Examination questions of food hygiene knowledge contest

Please refer to the training manual for food practitioners.

First, multiple-choice questions:

1. In which year did the National People's Congress Standing Committee (NPCSC) promulgate the Food Hygiene Law of People's Republic of China (PRC)?

a， 1982b， 1985c， 1992d， 1995。

2. Food producers and business operators must have physical examination every few years?

A, one year B, two years C, three years D, five years.

3. Patients with the following diseases shall not engage in food production and business activities.

A, hypertension B, diabetes C, influenza D, dysentery

4. The Food Hygiene Law of People's Republic of China (PRC) stipulates that China implements a food hygiene supervision system, which stipulates which department shall exercise the duties of food hygiene supervision.

A, the superior department in charge of the food business unit B, the health administrative department at or above the county level C, the health supervision office at or above the county level D, and the Aiweihui at all levels

5. What responsibilities should food producers and operators who violate the Food Hygiene Law pursue according to their illegal facts, nature, circumstances and social harm?

A, criticism and education B, administrative responsibility, civil responsibility, criminal responsibility C, warning, fine D, no legal responsibility.

6. The Food Hygiene Law stipulates that a unit that causes food poisoning shall be fined one to five times of its illegal income. Which of the following shall be punished?

A, warning B, revocation of food hygiene license C, cancellation of legal person qualification D, informed criticism

7. How long can food producers and business operators apply for reconsideration to the competent administrative organ if they think that the administrative punishment decision made by the health administrative organ has infringed their interests?

A, 15 days b, 30 days c, 60 days d, 90 days

8, food production and business premises should be far away from pollution sources.

a， 15m b，20m c，25m d，50m

9. Where should food producers and operators report food poisoning incidents immediately?

A, people's government b, technical supervision bureau c, consumers' association d, local health administrative department

10. What information must a unit or individual provide to the health administrative department when applying for a health permit?

A, legal person and individual identification B, health system and employee physical examination training roster C, floor plan D, all of the above.

1 1. Which of the following categories does the Food Sanitation Law belong to?

A, law b, local regulations c, administrative regulations d, normative documents

12. When purchasing food, a food production and business operation entity shall ask the supplier for:

A, inspection certificate or laboratory sheet B, hygiene license C, industrial and commercial business license D, product approval certificate

13, The Measures for the Administration of Food Hygiene in Catering Industry stipulates that the kitchen area shall not be less than:

A, 6 m2 b, 8 m2 c, 10 m2 d, 20 m2

14. The factory name, address, shelf life and which of the following contents must be marked on the shaped packaged food?

A, price b, production date c, shelf life d, product name

15. What temperature conditions should cooked food products that need to be stored for a long time be placed?

A, above 60℃ or below 10℃ b, room temperature c, 30-50℃ D, low temperature refrigeration.

16, frozen food in the process of freezing and thawing, should follow the principles of:

A, quick freezing, quick thawing B, quick freezing, slow thawing C, slow freezing, quick thawing D, slow freezing and slow thawing

17. What should I do if the food gets moldy during storage in the warehouse?

A, sold after processing; B, internally distributed to employees; D, destroy it; Turn it over.

18. What do you mean by separating raw food from cooked food?

A. Separation of raw and cooked food B. Separation of finished food from semi-finished food C. Separation of raw and cooked food containers D. All the above three items are true.

19. The foods prohibited from being put on the market are:

A, green beans B, daylily C, fresh puffer fish D, potatoes

20, restaurant cold (meat) food processing time should not exceed:

A, 4h b, 6h c, 8h d,10h

2 1, which is the correct order of tableware cleaning and disinfection?

A scraping, washing, disinfecting, cleaning, scraping, cleaning, washing, disinfecting, cleaning, cleaning, cleaning, cleaning, cleaning, cleaning, cleaning, cleaning, cleaning, cleaning, cleaning, cleaning.

22, commonly used tableware disinfection methods are:

A, disinfect with detergent B, disinfect with electronic disinfection cabinet C, soak in boiling water D, and clean with purified water.

23. What kind of food poisoning is easily caused by galvanized iron acidic drinks?

A, lead poisoning B, arsenic poisoning C, mercury poisoning D, copper poisoning

24, blending bulk liquor with industrial alcohol, its main toxicity is:

A, methanol b, ethanol c, lead d and hydrocyanic acid.

25. What kind of wine does beer belong to?

A, distilled wine b, mixed wine c, fermented wine d and sparkling wine

Second, multiple-choice questions?

1. What diseases can't take part in the work of contacting direct food?

A, dysentery, typhoid B, viral hepatitis and active pulmonary tuberculosis C, suppurative and exudative dermatosis D, influenza

2. What are the causes of food corruption?

A, the food itself, add water, nutrients B, microorganisms C, environmental factors, such as climate temperature D, heavy metals.

3. In which of the following ways can pathogenic microorganisms pollute food?

A, production b, processing c, sales d, warehousing.

4, the main methods to control microbial reproduction:

A, heating, cooking, b, pickling, d, and cold storage.

