food safety knowledge training questions for catering service employees (a) answers

1. Fill in the blanks

1, (6) months (1) days; 2. Good health and life safety; 3. (3) years; 4, more than two thousand yuan and twenty thousand yuan; 5, (five) years. Second, multiple-choice questions

1, c; 2、A ； 3、C； 4、B； 5、C； 6、B； 7、A。 Third, true or false questions

1, √; 2、√ ； 3、×； 4、√； 5、×； 6、√； 7、×； 8、√。

food safety knowledge test questions for catering service employees (b) answers

1. Fill in the blanks:

1, (health records) (health certificate)

2, (food raw materials) (shelf life, supplier name and contact information, purchase date) (2) 3, (food safety) (. (corruption and deterioration) (abnormal sensory characteristics)

5, (toxic and harmful) (personal articles) (partition wall, off the ground) 6, (cooked and cooked thoroughly) (cooled) (stored separately)

7, (specially-assigned person in charge, special room making, special tools, special disinfection and special refrigeration)

8. Keep clean) (disinfection) (cleaning and disinfection) (business qualification) (disinfection certificate)

9, (coordination) (supply quantity, inventory location, inventory quantity, sales volume and relevant tickets) 11, (more than 2,111 yuan and 5,111 yuan) (more than five times and ten times) 2. Multiple choice questions

1, (ABC) 2. (D) 5, (D) 6, (A) 7, (ABC) 8, (ABCD) 9, (ABCD) 11, (ABC) III. True or false questions

1, √; 2 、×； 3、×； 4、√； 5、√ 。 Iv. short answer questions

1. what are the procedures for catering service employees to wash their hands?

(1) Wet your hands with water (preferably warm water) under the tap.

(2) Apply detergent to your hands.

(3) Rub your hands together for 21 seconds (if necessary, clean your nails with a clean nail brush).

(4) Wash your hands thoroughly with tap water, and if your work clothes are short-sleeved, wash them to your elbows.

(5) Turn off the faucet (manual faucet should be turned off with elbow or wrapped with paper towel).

(6) dry your hands with a cleaning paper towel, a roll-type cleaning towel or a hand dryer.

2. What are the health management requirements for catering service employees?

(1) Employees (including new and temporary employees) should obtain health certificates before taking up their posts. (two) to carry out a health examination every year, and to carry out temporary health examination when necessary.

(3) People suffering from (dysentery, typhoid fever, viral hepatitis A, viral hepatitis E, active tuberculosis, suppurative or exudative dermatosis and other diseases that hinder food safety) are not allowed to engage in the catering service industry. (four) catering service providers should establish a daily morning inspection system. Personnel with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food safety should leave their posts immediately, and can only resume their posts after finding out the reasons and curing the diseases that hinder food safety.