A, true or false (***20 questions, each question 1 minute)
1. Food producers shall inspect the food they produce according to food safety standards. Only after passing the inspection can it leave the factory or be sold. (√)
2. Imported packaged food shall have Chinese labels and instructions. (√)
3. Food production enterprises shall establish a record system for incoming inspection of food raw materials, food additives and food-related products. (√)
4. When purchasing food, a food business operator shall check the supplier's license and food qualification certificate. (√)
5. To establish a food production enterprise, the name of the enterprise shall be approved in advance, and the food production license shall be obtained in accordance with the provisions of the Food Safety Law, and then the industrial and commercial business license shall be obtained. (√)
6, social groups or other organizations and individuals recommend food to consumers in false advertisements, so that the legitimate rights and interests of consumers are damaged, and the food producers and operators shall bear joint liability. (√)
7, food production and marketing personnel shall conduct annual health examination, and obtain a health certificate before taking part in the work. (√)
8. Recycled food can be used as food raw materials as long as it can ensure that microorganisms are qualified and all indicators are qualified. (×)
9. The contents of advertisements shall be true and lawful, and shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment. (×)
10. Drugs may not be added to the food produced and operated, but substances that are traditionally both food and Chinese herbal medicines may be added. (√)
1 1. Food additives refer to synthetic or natural substances added to food to improve the quality, color, aroma and taste of food and meet the needs of preservation, antisepsis and processing technology. (√)
12. Shelf life refers to the time limit for prepackaged foods to maintain the quality under the storage conditions specified in the label. (√)
13. Where there is no national food safety standard, local food safety standards can be formulated. (√)
Sterility mentioned in 14 means that there are no living microorganisms. ( √ )
15. The promoters of the centralized trading market, the lessors of the counters and the organizers of the trade fairs failed to fulfill their prescribed obligations, and food safety accidents occurred in the market, so they should bear corresponding responsibilities. (×)
16, engaged in food production, food circulation and catering services, shall obtain a food production license, a food circulation license and a catering service license. (√)
17, food production and marketing personnel should carry out health examination, obtain a health certificate before they can take part in the work. (√)
18. The optimum temperature for the growth of most pathogenic bacteria is 37℃. (√)
19. Imported food shall be inspected by entry-exit inspection and quarantine institutions. The customs shall release the goods with the clearance certificate issued by the entry-exit inspection and quarantine institution. (√)
20, food producers found that their food does not meet the food safety standards, in addition to immediately stop production, but also should recall the food that has been listed for sale. (√)
Second, multiple-choice questions (***20 questions, 65438+ 0 points for each question)
1. Food incoming inspection records and outgoing inspection records shall be authentic, and the storage period shall not be less than (b) years.
A, one year B, two years C, three years D, four years.
2. The Food Safety Law stipulates that the scientific basis for formulating and revising food safety standards and supervising and managing food safety is (b).
A, food safety research report B, food safety risk assessment results
C, food safety risk monitoring results D, international standards for food safety
3. The Food Safety Law stipulates that (4) the responsibility system shall be implemented for food inspection.
A, food inspection agencies B, inspectors
C, quality supervision department D, food inspection agencies and inspectors
4. If there are no national or local standards for food safety, (c) establish enterprise standards.
A is b, not c, but d, as the case may be.
5. Units that have food safety accidents shall (1) report to the health administrative department of the local people's government at the county level from the time of the accident.
A, 2 hours b, 6 hours c, 12 hours d, 24 hours
6. The State implements a licensing system for food production and operation. Engaged in food production should obtain food according to law (1).
A, production license b, circulation license c, catering service license d, hygiene license
7. The Food Safety Law of People's Republic of China (PRC) and the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC) shall take effect from (a) respectively.
I. June 20091July 20, 2009
June 2009 1, August 2009 1
20 July 2009 1
D July 2009 1, September 2009 1
8. Imported food, food additives and food-related products shall comply with (b).
A. Food safety standards of exporting countries B. National food safety standards of China
C, international food safety standards d, food safety standards agreed in the contract
9. The directly responsible person in charge of the unit whose food production license has been revoked shall not engage in food production and operation for (d) years from the date of the decision on punishment.
a、2 B、3 C、4 D、5
10. In the production of food that does not meet the food safety standards, consumers may require the producer to compensate (c) times the price in addition to the losses.
a、2 B、5 C、 10 D、20
1 1, Department (c) of the State Council undertakes the comprehensive coordination of food safety, and is responsible for food safety risk assessment, food safety standards formulation, food safety information release, food inspection agency qualification conditions and inspection specifications formulation, and organizes the investigation and handling of major food safety accidents.
