits, sewage pools, exposed garbage dumps (stations) and dry toilets;

C, it can be within the influence range of dust and harmful gases;

D, it can be within the influence range of radioactive substances and other diffuse pollution sources.

2. Multiple-choice questions

1 The Food Safety Law of the People's Republic of China prohibits the production and marketing of the following foods: (A.B\C\D) (this question: 2 points)

a. Foods produced with non-food raw materials or foods produced with recycled food as raw materials;

B, food with spoilage, mildew and insects, mixed with foreign bodies or abnormal sensory properties;

C, poultry, livestock, animals, aquatic animals and their products that have died of illness, poisoning or unknown causes;

D, foods beyond the shelf life and unlabeled prepackaged foods;

E, none of the above.

2 According to the Food Safety Law of the People's Republic of China, there should be a label on the packaging of prepackaged foods, and the items that should be indicated on the label are: (ABCDE) (subject: 2 points)

A, name, specification, net content, production date, ingredients or ingredient list;

B name, address, contact information and shelf life of the producer;

C, product standard code, storage conditions and production license number;

D, the common names of the food additives used in the national standards;

E, the main and supplementary foods for infants and other specific groups shall be marked with the main nutritional components and their contents.

3 Infectious diseases mainly transmitted by food are: (B.C.D) (2 points for this question)

A. Influenza;

B, hepatitis a;

C, bacillary dysentery;

D, typhoid and paratyphoid;

E, chickenpox.

4 The correct methods for disinfection of tableware are as follows: (ACD) (subject: 2 points)

A. Boiling and steam disinfection shall be kept at 111℃ for more than 11 minutes.

B, keep boiling and steam disinfection at 85℃ for more than 5 minutes

C, generally control the temperature at more than 121℃ for more than 11 minutes when using infrared disinfection in the disinfection cabinet.

D, generally, the water temperature is controlled at 85℃ for dishwasher disinfection, and washing and disinfection lasts for more than 41 seconds.

E, all of the above.

5 The common causes of food poisoning caused by chemical toxins are: (ABCD) (this question: 2 points)

A. The purchased agricultural products are polluted by chemical toxic and harmful substances, such as cadmium pollution;

B, there are more doses of toxic pesticides left in edible agricultural products;

C, natural toxic substances in food are not removed during processing, such as soybean milk not completely boiled and not fully cooked in the fourth quarter;

D, abusing or misusing food additives, such as using nitrite as salt;

E, excessive use of chemical fertilizers for edible agricultural products.

6 in order to prevent food from spoilage, the time of food disposal should be well controlled. (ABCDE) (subject: 2 points)

A, try to shorten the food storage time;

B, cooked food should be eaten as a meal as much as possible;

C, food raw materials should be used up as soon as possible;

D, the perishable food raw materials can be bought immediately without storage;

E, none of the above.

7 When the food in the family is reused, the situations that should be fully heated include: (ABC) (2 points in this question)

A. Cooked food stored in low temperature;

B, cooked food stored at room temperature for more than 2 hours;

C, frozen cooked food;

D, cooked food that becomes slightly sour;

E, all of the above conditions can be

8. Operators of school canteens should maintain good personal hygiene, including: (ACD) (topic: 2 points)

a. Wear clean work clothes and hats when operating, and long hair can be exposed;

B, you can grow long nails, apply nail polish and wear accessories;

C, no smoking during operation;

D, wear a mask when selling food;

E, none of the above.

9 If you find any of the following situations when buying food, don't buy it: (CD) (this question: 2 points)

A. prepackaged foods's packaging is intact;

B, within the warranty period;

C, prepackaged foods's packaging label has incomplete comments, such as no factory name, address, production license, etc.

D, the appearance of food is moldy and deteriorated

E, all of the above.

11 When purchasing cooked food, you need to pay attention to: (ABCDE) (this question: 2 points)

A. Buy it in regular food shopping malls and food stores with complete licenses, and don't buy cooked food from street mobile stalls;

B, check whether the cooked food is fresh or not, whether there is any abnormality in sensory properties, and do not buy and report if there is any abnormality in sensory properties;

C, ask for and keep the purchase voucher;

D, cooked food should be eaten as soon as possible after purchase, and varieties that can be heated should be thoroughly heated before eating to reduce food safety risks;

E, it is not advisable to store cooked food overnight before eating.

