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Examination questions and answers of food safety management personnel in food production enterprises

Time: 2021-01-24 13:26:53 test questions I want to contribute

Examination questions and answers of food safety management personnel in food production enterprises

In the real study and work, we are inevitably exposed to the test questions, through which we can test the knowledge and skills of the participants. So the question is, what is a good test question like? The following is a small compilation of food production enterprises food safety management personnel assessment questions and answers, I hope to help you.

Food production enterprise food safety management personnel examination questions and answers 1

﹛﹛ True or false (149 questions in total)

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 that are stricter than the national or local food safety standards, which are applicable to the enterprises and reported to the health administrative departments of the people's governments of provinces, autonomous regions and municipalities 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 food produced, and have 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 the food production enterprise must 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 internal packaging materials, food production enterprises can remove the access door on the transfer channel between the internal packaging material warehouse and the internal packaging workshop

﹛﹛

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

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

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 and 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 conform to the national sanitary standards for drinking water

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 on 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

﹛﹛

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

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

21. The production of unlabeled prepackaged food is prohibited, but there is no mandatory requirement on whether the food additives are labeled or not

22. Food production license shall be obtained for food production

23. According to the tradition, the list of substances that are both food and Chinese medicinal materials 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 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 be equipped with 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

﹛﹛

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

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

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, feeding and other raw material control matters, so as to ensure that the food produced meets the 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 our own tea mountain, so it is not necessary to check or inspect 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 bread factory, 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 harm 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

﹛﹛

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

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

41. Food production enterprises can only take measures to destroy the food recalled because the label, mark or instruction does not conform to the food safety standards

42. Food production enterprises can 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 that are both food and traditional Chinese medicine in their products. 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 choose 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 shall not conduct inspection on their own

49. The imported food, food additives and food related products can 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

﹛﹛

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

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

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

52. 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. A food production enterprise whose license was revoked in 2017 can apply for food production license again 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 be a food safety manager in food production enterprises

58. Consumers who have suffered damage 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 the consumer's compensation request. After analysis, it may be due to improper storage in the business process that caused the deterioration of yogurt. 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 hygienic code for food production (GB 14881-2013), separation refers to isolation by leaving a certain space between articles, facilities and areas, without physical blocking

﹛﹛

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

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

61. The factory area of a food production enterprise should not choose an 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 shall meet the requirements of food hygiene operation to 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, non-toxic and easy to clean coatings in the roof of 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. Doors that can be automatically closed can be installed at the opposite entrance of cleaning operation area

69. When claiming the nutrition or function of other nutrients except energy and core nutrients, the content of the nutrient and its percentage in the NRV should 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

﹛﹛

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

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

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. Goods stored in the warehouse should be kept at a proper distance from the wall and ground 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 agent, disinfectant, insecticide 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

﹛﹛

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

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

81. The use of mercury thermometers should be avoided in the production line monitoring of food production enterprises, so as to avoid 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. Once the food production enterprises find that they are suffering from dysentery, viral hepatitis A, viral hepatitis E and other diseases, they should 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 during operation

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

89. The water cup for personal use of food processing personnel 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

﹛﹛

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

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

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 set up gauze curtain, gauze, rat proof board, fly proof lamp, etc. to prevent the invasion of rats and insects

93. Food production enterprises shall formulate waste storage and removal system, regularly remove wastes, and remove wastes that are prone to corruption as soon as possible

94. Food processing personnel can enter the operation area in work clothes or personal clothes

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 the food production enterprises find the 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

﹛﹛

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

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

101. Microbiological monitoring in 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 the use system 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 by setting up screens, traps, magnets and metal detectors

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

﹛﹛

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

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

111. The inspection room of the food production enterprise shall keep the inspection report and original record properly, and there is no need to keep product samples

112. For the 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 storing, transporting, loading and unloading food shall be safe and harmless, keep clean and reduce the risk of food contamination

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

115. Food production enterprises shall 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 food safety related laws, regulations and standards are updated, the staff shall be trained in time

117. Incoming inspection records of food related products such as food raw materials, food additives and food packaging materials, and food ex factory inspection records 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 all 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

