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Examination questions and answers of food production safety management personnel

Time: December 30, 2020 09:55:27 test questions I want to contribute

Examination questions and answers of food production safety management personnel

In the study, work and life, we are most familiar with the test questions, which can help the reference to clearly understand their knowledge. What kind of test questions are scientific and standardized? The following is a small compilation of food production safety management personnel assessment questions and answers, welcome to read and collect.

1. Food production enterprises shall be responsible for the safety of the food they produce

2. Any organization or individual has the right to report food safety violations

3. Food safety standards are recommended standards, which can be adopted voluntarily by enterprises according to their needs

4. The State encourages food production enterprises to formulate enterprise standards which are stricter than the national or local standards for food safety, which shall be applicable to the enterprises and reported to the health administrative department of the people's Government of the province, autonomous region or municipality directly under the central government for the record

5. Food production enterprises shall ensure that their production activities conform to the corresponding food safety standards, such as the national food safety standard, general hygienic specification for food production

6. Personal belongings can be stored in the place where food raw materials are stored

7. Food production enterprises shall have production equipment or facilities suitable for the variety and quantity of the food they produce, as well as corresponding equipment or facilities for disinfection, changing clothes, washing, daylighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment, garbage and waste storage

8. The food safety professional technical personnel and food safety management personnel of food production enterprises shall be full-time, not part-time

9. In order to facilitate the transportation of finished products, the product packaging room should be set up in the form of direct communication with the outside world

10. In order to facilitate the transfer of inner packaging materials, food production enterprises can remove the access door on the transfer channel between the inner packaging material warehouse and the inner packaging workshop

11. Food production enterprises shall have reasonable equipment layout and technological process to prevent cross contamination between food to be processed and directly imported food, raw materials and finished products, and avoid food contact with poisons and unclean substances

12. Containers, tools and equipment for storing, transporting, loading and unloading food shall be safe and harmless, keep clean, prevent food contamination, and meet the special requirements of temperature and humidity required for food safety. Food shall not be stored or transported together with toxic and harmful substances

13. Food production personnel shall maintain personal hygiene, wash their hands and wear clean work clothes and hats when producing food

14. Food production personnel should wash their hands before entering the production workshop, and whether they need to wear clean work clothes and caps can be required by the enterprise itself

15. The water used for food production shall meet the sanitary standards for drinking water stipulated by the state

16. Detergents and disinfectants used in food production shall be safe and harmless to human body

17. Food production enterprises can recycle the unsalable products in the market and use them as raw materials to produce new products

18. In order to avoid waste, food production enterprises can use expired frozen meat products to process meat cakes

19. The actual time for a food production enterprise to complete the sales packaging is January 10, 2018. According to the sales needs, the product can be marked as the production date when it is delivered from the warehouse on March 6, 2018

20. A food production enterprise can print the date of delivery as the production date when the batch of products leave the factory

21. The production of unlabeled prepackaged food is prohibited, but there is no mandatory requirement for the labeling of food additives

22. Those engaged in food production shall obtain food production license according to law

23. According to the tradition, the list of substances that are both food and Chinese herbal medicines shall be formulated and published by the health administration department of the State Council in conjunction with the food safety supervision and Administration Department of the State Council. It is not allowed to add substances that are both food and traditional Chinese medicine in food

24. Drugs can be added to the food to increase the therapeutic function of food

25. Food additives can be added by experience and feeling

26. Food production enterprises shall use food additives in accordance with the national food safety standards

27. All food production enterprises must retain production information and establish food safety traceability system to ensure food traceability. The State encourages food production enterprises to adopt information technology to realize food traceability

28. The state does not encourage food production enterprises to participate in food safety liability insurance

29. Food production enterprises shall provide food safety management personnel and strengthen their training and examination. Those who do not have the ability of food safety management after examination shall not take the post

30. Food production personnel who are engaged in the work of contacting directly imported food shall have a health examination once every two years, and can work after obtaining the health certificate

31. Food production personnel who are engaged in the work of contacting directly imported food can continue to engage in food production activities after the health certificate has expired. When they have time for physical examination in the future, they can obtain the health certificate