11 A master who cooks and sells food in the school canteen cannot suffer from which of the following diseases? (ACD) (subject: 2 points)

A, dysentery, typhoid fever, viral hepatitis

B, diabetes;

C, purulent or exudative dermatosis;

D, active pulmonary tuberculosis;

E, arthritis.

12 The common features of food poisoning include: (ABC) (2 points in this question)

A, the onset is explosive;

B, poisoned patients have the same or similar clinical manifestations, and most of them have gastrointestinal symptoms;

C, the poisoned patient has a history of eating or eating the same food;

D, all food poisoning patients are highly contagious to healthy people;

E, patients generally do not have fever.

13 The following correct behaviors are: (BCD) (this question: 2 points)

A, eat the apple you just bought directly with the skin;

B, vegetables should be soaked in water for about 11 minutes before cooking;

C, the shell of eggs should be scrubbed before being put into the refrigerator, and the shell of eggs should be cleaned before being used;

D, always tidy up the food in the refrigerator and do a good job in cleaning the refrigerator.

E, none of the above.

14 In order to prevent food contamination, the correct measures are as follows: (ABDE) (subject: 2 points)

A. The tanks for washing vegetables and meat should be separated;

B, containers for holding food are not directly placed on the ground;

C, kitchen knives and chopping boards should be cleaned before use. Cut raw food first, then cooked food;

D, try to contain cooked food in sealable containers;

E, when the food in the refrigerator is refrigerated, the raw food should be separated from the cooked food, and the cooked food should be placed near the upper layer, and the raw food should be placed near the lower layer. If the container cannot be sealed, plastic wrap should be used.

15 How to use food labels to choose food: (ABCDE) (this question: 2 points)

A, judge what food it is from its name;

B, identify the components of food from the ingredient list or ingredient list;

C, judging whether the food is delicious by the ingredients of the food additives;

D, identify the freshness of food from the production date and shelf life;

e. use other contents of the label to guide the purchase.

Third, true or false

1 Cooked food should be eaten in time or refrigerated, and the storage time at room temperature should not exceed 2 hours. (Question: 1.5)

Correct

2 In the "Dynamic Food Safety Grades of Catering Services" published by restaurants and canteens, two smiling faces indicate that in the latest inspection by the regulatory authorities, the food safety grades of this restaurant and canteen were rated as excellent and good respectively.

Correct

3 When using food additives such as baking powder in school canteens, the types, scope and dosage of food additives stipulated by national standards should be strictly observed, and they should be publicized in conspicuous places in canteens.

Correct

4 When the school canteen receives students' complaints that the food is abnormal or suspected to be spoiled, it should check and verify it in time; If there is any abnormality, the supply should be stopped immediately, the students should be informed to stop eating, and the abnormal meals should be sealed and reported to the relevant government departments for investigation.

Correct

5 If you find that bowls, chopsticks, plates and cups are not clean when eating in a restaurant, scalding them with boiling water can achieve the purpose of disinfection. Error

6 After disinfection, bowls, dishes, chopsticks, cups, etc. can be filtered or dried, and can also be dried with rags and napkins. (Question: 1.5) < P > Error

7 When eating soybean milk, boil the raw soybean milk and drink it. (Question: 1.5)

Error

8 When cooking green beans, put them in boiling water for more than 11 minutes before frying. (Question: 1.5)

Correct

9 A refrigerator is like a food safe, and food can be stored in the refrigerator for a long time without spoilage and taste. (Question: 1.5)

Error

11 The temperature in Chongqing is high in summer, so you can eat more cold dishes, and there is no need to heat the leftovers thoroughly. (Question: 1.5)

Mistake

11 Some sugar cane bought in the supermarket will turn red after being left for a long time, so I ate it all, and there is nothing uncomfortable. Therefore, red sugarcane can be eaten as long as it is sweet.

(Question: 1.5)

Error

12 A small part of the fruit is broken. After cutting off the discolored part, the rest is good. You can eat it. Don't throw it away. It is a great waste to throw away the part that hasn't discolored.

(question: 1.5)

Wrong

13

Xiao Yali is a student in Grade Two. In the past month, I have to buy a full box of barbecues on my way home from study every night, including fish, chicken wings and other foods. Xiao Yali's father said that he would eat it every day as long as he liked it.

(Question: 1.5)

Mistake

14

In order to save water, the whole class can wash their bowls and chopsticks together in a basin of water or a bucket of water for the next meal.