A, business B, business administration C, health administration D, quality supervision
12, export food production enterprises and export food raw materials planting and breeding farms shall be filed with the state (1) department.
A. Entry-exit inspection and quarantine B. Industry and informatization C. Administration of industry and commerce D. Health administration
13, the supervision and management department in the field of food production stipulated in the Food Safety Law is (a).
A, quality supervision department B, industrial and commercial administrative department
C, food and drug supervision and management department D, health administrative department
14. In violation of the provisions of the Food Safety Law, those who engage in food production and marketing activities or produce food additives without permission, and the value of the goods is less than 1 10,000 yuan, may also be fined (b).
A, 500 yuan more than 2000 yuan but less than b, more than 2000 yuan and less than 50000 yuan.
C, more than 2000 yuan 10000 yuan d, more than 50000 yuan.
15. The contents of food advertisements shall be true and lawful, and shall not contain false or exaggerated contents, and shall not involve (d).
A, health care function b, taste content c, packaging content d, disease prevention function
16, (a) is the first person responsible for ensuring food safety.
A, food producers B, governments at all levels C, regulatory authorities D, food sellers
17, the food safety law stipulates that the food safety supervision department shall (b) conduct sampling inspection.
A. ask for samples free of charge. B. purchase sampling samples.
C, random sampling d, only charge inspection fee.
18, food testing as an indicator of food contaminated by feces is (b).
A, the total number of bacteria b, coliform group c, Bacillus subtilis d, yeast
19. Those who violate the provisions of the Food Safety Law shall bear civil liability for compensation; (b) If their property is insufficient to pay at the same time, they shall bear it first.
A, payment of fines, fines B, civil liability for compensation
C, according to their own wishes d, according to the size of the amount.
20, experiment, accidentally spilled concentrated sulfuric acid on the skin, should immediately take the following measures (c).
A, rinse with water immediately b, go to the hospital.
C, stick the sulfuric acid with a clean cloth or toilet paper, and then quickly rinse D and others with plenty of cold water.
Three, multiple-choice questions (***30 questions, 2 points for each question)
1. "Food" in the Food Safety Law means (A B C).
A finished product for human consumption or drinking B raw materials for human consumption or drinking
C. Articles that are traditionally both food and medicine D, including articles for the purpose of treatment.
2. Among the following options, it is forbidden to produce and operate food (A B C D).
1. Food contaminated by packaging materials, containers and means of transport.
B, unlabeled prepackaged foods
C. Meat and products of poultry, livestock, animals and aquatic animals that have died of illness, poisoning or unknown causes.
D. Foods produced using non-food raw materials or using chemicals other than food additives and other substances that may endanger human health, or foods produced using recycled foods as raw materials.
3. The precautions for food producers when purchasing related products are (A B C).
A, should check the supplier's license and product qualification documents.
B, can't provide qualified documents of food raw materials, shall be inspected in accordance with food safety standards.
C. Do not buy or use food-related products that do not meet food safety standards.
D, as long as it can meet the requirements of this unit.
4. The contents of food safety standards include (A B C D).
Variety, application scope and dosage of food additives
B. Requirements for labels, labels and instructions related to food safety and nutrition
C. Hygienic requirements in the process of food production and operation
D. Quality requirements related to food safety
There should be a label on the package of prepackaged foods. The label shall indicate the following items (A B C D).
A, name, specification, net content, production date b, composition or ingredient list
Name, address, contact information and shelf life of the producer; Product standard code
6. Which of the following products must be produced according to the provisions of the Food Safety Law? (A, B and D)
A, food b, food additives
C, food packaging materials, containers D, food detergents and disinfectants
7. Food safety risk assessment includes (A B C D), etc.
A. Hazard identification B. Hazard description C. Exposure assessment D. Risk description
8. The state establishes a food safety risk monitoring system to monitor (A B D).
A, food-borne diseases B, food pollution C, virus D, harmful factors in food
9. The Regulations for the Implementation of the Food Safety Law stipulates that food producers and operators are responsible for (B C) and assume social responsibilities.
A, enterprise B, food safety of its production and operation C, society and the public D, shareholders
10, unsafe food recall system includes (A D).
A. Active recall of enterprises B. Passive recall of enterprises
C. Consumers voluntarily return the goods. The government ordered the recall.
1 1. Those who engage in the following (A B C D) activities shall abide by the Food Safety Law.
I. Food production and processing, food circulation and catering services
B. Production and management of food additives
C. Food producers and operators use food additives and food-related products.
D. Safety management of food, food additives and food-related products.
12, the state implements a licensing system for food production and operation, including (A B D).