32. Food production enterprises shall formulate and implement control requirements on raw material procurement, raw material acceptance and feeding, so as to ensure that the food produced meets food safety standards

33. Food production enterprises shall formulate and implement control requirements for the transportation and delivery control of the food produced, so as to ensure that the food produced meets the food safety standards

34. Food production enterprises can take the results of daily supervision and inspection as the results of food safety self inspection

35. The raw materials of a tea company are tea green produced by their own tea mountain, so it is not necessary to carry out incoming inspection or inspection on the tea leaves

36. The production date, shelf life and other information of raw egg are recorded in the incoming inspection record of a certain bakery, and the purchase date may not be recorded

37. A food production enterprise may not keep the corresponding original inspection records after the self inspection report of the ex factory products is issued

38. In order to ensure the freshness of the products, a pastry manufacturer can transport the freshly baked products to the factory for sale

39. If a food production enterprise discovers that the food it produces does not conform to the food safety standards or there is evidence to prove that it may endanger human health, it shall immediately stop production, recall the food that has been put on the market, inform the relevant producers, operators and consumers, and record the recall and notification

40. Food production enterprises need not inform the relevant producers, operators and consumers of recalled foods that have been put on the market

41. Food production enterprises can only take measures to destroy the food recalled because the labels, marks or instructions do not meet the food safety standards

42. The food production enterprise may destroy the recalled food first, and then report the time and place to the relevant food safety supervision and management department

43. Food additives shall have labels, instructions and packages, and the words "food additives" shall be indicated on the labels

44. The label of a jujube juice beverage can indicate that the product can be used to prevent anemia

45. A new batch of prepared liquor produced by a distillery can be marked as "Tongluo Huoxue wine" on the label

46. A food production enterprise has added yam, jujube and other substances into its products, which are both food and traditional Chinese medicine. Therefore, it can be identified on the label that the product has the effect of Tonifying Qi and blood

47. In case of any objection to the inspection conclusion implemented in accordance with the provisions of the food safety law of the people's Republic of China, the food production enterprise may select the re inspection agency to conduct the re inspection

48. Food production enterprises shall entrust food inspection institutions in accordance with the provisions of the food safety law of the people's Republic of China to inspect the food they produce, and may not conduct inspection on their own

49. The imported food, food additives and food related products meet the standards of the country or region of origin

50. Food production enterprises shall formulate food safety accident disposal plans, regularly check the implementation of various food safety prevention measures of the enterprise, and eliminate the potential accidents in time

51. In response to the investigation and treatment of food safety accidents by the food safety supervision and management department, a food production enterprise replaced the original records with well-made records

According to the food safety law of the people's Republic of China, no unit or individual shall obstruct or interfere in the investigation and handling of food safety accidents

53. The food safety supervision and management department can interview the legal representative or the main person in charge of a food production enterprise if there are food safety hidden dangers in the production process of a food production enterprise and no timely measures are taken to eliminate them. Responsibility interview and rectification shall be included in the food safety credit file of the enterprise

54. No unit or individual shall fabricate or disseminate false food safety information

55. The license of a food production enterprise was revoked in 2017, and the enterprise can re apply for food production license in 2020

56. The license of a food production enterprise was revoked in 2017, and the legal representative of the enterprise can be engaged in food production management and serve as the food safety management personnel of the food production enterprise in 2020

57. Wang was sentenced to fixed-term imprisonment for food safety crimes. After five years, he can be engaged in food production and management, and can also serve as a food safety administrator in food production enterprises

58. Consumers who have suffered damages due to the purchase of food that does not conform to the food safety standards can only claim compensation from the operator selling the food, but not directly from the producer

59. A yoghurt production enterprise received a claim for compensation from consumers, which may be due to improper storage in the business process. Instead of paying compensation in advance, the manufacturer requires consumers to claim compensation directly from the supermarket selling the yoghurt

60. According to the national food safety standard general health code for food production (GB 14881-2013), separation refers to the separation by leaving a certain space between the articles, facilities and areas, and does not need to be separated by setting up physical blocking

61. Food production enterprises should not choose the area with significant food pollution. If a certain place has obvious adverse effects on food safety and food suitability, and cannot be improved by taking measures, it should avoid building a factory in this address