﹛﹛

111, wrong 112, right 113, right 114, right 115, right 116, right 117, wrong 118, right 119, right 120, right

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 authorization a power of attorney And the identity documents of the agent

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

A new flour production enterprise established by Li may borrow the food production license of others 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 the 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 can not 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 the 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

﹛﹛

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

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

131. Samples, sampling documents and relevant documents for food safety supervision and sampling 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 the 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 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 line 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 accidents, the food production enterprise shall stop food production activities within three days

138. Food production enterprises shall cooperate with the food safety supervision and administration department in risk classification management, 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 grading management of food production and operation, the risk levels of food production enterprises are divided into three levels: good, medium and poor

﹛﹛

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

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

141. According to the measures for risk classification management of food production and operation, food production enterprises should improve and improve the production control level 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 or symbols to make consumers confuse the purchased food or a certain nature of food with another product

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

144. If 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 marked

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

﹛﹛

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

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

Food production enterprises food safety management personnel assessment questions and answers 2

﹛﹛ Single choice questions (80 questions in total, please choose the most suitable item from each option)

1. The food safety standard is.

A. encouraging standard B. guiding standard

C. mandatory standard D. voluntary standard

2. The following statements about food storage and transportation are incorrect.

A. containers, tools and equipment for storing, transporting, loading and unloading food shall be safe, harmless and clean

B. meet the special requirements of temperature and humidity required for food safety

C. effective isolation measures shall be taken when food is transported together with toxic and harmful substances

D. prevent food from contamination during storage and transportation

3. Among the following practices, those in line with the provisions of the food safety law of the people's Republic of China are ().

A. production of liquor with methanol as raw material

B. blending vinegar with industrial acetic acid

C. add Sudan in chili sauce

D. when baking bread, add baking soda according to national food safety standards

4. The following substances that cannot be used as food raw materials are.

A. sodium bicarbonate B. chicken essence C. white granulated sugar D. starch

5. Which of the following foods can be produced according to law.

A. unlabeled prepackaged food

B. food produced from materials that are traditionally both food and Chinese herbal medicine

C. food produced from dead meat

D. food produced from recycled food

﹛﹛

﹛﹛1﹜C 2﹜C 3﹜D 4﹜A 5﹜B

6. When using new food raw materials to produce food, or to produce new varieties of food additives or new varieties of food related products, safety assessment materials of relevant products shall be submitted to (1).

A. food safety supervision and Administration Department of the State Council

Agricultural administrative department of the State Council

C. health administrative department of the State Council

D. national entry exit inspection and quarantine department

7. It is not allowed to add () to the food produced by the food production enterprise.

A. food additives

According to the tradition, the substance is both food and Chinese herbal medicine

C. edible agricultural products

D. drugs

8. The food production enterprise () shall be fully responsible for the food safety work of the enterprise.

A. quality control personnel B. inspection personnel

C. technical personnel D. main responsible person

9. According to the requirements of the food safety law of the people's Republic of China, the main person in charge of the food production enterprise shall implement the food safety management system of the enterprise and be fully responsible for the enterprise's () of the enterprise.

A. customer order tracking

B. fixed assets of enterprises

C. food safety

D. enterprise external publicity

10. The food production personnel who are engaged in the work of contacting directly imported food shall (1) carry out health examination and obtain the health certificate before taking up the post.

A. every year B. every two years C. every three years D. every five years

﹛﹛

﹛﹛6﹜C 7﹜D 8﹜D 9﹜C 10﹜A

11. According to the food safety law of the people's Republic of China, food production enterprises shall establish a food safety () system and regularly inspect and evaluate the food safety status.

A. self inspection B. risk C. inspection D. prevention

12. If the food production enterprise has the potential risk of food safety accident, it shall () and report to the local food safety supervision and management department.

A. production and rectification

B. stop food production within three days

C. stop food production immediately

D. maintain normal production

13. According to the food safety law of the people's Republic of China, the State encourages food production enterprises to meet the requirements of good manufacturing practice and implement (), so as to improve the level of food safety management.

