-Multiple choice questions (only one answer can be selected for each question, and the letter of the answer you think is correct is circled)
D 1。 When was People's Republic of China (PRC) Food Hygiene Law promulgated and implemented?
A: 1 989 1 0/0 month/0 day b:1983 July/0 day c:19821/kloc.
C2。 How many chapters are there in People's Republic of China (PRC) Food Hygiene Law?
A: Nine chapters and 45 articles B: Six chapters and 50 articles C: Nine chapters and 57 articles D: Nine chapters and 50 articles
B3。 The valid time of the health certificate held by the food business operator is:
A: Half a year B: One year C: Two years D: Three years.
A4。 The Food Hygiene Law stipulates that if a party refuses to accept the administrative punishment, the time limit for applying for reconsideration to the higher authorities or bringing a lawsuit to the court is:
A: 15 days B: 20 days C: 30 days D: 10 days 6)
D5。 In violation of the provisions of the Food Hygiene Law, if there is no illegal income, a fine shall be imposed:
A: 500 yuan to 30,000 yuan; BC: 20 yuan to 500,000 yuan; C: 200,000 to 30,000 yuan; D: more than 500 yuan, but less than 50,000 yuan.
C6。 Violation of the provisions of the Food Hygiene Law. If there is no illegal income, the fine amount is:
A: All illegal income B: more than 50,000 yuan C: illegal income 1 to five times D: more than 500 yuan but less than 50,000 yuan.
B7。 Which of the following does not belong to the scope of application of the Food Hygiene Law:
A: food tools b: medicine c: washing regulator d: food packaging paper.
A8。 When does bacterial food poisoning occur?
A: Summer and autumn B: Spring C: Winter D: Autumn and winter.
B9。 What bacteria does seafood often carry?
A: Botox B: Vibrio parahaemolyticus C: Staphylococcus D:
D 10。 If you have a disease, you are not allowed to participate in the direct admission work:
A: dysentery or typhoid B: viral hepatitis or active tuberculosis C: suppurative or exogenous dermatosis D: All the above are true.
B 1 1。 The valid time of the health permit is:
A: Half a year B: One year C: Two years D: Three years.
D 12。 In order to prevent cross-contamination, which of the following is incorrect:
A: Separate raw from cooked. B: Separate finished products, semi-finished products and raw materials. C: disinfect your hands after touching raw food. D: Cooked food and raw food can use the same board.
B 13。 The "four customs" of tableware disinfection refers to:
A: Wash, brush, rinse and nourish B: Wash, brush, rinse and disinfect C: Wash, brush, disinfect and nourish D: Wash, brush, disinfect and nourish.
D 14。 Which of the following materials or containers can be used to package food:
A: Fluorescent paper B: Newspaper C: Scrap books D: None of the above.
B 15。 What kind of behavior is wrong to sell ready-to-eat food:
A: Separate food from payment for goods B: Smoke and sell goods C: Take measures to prevent flies and insects D: Have special sales tools.
D 16。 The food mark of the molded package shall have:
Answer: product name, factory name, origin, batch number or code, specification.
B: production date and shelf life.
C: Formula or main ingredients, eating or using method.
D: All the above are true.
B 17。 Food production and marketing enterprises and food vendors shall:
A: Start a business first, and then apply for a health permit.
B: After obtaining the hygiene license, you can register with the industrial and commercial department and start business.
C: You can only open it if you have a business license from the industrial and commercial department.
D: first register with the industrial and commercial department and apply for a health permit before starting business.
D 18。 When food is put into storage, it should be:
A: Acceptance, registration, numbering and listing; B: Classification and framing; C: Partition wall off the ground; D: All above are correct.
Second, questions and answers
1. What are the three hygiene requirements of food?
Answer: The hygiene requirements of food include: (1) Food should be nontoxic and harmless. (2) The food should meet the corresponding nutritional requirements. (3) Food should have corresponding sensory characteristics such as color, fragrance and taste. Book P 170
2. Briefly describe how to treat vegetables before processing to prevent pesticide poisoning.
Answer: The treatment of vegetables must be "a string of two soaks, three scalds and four cooks". Book P 174
3. What are the "four prevention" measures in the production and business premises?
Answer: "Four Prevention" measures: fly prevention, rat prevention, cockroach prevention and dust prevention. Book P 175
4. What should be the "four isolation" of food storage?
A: Food storage is subject to "four isolation": raw and cooked, finished and semi-finished products, food and sundries, medicines, food and natural ice. Book P 177
5. What "four diligence" should personal hygiene achieve?
Answer: Personal hygiene "four diligence", that is, washing hands frequently; Manicure, shampoo and haircut, washing clothes and bedding, changing work clothes and towels. Book P 177
√ 3. Multiple choice questions (answer requirements: black or circle the only correct answer)
④ 1. The implementation date of the Hygienic Standard for Drinking Water in People's Republic of China (PRC) (GB5749-85) is:
① 1979.3. 1② 1996.7.9③ 1985.8. 1④ 1986 10. 1
③2. Places where enough fresh air must be kept are:
① Open-air theater ② Non-air-conditioned place ③ Air-conditioned place ④ Swimming pool.
②3. Health knowledge training for employees in public places * * * every:
① Once a year, once every two years, once every six months and once every three years.
(1) 4. The business unit shall apply to the administrative department for industry and commerce for business license registration only after obtaining _ _.