62. The internal design and layout of workshops and workshops of food production enterprises should meet the requirements of food hygiene operation and avoid cross contamination in food production

63. General operation area should be separated from cleaning operation area

64. For the convenience of personnel operation, the inspection room can be directly located in the production area without separation

65. Food production enterprises should use non-toxic, odorless, mould proof, not easy to fall off and easy to clean when spraying paint on the roof of the production workshop

66. Steam, water, electricity and other accessories pipelines should be avoided to be set above the exposed food as far as possible. If necessary, there should be devices or measures to prevent dust scattering and water drops falling

67. Walls and partitions shall be made of non-toxic and odorless impermeable materials, and the walls within the operating height range shall be smooth, not easy to accumulate dirt and easy to clean

68. Self closing doors can be installed at the opposite entrance of cleaning operation area

69. When making a nutritional claim or a nutritional component function claim for a nutrient ingredient other than energy and core nutrient, the content of the nutrient and its percentage in the nutrient reference value (NRV) shall be indicated in the nutrient composition table

70. The flow direction of indoor drainage should be from areas with low cleanliness requirements to areas with high cleanliness requirements, and should be designed to prevent countercurrent

71. Different parts of the same equipment with different cleaning requirements should be cleaned separately, and different cleaning tools should be used

72. Changing rooms should be set up at the entrance of food production places or workshops. In order to save space, working clothes can be mixed with personal clothes

73. The toilet can be directly connected with the food production workshop

74. There should be sufficient natural lighting or artificial lighting in the workshop, the luster and brightness should meet the needs of production and operation, and the light source should make the food present the real color

75. Raw materials, semi-finished products, finished products, packaging materials, etc. shall be stored in separate places or stacked in different areas according to their properties, and shall be clearly marked to prevent cross contamination

76. Food raw materials and other stored articles should not be placed directly on the ground, but should be placed on the wall reliably

77. The goods stored in the warehouse should be kept at a proper distance from the wall and floor to facilitate air circulation and goods handling

78. According to the national food safety standard general hygienic code for food production (GB 14881-2013), the cleaning agents, disinfectants, insecticides and other substances should be separated from the raw materials, finished products and packaging materials

79. Food production enterprises should be equipped with production equipment suitable for production capacity and arranged in order according to the technological process to avoid cross contamination

80. Thermometers and pressure gauges used for food production monitoring should be calibrated and maintained regularly

81. The use of mercury thermometer should be avoided in the production line monitoring of food production enterprises, so as to avoid the glass foreign body pollution and mercury chemical pollution after damage

82. Food production enterprises should establish equipment maintenance and repair system and strengthen the daily maintenance of equipment

83. Food production equipment and tools before and after cleaning and disinfection should be placed separately and kept properly

84. Food processing personnel shall regularly clean and disinfect the production, packaging, storage and other equipment and tools, production pipelines, and exposed food contact surfaces

85. Food processing personnel can work directly without health training after obtaining health certificate

86. Employees of food production enterprises who suffer from dysentery, viral hepatitis A, viral hepatitis E and other diseases shall be dismissed immediately

87. Food processing personnel may continue to work in the ingredient post after dressing if they cut their fingers carelessly and cause obvious skin damage

88. Food processing personnel should not wear accessories when entering the operation area, but can wear watches

89. For personal use of food processing personnel, the water cup can be directly placed on the operation platform of the production workshop

90. Food processing personnel should wash their hands and do not need to disinfect again if they continue to engage in food production activities after going to the toilet

91. Non food processing personnel are not allowed to enter food production sites, and under special circumstances, they shall comply with the same hygiene requirements as food processing personnel

92. The food production workshop should be equipped with gauze curtain, gauze, rat proof board, fly proof lamp, etc. to prevent the invasion of rats and insects

93. Food production enterprises should establish a waste storage and removal system, regularly remove the waste, and remove the perishable waste as soon as possible

94. Food processing personnel may enter the work area in overalls or personal clothing

95. Food production enterprises shall establish a management system for the purchase, acceptance, transportation and storage of food raw materials, food additives and food related products

96. If food production enterprises find unqualified food raw materials, they should be placed separately from the qualified products in the designated area and marked clearly