A. food safety self inspection

B. risk classification management

C. hazard analysis and critical control point system

D. food recall

14. When purchasing food raw materials, the food production enterprise shall check the supplier's license and ().

A. product qualification certificate B. legal person identification certificate

C. product production process documents D. power of attorney of legal person

15. When purchasing food raw materials, food additives and food related products by food production enterprises, food raw materials that cannot be provided with qualification certificate shall be (1).

A. first use, and require the supplier to submit the qualification certificate in time

B. inspect according to food safety standards

C. judge whether it can be used according to past experience

D. handle according to expert's opinion

﹛﹛

﹛﹛11﹜A 12﹜C 13﹜C 14﹜A 15﹜B

16. Food production enterprises shall establish a record system for incoming inspection of food raw materials, food additives and food related products, and keep relevant certificates. The storage period of records and certificates shall not be less than after the expiration of the product warranty period (); If there is no definite shelf life, the shelf life shall not be less than ().

A. three months, one year B. three months, two years

C. six months, one year, D, six months, two years

17. A food production enterprise produced a batch of products with a shelf life of 12 months on April 1, 2018, and the factory inspection records of the batch of products should be saved to at least ().

A. October 1, 2018

B. April 1, 2019

C. June 1, 2019

D. October 1, 2019

18. According to the food safety law of the people's Republic of China, the correct description of the shelf life of food is ().

A. duration of food flavor

B. time limit for keeping food from spoilage

C. duration of food nutrition

D. the period for keeping the quality of food under the marked storage conditions

19. If a food production enterprise finds that the food additives used in its products exceed the requirements of the national food safety standard for the use of food additives (GB 2760-2014), the enterprise shall take () measures after recalling these products.

A. repackaging

B. producing other products as raw materials

C. harmless treatment and destruction

D. use of internal canteen

20. About the statement of food recall, the following statement is incorrect.

A. if it is found that the food it produces does not meet the food safety standards or there is evidence to prove that it may endanger human health, the production shall be stopped immediately

B. inform relevant producers, operators and consumers, and record the recall and notification

C. The recalled food shall be harmlessly treated and destroyed, and then reported to the food safety supervision and Management Department of the local people's government at the county level

D. for the food that is recalled because the label, mark or instruction does not conform to the food safety standard, the food production enterprise can continue to sell the food under the condition of taking remedial measures and ensuring the food safety

﹛﹛

﹛﹛16﹜D 17﹜D 18﹜D 19﹜C 20﹜C

21. Be responsible for the contents of food labels and instructions.

A. regulatory authorities B. industry associations

C. producers and operators D. consumers

22. In case of any objection to the inspection conclusion implemented in accordance with the food safety law of the people's Republic of China, the food production enterprise may apply for re inspection within () from the date of receiving the inspection conclusion.

A. seven working days B. ten working days

C. 15 working days D. 30 working days

23. According to the food safety law of the people's Republic of China, after the re inspection agency issues the re inspection conclusion, ().

A. enterprises may apply for re inspection again

B. The re inspection conclusion is the final inspection conclusion

C. The preliminary inspection organization may apply for re inspection

D. the regulatory authorities may propose re inspection requirements

24. The following statement is incorrect about the reexamination.

A. if the sampling inspection conclusion of food safety supervision and sampling inspection shows that the microbiological index exceeds the standard, the re inspection organization can conduct re inspection

B. The re inspection organization and the preliminary inspection organization shall not be the same organization

C. the list of re inspection institutions shall be jointly published by the certification and Accreditation Administration, food safety supervision and administration, health administration, agricultural administration and other departments of the State Council

D. the re inspection conclusion issued by the re inspection organization is the final inspection conclusion

25. According to the food safety law of the people's Republic of China, the food safety supervision and administration departments of the people's governments at or above the county level shall establish food safety credit files for food producers and operators, and increase the frequency of supervision and inspection for () food producers and operators.