① Health permit ② Health certificate ③ Health monitoring results ④ Application form for examination and approval
④5. Cosmetic production equipment, tools, containers and places should pay attention to hygiene before and after use:
① Safety inspection ② Metrological verification ③ Configuration inspection ④ Thoroughly disinfect and clean.
③6. The places where employees are required to have a health check once a year are:
① Shopping mall ② Library ③ Tourism ④ Hospital waiting room
②7. Personnel who directly serve customers in public places must have:
① Unemployment Certificate ② Health Certificate ③ Certificate of Completion ④ Letter of introduction
①8. The department that issued the Regulations on Hygiene Management in Public Places is:
① the State Council ② National People's Congress ③ Ministry of Health ④ Environmental Supervision Institute.
①9. The examination of hygiene license of cosmetics production enterprises should be conducted every:
① once every two years, ② half a year, ③ once a year, ④ half a year.
(2) 10. The public * * * field needs to be declared before new construction, mine construction and reconstruction:
① Administration for Industry and Commerce ② Health and epidemic prevention institutions ③ Police station ④ Sub-district offices.
③ 1 1. Each guest can use all kinds of public appliances after check-in:
① Stored with personal belongings ② Stored with other tools ③ Classified and centralized ④ Classified and stored for later use.
④ 12. The department that issued the Detailed Rules for the Implementation of the Regulations on Hygiene Management in Public Places is:
① National People's Congress ② the State Council ③ Environmental Monitoring Institute ④ Ministry of Health.
(4)13. The implementation date of the Regulations on Cosmetic Hygiene Supervision and Management is:
① 199 1.3.27 ② 1987.4. 1 ③ 1989.2. 1 ④ 1990. 1. 1
③ 14. Air-conditioned places must maintain sufficient fresh air volume: _ _ per person per hour and regularly clean air-conditioning filter materials.
① 10 m3 ② 15 m3 ③20 m3 ④25 m3.
(2)15. The Measures for the Supervision and Administration of Drinking Water Hygiene stipulates that the personnel directly engaged in water supply and management must obtain a health check-up certificate before taking up their posts, and they must have a health check-up every _ _ days and obtain a health certificate before taking up their posts.
Six months, one year, three years, four years.
(1)16. Employees in public places who have health check-ups every two years are:
① Library ② Public bathroom ③ Barber shop ④ Swimming pool
① 17. In addition to the product name, factory name, production date and effective use period, the cosmetic label should also indicate:
① Hygiene license number of production enterprise ② Operator number ③ Product number ④ Inspector number.
② 18. Personnel directly engaged in cosmetics production must have a health examination every _ _ _ years, and can engage in cosmetics production activities only after obtaining a health certificate.
① Half a year ② One year ③ Half a year ④ Two years.
Four. True or false (answer requirements: put "√" before the question you think is correct, and "×" before the wrong one.
(√) 1. The air, microclimate, water quality, lighting, lighting, noise and sanitary facilities serving customers in public places must meet the national sanitary standards and requirements.
(× )2. All kinds of hotels and public bathrooms must have disinfection facilities, such as teacups, teapots, towels, tubs, washbasins, slippers, etc., and every guest needs disinfection after use.
(√ )3. The public bathroom of the swimming pool should be clearly marked, and customers suffering from sexually transmitted diseases and various infectious skin diseases are prohibited from entering the venue.
(× )4. Hairdressing tools should be reported after use, while shaving balls can be used several times and then discarded.
(√ )5. Health supervisors have the right to conduct on-site inspections in public places and ask for relevant information, and business units shall not refuse or conceal it.
(√ )6. The Measures for the Supervision and Administration of Drinking Water Hygiene stipulates that persons suffering from dysentery, typhoid fever, cold, viral hepatitis, active tuberculosis, suppurative and miserable skin diseases shall not engage in water supply management.
(√ )7. Chemical disinfection methods include: chlorine-containing preparation, peroxide preparation, 75% medical alcohol, etc.
(× )8. Workers and materials in cosmetics production can directly enter or be sent to the production room without passing through the buffer zone.
(√ )9. Special toilet cleaning tools cannot be mixed with other cleaning tools for storage and use.
(√) 10. Exhibitions, natural history, fine arts, libraries, waiting rooms and traffic waiting rooms should have obvious signs of no smoking.
(√) 1 1. The swimming pool should have purification and disinfection facilities.
(×) 12. The barber shop does not need to equip the head and other patients with skin diseases with special hairdressing tools for customers.
(√) 13. A compulsory foot-soaking disinfection pool should be set in the middle of the walkway crossing the swimming pool.
(√) 14. Cosmetic producers and operators are not allowed to touch cosmetic raw materials when they have trauma.
(√) 15. Personal hygiene should be done with five diligence: frequent bathing, frequent haircut, frequent hand washing, frequent nail cutting and frequent dressing change.
Verb (abbreviation for verb) questions and answers
1. What are the basic hygiene requirements in public places?
Answer: The basic sanitary requirements of public places: reasonable site design, excellent air quality, suitable microclimate, good lighting, clean and quiet environment, sanitary drinking water, clean public goods, complete sanitary facilities, sound sanitary system, healthy employees and exquisite personal hygiene. P 194 (66-word strategy)
2. What should I do if drinking water is polluted and may endanger human health?
A: When drinking water is polluted, which may endanger human health, the relevant unit or responsible person shall immediately take measures to eliminate the pollution and report to the health administrative department and the construction administrative department of the local people's government. P 196 (in accordance with Article 15 of the Measures)