A, food production license B, food circulation license
C, food hygiene license D, catering service license
13. There should be a label on the package in prepackaged foods. The labels of the main and supplementary foods exclusively for infants and other specific groups shall be marked with (A C) in addition to the contents specified in Article 42, Paragraph 1 of the Food Safety Law.
A, main nutrients B, use effect C, main nutrients content D, therapeutic effect
14, food producers find that the food they produce does not meet the food safety standards and should do (A B C D).
A. stop production immediately. Recall food that has been put on the market.
C. Inform relevant producers, operators and consumers D. Record the recall and notification.
15. The incoming inspection records of food production enterprises shall be truthfully recorded (A B C).
A, product name b, product specification c, product quantity d, production date
16. In any of the following circumstances, the relevant competent authorities shall order it to make corrections and give a warning according to their respective responsibilities; Refuses to correct, a fine of two thousand yuan and twenty thousand yuan; If the circumstances are serious, it shall be ordered to suspend production or business until the license is revoked. (A, B and D)
A the purchased food raw materials and the produced food, food additives and food-related products have not been inspected.
B the inspection record system and ex-factory inspection record system are not established and observed.
C. The enterprise standards for food safety have not been put on record in accordance with the provisions of this Law.
D, did not check the license and related documents when purchasing.
17, the state established a unified food safety information release system. Which of the following information is uniformly published by the health administrative department of the State Council (A B C D)?
A. General situation of national food safety B. Information of food safety risk assessment
C, food safety risk warning information d, major food safety accidents and their handling information
18, local people's governments at or above the county level are responsible for food safety supervision (A B C D).
Unified responsibility, leadership, organization and coordination of food safety supervision and management within their respective administrative areas.
B establish and improve the working mechanism of food safety supervision and management.
C, unified leadership and command of food safety emergencies.
D, improve and implement the food safety supervision and management responsibility system, and evaluate and assess the food safety supervision and management departments.
19, food production and operation shall comply with food safety standards, with (A C D).
A, food safety professional and technical personnel B, material storage personnel
C, rules and regulations to ensure food safety D, management personnel
20. The contents of food advertisements shall be true and lawful, and shall not contain (A B D).
A, false and exaggerated contents B, contents related to disease prevention
C. Contents meeting food safety standards D. Contents involving therapeutic functions
2 1, food production and operation should meet food safety standards, and which of the following requirements (ABCD)?
1. Having food raw material processing, food processing, packaging, storage and other places suitable for the variety and quantity of food produced and operated, keeping the environment of the places clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;
B, food safety professional and technical personnel, management personnel and rules and regulations to ensure food safety;
C, direct entrance of food should be small packaging or use non-toxic, clean packaging materials and tableware;
D, water should meet the national sanitary standards for drinking water.
22, "Food Safety Law" stipulates that food additives should meet the conditions of (B C) at the same time, before they can be included in the scope of permitted use.
A, low cost; B it is proved to be safe and reliable through risk assessment.
C, it is technically necessary. D, proved to be non-toxic and harmless by testing.
23, food business enterprises should establish food incoming inspection record system, truthfully record the following (A B C D).
A, food name b, production batch number c, shelf life d, supplier name and contact information.
24. For the food recalled because (A B D) does not meet the food safety standards, food producers can continue to sell it if remedial measures are taken to ensure food safety; When selling, it should clearly explain the remedial measures to consumers.
A, label B, instruction C, quality problem D and identification
25. Persons suffering from the following diseases shall not engage in direct contact with imported food. (ABC)
A, dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases B, active tuberculosis
C, suppurative or exudative dermatosis D, lumbago and leg pain
26. Food business operators shall store food in accordance with the requirements of ensuring food safety, and clean up the food in (A B) in time.
A, deterioration B, exceeding the shelf life C, falling to the ground D, old packaging
27, claims to have a specific health care function of food shall not cause harm to the human body, its instructions shall indicate (A B C D).
A, suitable population B, unsuitable population C, effective component D, iconic components and their contents
28. The quality supervision, industry and commerce administration and food and drug supervision and administration departments at or above the county level shall establish food safety credit files for food producers and operators, and the recorded contents include (A B C D).
A. Permit B. Results of daily supervision and inspection
C, participate in training D, investigate and deal with illegal acts
29, food production enterprises do not have the following (A B C D) records, by the relevant competent departments shall be ordered to correct and give a warning; Refuses to correct, a fine of two thousand yuan and twenty thousand yuan; If the circumstances are serious, it shall be ordered to suspend production or business until the license is revoked.
A, raw material procurement verification records B, feeding records
C, food production process records D, product factory inspection records
30. Food additives should have (A B C D).
A label b, instruction c, package d and the words "food additives"