A. have bad credit record

B. have a good credit record

C. change packaging

D. trademark replacement

﹛﹛

﹛﹛21﹜C 22﹜A 23﹜B 24﹜A 25﹜A

26. According to the food safety law of the people's Republic of China, if there are potential food safety hazards in the process of food production and no timely measures are taken to eliminate them, the food safety supervision and Administration Department of the people's government at or above the county level may conduct an inspection on the legal representative or principal responsible person of the food production enterprise.

A. notice of criticism

B. detention

C. warning

D. responsibility interview

27. If a food production enterprise is suspected of food safety crime, the food safety supervision and administration department shall ().

A. conduct responsibility interview

B. transfer the case to the public security organ

C. a fine of not less than 5000 yuan but not more than 50000 yuan shall be imposed

D. give serious warning

28. Where food is produced with non food raw materials but does not constitute a crime, the food safety supervision and Administration Department of the people's government at or above the county level may ().

A. confiscation of illegal income

B. confiscation of illegally produced food

C. confiscate the tools, equipment and raw materials used in illegal production

D. all of the above are true

29. With regard to the statement that food production enterprises produce unlabeled prepackaged food and food additives in violation of the food safety law of the people's Republic of China, the following statements are incorrect.

A. confiscate the illegal income and illegally produced food and food additives

B. tools, equipment, raw materials and other articles used in illegal production may be confiscated

C. give verbal warning

D. if the circumstances are serious, it shall be ordered to stop production or business or even its license shall be revoked

30. If a food production enterprise is ordered to stop production or business or its license is revoked for () times in a year due to violation of the provisions of the food safety law of the people's Republic of China, the food safety supervision and administration department shall order the food production and business suspension, until the license is revoked.

A. once B. twice in total

C. accumulated three times D. none of the above is correct

﹛﹛

﹛﹛26﹜D 27﹜B 28﹜D 29﹜C 30﹜C

31. If a food production enterprise employs a person who has been sentenced to fixed-term imprisonment or more for food safety crimes to engage in food production and management, the food safety supervision and administration department at or above the county level shall be appointed by the food safety supervision and administration department at or above the county level.

A. give warning B. order to correct

C. imposing a fine D. revoking the license

32. The food production enterprise whose license has been revoked and its legal representative, the person in charge directly in charge and other persons directly responsible shall not apply for food production license, or engage in food production management or act as food safety management personnel of food production enterprises from the date of making the punishment decision.

A. five years B. eight years C. ten years D. life

33. Those who have been sentenced to fixed-term imprisonment or more for food safety crimes shall not be engaged in food production and management, nor shall they serve as food safety managers of food production enterprises.

A. two years B. three years C. five years D. lifetime

34. In violation of the food safety law of the people's Republic of China, causing personal, property or other damages, and the property of the food production enterprise is not enough to bear the civil liability for compensation and to pay fines and fines at the same time, ().

A. pay the fine first; B. bear the civil compensation liability first

C. pay the fine first D. none of the above is correct

35. According to the food safety law of the people's Republic of China, food production enterprises receiving consumer compensation claims shall implement the () responsibility system, make compensation in advance, and shall not shirk responsibility.

A. direct B. indirect C. subject D. first negative

﹛﹛

﹛﹛31﹜D 32﹜A 33﹜D 34﹜B 35﹜D

36. For the production of food that does not meet the food safety standards, the consumer may not only claim compensation for the loss, but also ask the food production enterprise to pay () compensation; If the increased amount of compensation is less than 1000 yuan, it shall be 1000 yuan. However, the defects in the labels and instructions of food that do not affect food safety and will not mislead consumers are excepted.

A. ten times the price or three times the loss

B. ten times the price or ten times the loss

C. three times the price or ten times the loss

D. three times the price or three times the loss

37. GB 14881-2013 is the () standard.

A. hazard analysis and critical control points

B. good manufacturing practice for dairy products

C. general hygienic standards for food production

D. food production safety standards

38. The general hygienic standard of food production is to prevent () pollution caused by food production process.

A. biology B. chemistry

C. physics D. all of the above are true

39. The following statements are incorrect about the location of food production enterprises and the plant environment.

A. keep proper distance or separation between living area and production area

B. the outer wall of the production workshop is covered with green

C. There should not be a large number of pests around the plant

D. It is not suitable to select the area prone to flood disaster in the plant area

40. Which of the following materials should not be used for the roads in the factory area of food production enterprises.