97. Food raw materials shall not be shipped together with toxic and harmful substances to avoid contamination of food raw materials

98. The food raw material warehouse shall be managed by a specially assigned person, and the quality and hygiene conditions shall be checked regularly, and the deteriorated or expired food raw materials shall be cleaned up in time

99. When food raw materials, food additives and food packaging materials enter the production area, there should be certain buffer area or outer packaging cleaning measures to reduce the risk of pollution

100. Encourage the use of HACCP for food safety control in the production process

101. Microbiological monitoring of food processing should include pathogenic bacteria monitoring and indicator bacteria monitoring

102. Food production enterprises shall not add non edible chemical substances other than food additives and other substances that may endanger human health in food processing

103. In case of emergency, edible oil or industrial grease can be used temporarily to lubricate the moving parts of production equipment that directly contact food

104. Food production enterprises shall establish a system for the use of chemicals such as detergents and disinfectants, and make use records

105. Food production enterprises should take measures such as equipment maintenance and process supervision to reduce the risk of food contamination by foreign matters

106. Food production enterprises should take effective measures to reduce the risk of food contamination by metals or other foreign matters, such as screen, catcher, magnet and metal detector

107. When using packaging materials, food production enterprises should check the labels to avoid misuse and record the use of packaging materials truthfully

108. Food production enterprises without self inspection capability shall entrust food inspection institutions with corresponding qualifications to inspect the products. Infant formula milk powder shall be inspected by the manufacturer batch by batch and shall not be entrusted for inspection

109. The food production enterprise shall have the laboratory and inspection ability suitable for the items inspected

110. Food production enterprises only need to verify the newly purchased analytical balance once

111. The inspection room of food production enterprises shall keep the inspection reports and original records properly, and there is no need to keep product samples

112. For products of the same food variety and different packages, the inspection items which are not affected by the packaging specifications and packaging forms can be inspected together

113. Containers, tools and equipment for the storage, transportation, loading and unloading of food shall be safe and harmless, and shall be kept clean to reduce the risk of food contamination

114. Food production enterprises shall carry out corresponding food safety knowledge training for food processing personnel and relevant employees

115. Food production enterprises should formulate and implement the annual food safety training plan according to the actual needs of different positions in food production, conduct examinations and make training records

116. When the laws, regulations and standards related to food safety are updated, the staff shall be trained in time

117. The incoming inspection records and ex factory inspection records of food related products such as food raw materials, food additives and food packaging materials only need the signature of the recorder

118. Food production enterprises shall establish a customer complaint handling mechanism, and the relevant management departments of the enterprise shall record and find out the reasons for the written or oral opinions and complaints put forward by customers

119. Food production enterprises shall ensure that the documents used in relevant places are valid versions

120. Paper records can be used for documents, and advanced technical means (such as electronic computer information system) are encouraged for record and document management

121. In order to produce pastry and candy, a food production enterprise needs to apply for two food production licenses according to the administrative measures for food production license

122. The principle of "one enterprise, one license" shall be implemented for food production license, and one food production license shall be obtained for the same food producer engaged in food production activities

123. If the applicant entrusts others to apply for food production license, the agent shall submit the authorization a power of attorney And the identity documents of the agent

124. The date of issue of food production license is the date when the approval decision is made

A new flour production enterprise set up by Li may borrow other people's food production license for production

126. If the production site moves out of the jurisdiction of the food safety supervision and administration department which issued the original license, the production license does not need to be re applied

127. After the food production license of a food production enterprise is changed, the validity period must be recalculated from the date of change

128. Food production license should be kept properly. Once lost or damaged, it cannot be renewed

129. If the licensee obtains the food production license by deception, bribery or other improper means, the food safety supervision and administration department that originally issued the license shall revoke the license and impose a fine of not less than 10000 yuan but not more than 30000 yuan

130. If a food production enterprise fails to hang or place the food production license at a prominent position in the production site as required, the local food safety supervision and administration department at or above the county level shall order it to make corrections; Those who refuse to correct shall be given a warning

131. Samples, sampling documents and relevant documents for sampling inspection of food safety supervision data Samples and documents can be sent by the sampled food production enterprises themselves

