cultural street primary school

food hygiene knowledge training questions for employees in the canteen 1

1. Fill in the blanks (1 points for each space, *** 41 points)

1. The food processing area should be rationally laid out according to the flow of harmony, and the food processing flow should be a one-way flow.

5. The distance between the ultraviolet lamp in the pantry and the ground is effective.

6 raw materials for the canteen should be requested when purchasing.

7. The hygiene management of school canteens must adhere to the working principle of putting prevention first, and implement the working principle of guiding, managing and supervising.

8. Samples should be stored for each variety under cold storage conditions. Samples should not be less than

9. Processed foods must be made, and the central temperature of bulk foods that need to be cooked and processed should not be lower than℃. If food is cooked for more than 2 hours, it should be stored above or below℃.

11. People suffering from digestive tract diseases such as viral hepatitis and other diseases that hinder food hygiene are not allowed to engage in the work of contacting directly imported food.

2. Multiple choice questions (1 for each question, 9 for * * *):

1. In July 2116, a food poisoning caused by eating spoiled protein meat occurred in Datong City, Shanxi Province, causing 27 people to be poisoned and 1 people to die. According to the Interim Provisions on the Investigation of Administrative Responsibility for School Food Poisoning Accidents, This food poisoning belongs to ()

A. Major school food poisoning accident C. General school food poisoning accident B. Larger school food poisoning accident

D. Extraordinary school food poisoning accident)

2. Among the food poisoning accidents mentioned in the above question, according to the Interim Provisions on the Investigation of Administrative Responsibility for School Food Poisoning Accidents, Who should be held accountable ()

A. Directly manage the responsible person B. School leaders C. School leaders A. Food service D. Directly manage the responsible person and school leaders

3. Article 17 of the Regulations on Hygienic Management of School Canteen and Group Dining, Units that are not allowed to manufacture and sell cold dishes do not include 1

including ()

A. Ordinary primary and secondary schools B. Vocational schools C. Kindergartens D. Ordinary institutions of higher learning

4. Food business operators may, if they think that the administrative penalty imposed by the health administrative organ is incorrect, file a reconsideration with the administrative organ with jurisdiction within () days.

A. 15 B.31 C.61 D.91

6. What is the incorrect way to preserve food in the refrigerator? ()

a. The raw and cooked foods in the refrigerator must be placed separately. B. The raw and cooked foods to be put in the refrigerator should be cleaned.

C. The foods in the refrigerator can be stored for a long time, so there is no need to worry about food deterioration. D. Clean the refrigerator on time, especially the solution oozing from the raw food at any time.

7. What is the correct way to buy meat? ()

a. See if there is an animal quarantine certificate and whether there is a red or blue knurled seal on the carcass. B. Whether poultry, beef, sheep and meat have plastic packaging marks and animal quarantine certificates. C. When buying cooked meat products, carefully check the label. D. All the above practices are correct.

8. What are the following ways to prevent bacteria from contaminating food? ()

A. Bad hygiene habits of food processors B. Separate raw and cooked tables C. Food processors carry bacteria D. Bacteria are polluted in the production environment of raw materials and animals

9. How many meters should the catering industry be at least from the pollution source when it is located? ()

A.11 meters above B 15 meters above C.25 meters above D21 meters above

III. True or false (14 points)

1. In order to prevent cross-contamination between raw and cooked foods, raw foods and cooked foods should be stored separately, and tools for processing raw foods and cooked foods should be stored separately. ()

2. The occurrence of food poisoning is often related to controllable factors such as temperature, time and operation. Therefore, food poisoning can be prevented. ()

3. The height of the mousetrap in the food warehouse should not be less than 51CM. ()

4. The health care institutions affiliated to the school have the responsibility to guide and inspect the business of student canteens and students' collective dining. ()

5. Eggs need not be cleaned and disinfected when used. ()

6. The floor of the canteen operation room should be waterproof and skid-proof, with no slope. ()

7. Disinfected and unsterilized tableware should be stored separately, and it is not necessary to mark the tableware storage cabinet. 2

( )

8. In order to save money, the canteen disinfection pool can be mixed with the vegetable washing pool. ()

9, canteen buyers and warehouse keepers, do not belong to food practitioners. ()

11. Because of the short working hours, people who take part in the work temporarily may not have a physical examination. () 11, the water supply and management personnel in rural schools do not need to have a health check-up. ()

IV. Short answer questions (37 points)

1. What are the "four no systems" implemented in food processing from raw materials to finished products? (15 points)

2. What are the requirements for personal hygiene of employees in school canteens? (22 points))) ...