5. Which of the following foods is not allowed to be sold on the market:

A, dead Monopterus albus B, dead crucian carp C, dead river shrimp D, dead turtle

6, which of the following measures should be taken by the unit that causes food poisoning:

First, immediately stop its production and business activities, and report to the health administrative department; B, do a good job in indoor and outdoor hygiene c, waste surplus food d, change food processing personnel.

7, the main link to prevent bacterial food poisoning:

A, prevent pollution B, control reproduction C, thoroughly heat before eating to kill pathogenic microorganisms D, add enough preservatives 8, the correct operation method of beating eggs is:

A, cleaning b, drying c, crossing the bridge d and optometry.

9, the causes of food poisoning are:

A, toxic and harmful substances B, cross-contamination C, excessive consumption D used in food processing, people are allergic to certain foods.

10, what are the basic requirements of food?

A, non-toxic, harmless B, in line with the proper nutrition C, with the corresponding color, smell and taste D, and the price is economical and reasonable.

1 1. The Hygienic Standard for the Use of Food Additives stipulates that sodium cyclamate can be used for:

A, candied fruit b, beverage c, bread d, jelly.

12, the causes of nitrite food poisoning are:

A, mistake nitrite for salt B, eat rotten vegetables C, spoiled pickles D, and suffer from well water.

13, the obligations of food production and business units are:

A, obtain food hygiene license b, strengthen its own food hygiene management c, strengthen its own construction and develop its economy d, accept the supervision and inspection of the health administrative department and food hygiene supervisors according to law.

14, the Food Hygiene Law has the following administrative penalties for illegal food business activities.

A, warning, ordering to correct b, fine c, suspend business for rectification d, and revoke the hygiene license.

15, catering units in the production of cold dishes, should do:

A, college, special room b, special tools, special refrigeration equipment c, special disinfection facilities d, or above.

16, food business units "four prevention" refers to

A, fly prevention b, dust prevention c, rat prevention d, moisture prevention

17 what are the food containers and packaging materials?

A. Paper B for packaging and holding food, metal, enamel ceramics, rubber, glass products C, plastic, natural fiber, chemical fiber products D, and paint contacting food.

18. What are the tools and equipment for food?

A, machinery contacting food during food production B, pipelines and conveyor belts contacting food during food production; C containers, utensils and tableware that come into contact with food during food production, and houses needed during food production.

19, food production and business scope:

A, food production, processing and marketing B, procurement, acquisition, transportation C, display, supply and storage D, aquaculture, aquaculture

20. Who are the food producers and operators?

A, all units engaged in food production and operation B, all individuals engaged in food production and operation C, staff canteen, food vendor D, family kitchen.

Third, true or false?

1. The fundamental purpose of formulating the food hygiene law is to ensure food hygiene, prevent food pollution and harmful factors from harming the human body, safeguard people's health and enhance people's physique.

Anyone who violates the food hygiene law has the right to complain and report.

3. Food producers and business operators shall apply to the administrative department for industry and commerce for registration before obtaining the hygiene license.

4. Food producers and business operators can engage in food production and business activities in accordance with the permitted items approved by the industrial and commercial business license.

5. Food producers and operators who cause food poisoning accidents shall actively cooperate with the investigation and handling by the administrative department of health.

6. In the Measures for Administrative Punishment of Food Hygiene, illegal income refers to the net profit in the process of food production and operation.

7. When purchasing food and its raw materials, food producers and operators shall obtain inspection certificates or laboratory inspection certificates in accordance with relevant state regulations.

8, in violation of the provisions of the "Food Hygiene Law", causing food poisoning accidents, shall bear civil liability for compensation according to law.

9. Food poisoning refers to a disease caused by eating food containing toxic and harmful substances.

10. Units and individuals who conceal, falsely report, delay or obstruct the report of food poisoning or suspected food poisoning accidents shall bear corresponding legal or administrative responsibilities.

1 1. Those who cause serious food poisoning accidents and constitute a crime, or are suspected of committing a crime, shall be transferred to judicial organs for handling.

12, fresh green beans are prone to food poisoning if they are not cooked thoroughly during cooking.

13, the food hygiene law stipulates that public catering industry shall not process and sell fresh puffer fish.

14. Wild mushrooms are more nutritious than cultivated mushrooms.

15, the indoor temperature of the cold dish room in the restaurant shall not be higher than 25℃.

16, food pollution can be divided into three categories: biological pollution, chemical pollution and radioactive pollution.

17, the phenomenon that food is affected by microorganisms and its sensory properties change is called spoilage.

18, when the ambient temperature is 37-40℃, the food is most prone to spoilage.

19, "Food Hygiene Law" stipulates that people who temporarily participate in food production and operation may temporarily not undergo physical examination.

20. Selling direct food requires special tools, and you can't take food directly with your hands.

2 1. In order to save money, newspapers, books and periodicals can all be used as food packaging materials.

22. Foods containing bacterial toxins can be fully heated to remove the toxins contained.

23, electronic disinfection cabinet is one of the most effective methods of tableware disinfection.