132. If the sampling inspection conclusion of food safety supervision and sampling inspection shows that the microbiological index exceeds the standard, the re inspection organization may re inspect

133. If a food production enterprise refuses to sign or seal the sampling documents for food safety supervision and sampling, the food safety supervision and administration department shall, according to the circumstances, impose a single or combined warning and a fine of less than 30000 yuan

134. Encourage food production enterprises to select third-party food safety institutions to evaluate their own food production management system, and the evaluation results are used as reference for daily supervision and inspection

135. Food production enterprises shall, in accordance with the requirements of supervision and inspection personnel, sign or seal on documents such as on-site inspection, inquiry and sampling inspection

136. The food production enterprises whose daily supervision and inspection results are basically in conformity shall carry out rectification on schedule and report the rectification to the food safety supervision and management department

137. If the results of daily supervision and inspection are inconsistent and there is potential risk of food safety accident, the food production enterprise shall stop food production activities within three days

138. Food production enterprises shall cooperate with the risk grading management of food safety supervision and administration departments, and shall not refuse, evade or hinder

139. According to the measures for risk classification management of food production and operation, once the risk level of food production enterprises is assessed, it can not be adjusted

According to the measures for risk classification management of food production and operation, the risk levels of food production enterprises are divided into three levels: good, medium and poor

141. According to the measures for risk classification management of food production and operation, food production enterprises should improve and improve the level of production control and strengthen the implementation of the main responsibility of food safety according to the results of risk classification

142. The label of prepackaged food should not use suggestive language, graphics and symbols to make consumers confuse the purchased food or a certain nature of food with another product

143. A bread product, can be called "yogurt strawberry." ()

144. When there is no national standard, industry standard or local standard, the common name or popular name shall not be misunderstood or confused by consumers

145. Water or other volatile ingredients that have been volatilized during food processing must be indicated in the ingredient list

146. If there are more than one prepackaged food in the same prepackage, the net content and specification of the large package may not be indicated

147. The core nutrients in the nutrition label of prepackaged food include protein, fat and carbohydrate, excluding sodium

148. If the nutrition label of prepackaged food is labeled in foreign language at the same time, the content shall correspond to Chinese, and the foreign font size may be larger than the Chinese font size

149. The nutrition label of prepackaged food should be uniformly marked on the large package, but not on the package of the smallest sales unit provided to consumers

Reference answer:

1, right 2, right 3, wrong 4, right 5, right

6, wrong 7, right 8, wrong 9, wrong 10, wrong

11, right 12, right 13, right 14, wrong 15, right

16, wrong 17, wrong 18, wrong 19, wrong 20, wrong

21, wrong 22, right 23, wrong 24, wrong 25, wrong

26, right 27, right 28, wrong 29, right 30, wrong

31, wrong 32, right 33, right 34, wrong 35, wrong

36, wrong 37, wrong 38, wrong 39, right 40, wrong

41, wrong 42, wrong 43, right 44, wrong 45, wrong

46, wrong 47, wrong 48, wrong 49, wrong 50, right

51, wrong 52, right 53, right 54, right 55, wrong

56, wrong 57, wrong 58, wrong 59, wrong 60, wrong

61, right 62, right 63, wrong 64, wrong 65, right

66, to 67, to 68, to 69, to 70, to right

71, right 72, wrong 73, wrong 74, right 75, right

76, wrong 77, right 78, wrong 79, right 80, right

81, right 82, right 83, right 84, right 85, wrong

86, wrong 87, wrong 88, wrong 89, wrong 90, wrong

91, right 92, right 93, right 94, wrong 95, right

96, to 97, to 98, to 99, to 100, to

101, right 102, right 103, wrong 104, right 105, right

106, right 107, right 108, right 109, right 110, wrong

111, wrong 112, right 113, right 114, right 115, right

116, right 117, wrong 118, right 119, right 120, right

121, wrong 122, right 123, right 124, right 125, wrong

126, wrong 127, wrong 128, wrong 129, right 130, right

131, wrong 132, wrong 133, right 134, right 135, right

136, right 137, wrong 138, right 139, wrong 140, wrong

141, right 142, right 143, wrong 144, right 145, wrong

146, wrong 147, wrong 148, wrong 149, wrong

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