1. The Food Hygiene Law of People's Republic of China (PRC) shall come into force on.

A.1982165438+10/9 b.1983 July1C.1989 65438+/kloc

2. The Food Hygiene Law of People's Republic of China (PRC) stipulates that China shall implement the food hygiene supervision system, and stipulates that B 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 industrial and commercial department at or above the county level D. Aiweihui at all levels

3. Food production and business premises should be far away from pollution source C or above.

A. 15m B.20m C.25m D.50m

4. the following items must be cleaned and disinfected before use: d.

A. Tableware B. Drinking utensils C. Containers for directly holding population food D. All of the above.

5. Units with food poisoning and units receiving patients for treatment shall, in addition to taking rescue measures, report to D in a timely manner according to relevant state regulations.

A. People's Government B. Bureau of Technical Supervision C. Consumers Association D. Local health administrative department

6. The quantitative classification management system of food hygiene supervision is divided into D grades?

A.a, B. AB, two levels of C.ABC, three levels of D. ABCD, and four levels.

7. According to "Food Hygiene Law of People's Republic of China (PRC)", any food production and business operation entity must reach D when starting business.

A. obtain a health permit B. obtain a health certificate for employees C. pass the health knowledge training for employees D. all the above options are available.

8. The wastes generated from production and operation shall be cleaned at least once, and the cleaned containers shall be cleaned in time and disinfected when necessary.

A. Every day B. Two days C. Weekly D. Monthly

9. the key to prevent lentil poisoning is D.

A. blanch in boiling water before frying.

B. Try to keep light green when cooking.

C. put vinegar in moderation when cooking.

D. Cook thoroughly.

10. Where frequent washing is required, such as rough machining, cutting and matching, tableware cleaning and disinfection, cooking, etc., skirts with smooth, light-colored, durable and easy-to-clean materials of Class B or above should be equipped.

A.1MB.1.5mc.2md. Not required.

1 1. The special room shall be an independent cabinet room, and the temperature in the special room shall not be higher than C.

A.20 degrees Celsius B. 23 degrees Celsius C. 25 degrees Celsius D. 27 degrees Celsius

12. If ultraviolet lamps are used as the air disinfection car, the ultraviolet lamps in the special room should be evenly distributed, with a distance of c from the ground.

A. 1 m, B. 1.5 m, C. 2 m, D.2.5 m.

13. the food that needs to be cooked and processed should be cooked thoroughly, and the temperature of the food center should not be lower than a during processing.

A.70℃ B.75℃ C. 90℃ D. 100℃

14. Samples of finished food provided for group dining and important reception activities should be kept. Food samples should be cleaned and disinfected according to varieties and stored in sealed special containers. If the cold storage time exceeds hours, the sample retention of each variety should be no less than C.

A. Twenty-four hours 100g B. Twenty-four hours 150gC. 48 hours 100gD. 48 hours 150g.

15. According to the provisions of the Food Hygiene Law of People's Republic of China (PRC), food producers and business operators must have a health check every B, and accept temporary check-ups when necessary.

A. half a year, b one year, c two years, d four years

16. What are the basic hygiene requirements of food?

A. Non-toxic and harmless

B. Meeting nutritional needs

C. it has sensory characteristics such as color, fragrance and taste.

D.a.b. and C.

17. If chemical disinfection is used for tableware cleaning and disinfection, at least a special pool C shall be provided. And its purpose should be clearly marked.

A. 1 B. 2 C. 3 D.4

18. Tableware should be cleaned in time after use, stored in place and kept clean. Disinfected tableware should be stored in

Stand by.

A. special cleaning cabinet B. operating table C. disinfection cabinet D. cashier

19.0-4 degrees The purpose of keeping food in the low-temperature refrigerator is B.

A. freeze the bacteria in food to death. B. inhibit bacterial reproduction. Prevent cross contamination. D. food will not rot and deteriorate after long-term storage.

20. When washing rice, B loses the most nutrients.

A. protein B. Inorganic salt C. Fat D. Sugar

2 1. blanching spinach before cooking can improve the bioavailability of calcium because it removes more B.

A. phytic acid B. oxalic acid C. fatty acid D. ascorbic acid

22. The World Health Organization recommends that the amount of salt per person per day is B.

A.3g B.6g C.9g D. 12g

23. regarding the critical control point, the correct understanding is a.

A. this is an operation step. A critical control point can only control one hazard.

C. The more critical control points, the better. D. In order to control food safety, critical control points can be set repeatedly.

24. A sufficient number of goods should be placed in the warehouse, and the distance between the stored food and the wall and the ground should be B.

Above, in order to facilitate air circulation and cargo handling.

a . 5 b . 10 c . 15d . 20

25. the interval between raw seafood processing and consumption shall not exceed C.

A. 10 minutes B.30 minutes C. 1 hour D.2 hours

26. Refrigeration temperature range a

a . 0 ~ 10℃b .-5 ~ 0℃c .- 10 ~ 0℃d .-20 ~ 1℃

27. freezing temperature range d

a . 0 ~ 10℃b .-5 ~ 0℃c .- 10 ~ 0℃d .-20 ~ 1℃

28. Which of the following indicators reflects whether food is polluted by human and animal feces and the degree of pollution, and is an important indicator to evaluate the hygienic status of food production and processing? B

A. Total number of colonies B. Coliform group C. Pathogenic bacteria D. Mold and its toxin

29. Formaldehyde is a colorless liquid, which is easily volatilized at room temperature, causing serious harm to the liver and kidneys of the human body. If the dose reaches C at one time, it will be life-threatening.

a . 1g b . 5g c . 10g d . 100

30. When is the annual Food Hygiene Law Publicity Week? A

A.165438+1the first week of October B.165438+1the last week of October

C.65438+the first week of February D.65438+the last week of February.

3 1. When did the Ministry of Health begin to implement the quantitative grading management system of food hygiene? A

In 2002

32. What are the main aspects of the significance of carrying out quantitative classification management of food? D

A. promoting enterprise self-discipline. B. Promoting consumers' informed consumption

C. it is convenient to determine the focus of health supervision. D. all of the above

33. What are the levels of food hygiene quantitative classification management system? C

A.AB level two B. ABC level three C. ABCD level four D. ABCDE level five.

34. What level does the quantitative and graded management level of food in catering enterprises represent? B

A. Catering service B. Food hygiene reputation C. Food flavor D. Price level

35. What department or institution evaluates the health level of quantitative classification management? A

A. Health administrative department B. Industry association C. Civil society D. Ivy League

36. The principles for evaluating the hygiene grade of food enterprises are as follows: a.

A. food risk analysis and assessment B. enterprise scale C. consumption level D. tax payment

37. What is the basis for the health administrative department to evaluate the health grade of food enterprises? D

A. Health hardware facilities B. Health management level C. Actual health status D. All of the above.

38. What channels can consumers know about the food hygiene level of enterprises? D

A. Signs hung at the door of catering units B. Grade signs posted in the upper right corner of hygiene license

C. Check the website of Beijing Health Supervision (www.bjhi.com.cn)d, and all the above are true.

39. Which of the following foods is prohibited by the Food Hygiene Law? B

A. Unpackaged food B. Rotten food C. Unfreezed food D. Non-brand food

40. the Ministry of health formulated the "hygienic standard for catering industry and collective dining distribution units" from a?

A.2005130 October

C.65438+2006 10 October