24, direct contact with food practitioners must implement the personal hygiene system of hand washing and disinfection before food processing.

25. The layout design of food processing places should prevent cross-contamination between raw and cooked foods.

26, food practitioners such as diarrhea and other gastrointestinal symptoms, should promptly report and take the initiative to leave the clinic.

27, buy meat should ask the seller for veterinary health and quarantine certificate.

28, tableware after cleaning and disinfection application dishcloth dry for later use.

29. Foods that need to be preserved for a long time from cooking to eating should be preserved at room temperature.

30, all cooked products overnight must be fully reheated before eating.

3 1. Disinfected tableware must be stored in a special sideboard for later use.

32. An enterprise that has obtained a food hygiene license may process food without obtaining a food hygiene license.

33. The Food Hygiene Law stipulates that those who obstruct food hygiene supervision and management personnel from performing their duties according to law by violence or threats shall be investigated for criminal responsibility according to law.

34, food production and marketing personnel in operation, should wear work clothes, wearing a mask.

35, raw and cooked food stored together, will cause bacterial cross-contamination, prone to bacterial food poisoning.

Fill in the blanks

1. Chefs should always check and pay attention to the quality of () and () in food processing.

2. Perishable foods that need special emphasis include cooked meat, dairy products, children's food, cold salad and bean products.

Dust not only makes consumers dissatisfied with food pollution, but more importantly, it may ().

4. The production and operation process must conform to the statutory sanitary conditions and requirements.

5. Food hygiene supervision and management system must be implemented in the process of food production and operation.

6. Toxic and harmful substances include microorganisms (bacteria and fungi), chemicals (such as pesticide pollution) and toxic animals and plants (toxic animals such as puffer fish and toxic plants such as toadstools).

7. People's Republic of China (PRC) Food Hygiene Law applies to all foods, food additives, food containers, packaging materials and tools, equipment, food detergents and disinfectants; It is also suitable for food production and business premises, facilities and related environments.

8. The "five specialties" for making cold dishes (cold dishes) and selling cooked meat products by non-staple foods in restaurants are special rooms, special personnel, special tool containers, special refrigeration and special hand washing disinfection. Indoor ultraviolet lamp is installed for air disinfection, and the lamp is 2.5 meters away from the ground.

Second, the question of right and wrong

1. The cold dish room is equipped with special refrigeration facilities, washing and disinfection facilities and dressing facilities that meet the requirements, and the indoor diffusion degree shall not be higher than 25 degrees.

Third, short answer questions

1. What should restaurant operators do when they find food poisoning or suspected food poisoning accidents?

In case of food poisoning, you'd better go to the hospital immediately and don't take medicine at will. If you can't see a doctor as soon as possible, you can take the following first aid measures.

Induced vomiting: If you eat within 1 to 2 hours, you can use the method of induced vomiting. Take 20 grams of salt, add 200 ml of boiling water, and drink once after cooling; If you don't vomit, you can drink more times to promote vomiting. You can also use fresh ginger100g, mash it to get juice, and take it with 200ml warm water. If you eat bad meat, you can take 10 water drops to induce vomiting. Chopsticks and fingers can also be used to stimulate the throat and cause vomiting.

Catharsis: If the patient is still in a good mental state after eating for more than two hours, he can take some laxatives to urge the poisoned food to be excreted as soon as possible. Generally, 30 grams of rhubarb is used at a time, and 20 grams of sodium sulfate can be used for elderly patients, and boiled water is used to stop diarrhea; Older people with good health can also use senna 15g, decoct once or take it with boiling water to achieve the purpose of relaxing bowels.

Detoxification: if food poisoning is caused by eating spoiled fish, shrimp, crab, etc. Take vinegar 100 ml, add 200 ml of water, and take it once after dilution. In addition, perilla 30g and licorice 10g can be decocted at one time. If you eat spoiled drinks or preservatives by mistake, the best first aid is to fill your stomach with fresh milk or other drinks containing protein.

2. What are the basic contents of hygiene requirements in the process of food sales?

1, food sales personnel should be familiar with the laws, regulations and requirements of food hygiene, master the relevant knowledge of food hygiene, develop good hygiene habits, establish good professional ethics, and constantly improve the consciousness of doing things according to law. Personnel selling directly imported food must wear work clothes and work caps. They are not allowed to hold food by hand, pack food with waste paper or dirty paper, use special tools to transport imported food and put it in a fixed position, and do a good job in food hygiene and quality inspection to ensure good quality.

2. Do a good job in the hygiene of food business premises, keep them clean and tidy, and try to be closed in the sales process to prevent pollution. Dining windows and dining tables should be clean, free of oil and dust, and rice containers should be neat. There should be effective fly-proof, rat-proof and dust-proof facilities.

3. It is forbidden to sell foods that are corrupt, unclean, mixed with foreign bodies or have abnormal sensory properties, which may be harmful to human health. When finding the above-mentioned food, you should immediately leave the counter and handle it accordingly to ensure the safety and hygiene of food supply.

Good luck!