Unit Name Achievement
I. Multiple Choice Questions (20 points, 3 points each)
1. The Food Hygiene Law came into force on .
A October 1, 1994 B October 30, 1994 C October 1, 1995 D October 30, 1995
2. The Food Sanitation Law stipulates that food workers should be examined every .
A one year B two years C three years D four years
3. Before opening their business, food production operators must .
A obtain a business license before applying for a health permit B obtain a health permit before applying for a business license
C obtain a health permit before applying for a health certificate
4. The purpose of disinfecting tableware for public **** eating and drinking is emphasized in order to
A kill microorganisms on the tableware B bleach the tableware C prevent the spread of pneumonia
5. When selling food for direct entry, operators must use .
A direct sales B with a plastic bag C with a spoon D selling tools
6. Foods prohibited from production and operation in Article 9 of the Food Sanitation Law are .
A mold, insects B contains poisonous and harmful substances C adulteration, adulteration D all of the above
7. The Food Sanitation Law stipulates that the siting and design of new construction, expansion, and alteration projects of food production and management enterprises shall comply with the hygiene requirements, and that the design review and acceptance of the project must be attended.
A building department B unit leader C engineer D health administrative department
8. Food packaging marking must be clear and easy to recognize, and food sold in the domestic market must be marked.
A Chinese B Chinese and English C No specific requirements D None of the above
9. The Food Hygiene Law stipulates that the duty of food hygiene supervision is .
A to carry out sanitary examination of the siting and design of new construction, expansion and alteration projects of food production and management enterprises and to participate in the acceptance of the projects B to investigate food poisoning and food contamination accidents and to take control measures
C to trace the responsibility for violations of the Food Sanitation Law and to carry out administrative penalties in accordance with the law
D all of the above
10. The Food Article 47 of the Food Sanitation Law stipulates that if a food production and management personnel engages in food production and management without obtaining a health certificate, he or she shall be ordered to make corrections and may be fined as follows
A 5,000 yuan B 3,000 yuan C 2,000 yuan D 1,000 yuan
11. Article 25 of the Food Sanitation Law stipulates that food production and management personnel who purchase food and its raw materials shall ask for them in accordance with the state's relevant regulations. Sellers should ensure that they provide.
A Inspection certificate or laboratory report B Business license C Health permit D Purchase order
12. The Food Sanitation Law stipulates that food workers who are found to be suffering from any disease during health check-ups are not allowed to take part in the work of contacting directly-entered food.
A dysentery, typhoid fever B viral hepatitis and other infectious diseases of the digestive tract (including carriers)
C active tuberculosis, suppurative or exudative skin diseases D all of the above
13. units of food poisoning and receiving patients for treatment, in addition to rescue measures, should be in accordance with the relevant provisions of the State, and promptly report to the.
A local health administrative department B public security department C government department D none of the above
14. Food production and management units that cause food poisoning, food poisoning or suspected food poisoning accidents
units should take measures.
A Immediately stop its production and operation activities and report to the health administrative department of the local people's government
B Send the patient to the hospital and it will be fine
C Abandon all the food and its raw materials that have caused food poisoning or that may have led to food poisoning
D The health administrative department does not think it is necessary to carry out an investigation
15. The food production operators referred to in the Food Sanitation Law are .
A all units or individuals engaged in the production and operation of food B food vendors C workers' canteens D all of the above
16. The right to report and file complaints against violations of the Food Sanitation Law.
A Anyone B Government department C Person in charge
17. The Food Sanitation Law stipulates that anyone who produces or operates food that does not meet hygiene standards and causes food poisoning or other food-borne illnesses shall be subject to the following penalties.
A Ordered to stop production and operation and destroy the food that caused food poisoning or other food-borne diseases
B Confiscation of the illegal income and a fine of not less than double and not more than five times the illegal income
C If there is no illegal income, a fine of not less than one thousand yuan and not more than fifty thousand yuan. D All of the above
18. Which of the following penalties can be imposed on a person who engages in food production and management activities without obtaining a sanitary license or with a forged sanitary license:
A banning, confiscation of the illegal income and a fine of not less than double and not more than five times the amount of the illegal income
B a fine of not more than 30,000 yuan if the person does not have any illegal income
C collecting the illegal income and a fine of not more than 1,000 yuan
C collecting the illegal income. /p>
C Seizure of the health license and confiscation of the illegal income
D Without illegal income, a fine of not less than five hundred yuan and not more than ten thousand yuan.
19. The Food Sanitation Law stipulates that anyone who causes food poisoning or other food-borne illnesses, or causes damage to others through other violations of this law, shall be held liable in accordance with the law.
A civil compensation B criminal liability C civil and criminal liability D all of the above are not
20. "Food Hygiene Supervision and Quantitative Grading Management" in the food production and management units is based on the results of health permits and regular health supervision and review of risk grading and food hygiene credibility grading, which food hygiene credibility is divided into four levels.
A A A, B, C, D B excellent, good, medium, poor C good, good, qualified, unqualified D None of the above
Two, right and wrong questions (20 points, 2 points each)
1, bacterial food poisoning can occur throughout the year to the higher temperature of the summer and fall seasons the most, especially high humidity rainy season for the occurrence. .............................. .............................. ... .................... ... ( )
2. Cooked foods that need to be refrigerated should be cooled and then refrigerated. .............................. ....... ... ( )
3. Low temperatures can completely kill microorganisms, so refrigerators can be used to preserve food. ........................ ( )
4, all alternate meals or overnight cooked food products must be sufficiently reheated before eating. .................. ( ）
5、Ultraviolet light has strong penetration, so the installation of ultraviolet light between the brine can kill microorganisms in the cooked food, so as to achieve the purpose of sterilization. .............................. .............................. ......................... ...... ( )
6, lentils and beans are not fried and boiled through, can be due to the beans contain erythrocyte coagulin has not been destroyed, and cause food poisoning. .............................. .............................. ............................ ... ( )
7, hand trauma pus people engaged in food processing, easy to contaminate the food, resulting in the consumption of staphylococcus aureus enterotoxin poisoning. .............................. .............................. .............................. ( )
8, as long as the food is not detected pathogenic bacteria, is in line with food hygiene standards of food. ........ ...... ( )
9. Places where food is stored can store personal household goods. .............................. ...... ( )
10, the restaurant tableware set over the current dining time has not yet been used do not have to be recycled cleaning. ......... ( )