A. concrete B. asphalt C. floor tile D. sand

﹛﹛

﹛﹛36﹜A 37﹜C 38﹜D 39﹜B 40﹜D

41. The following statements are correct about the factory buildings and workshops of food production enterprises.

A. the cleaning operation area is shared with the quasi cleaning operation area

B. the product filling process and the outer packaging code spraying process should be effectively separated

C. the batching room can be directly connected with the cooking workshop

D. the cleaning facilities for edible agricultural products shall be set in the raw and auxiliary material area according to the principle of proximity

42. The following statements are incorrect about the internal structure and materials of food production enterprises.

A. the connection between workshop partition wall and ground is at right angle

B. the ceiling design should be structurally unfavorable to the vertical dripping of condensate

C. the ground shall be made of non-toxic, odorless, impermeable and corrosion-resistant materials

D. the ground should be flat, non slip, crack free, easy to clean and disinfect

43. The water quality of food processing water should meet the requirements.

A. drinking water requirements

B. boiler water requirements

C. clean water requirements

D. indirect cooling water requirements

44. The following statement is incorrect about the water supply facilities of food production enterprises.

A. the water quality, water pressure, water quantity and other requirements shall meet the production requirements

B. food processing water and other water not in contact with food can be transported in the same pipeline

C. foods with special requirements for the quality of water for processing shall comply with the corresponding regulations

D. the water quality of indirect cooling water, boiler water and other food production water should meet the production needs

45. The drainage outlet of food production workshop shall be set with ().

A. pest control facilities

B. odor proof facilities

C. floor drain with water seal

D. all of the above are true

﹛﹛

﹛﹛41﹜B 42﹜A 43﹜A 44﹜B 45﹜D

46. The following practices are easy to cause cross contamination.

A. special cleaning facilities with sufficient food, tools and equipment

B. the production equipment is arranged in order according to the technological process

C. equipment and tools before and after cleaning and disinfection shall be placed separately and kept properly

D. food raw materials and packaging materials are stacked together

47. With regard to the statement of personal hygiene facilities of food production enterprises, the following statements are incorrect.

A. dressing rooms shall be set up at the entrance of the production place or workshop

B. shoe changing facilities or work shoes disinfection facilities should be set up at the entrance of the production workshop and necessary places in the workshop

C. the toilet shall not be directly connected with food production, packaging, storage and other areas

D. faucet switch matching with disinfection facilities shall be manual type

48. The following statement is incorrect about the ventilation facilities of food production enterprises.

A. the air inlet of ventilation facilities shall be close to the exhaust port

B. keep proper distance and angle between air inlet and outdoor garbage storage device

C. the air inlet and outlet shall be equipped with net cover to prevent insect invasion

D. according to the production needs, dust removal facilities shall be installed if necessary

49. The following statement is correct.

A. equipment and tools before and after cleaning and disinfection shall be placed separately

B. tools and containers for transporting food related products need not be cleaned regularly

C. raw materials and semi-finished products can be stacked together

D. ordinary lighting facilities can be directly installed in the exposed area without protection

50. The following statement is incorrect about the storage facilities of food production enterprises.

A. detergents, disinfectants and insecticides should be separated from raw materials and finished products

B. it shall have storage facilities suitable for the quantity and storage requirements of the products produced

C. raw materials and other storage items should be placed close to the wall

D. raw materials, semi-finished products, finished products, packaging materials, etc. shall be stored in different places or stacked in different areas according to their properties, with clear marks

﹛﹛

﹛﹛46﹜D 47﹜D 48﹜A 49﹜A 50﹜C

51. According to the national food safety standard general hygienic code for food production (GB 14881-2013), the detergents and disinfectants in the warehouse of food production enterprises should be placed with raw materials and finished products.

A. separate B. keep away from

C. separation D. mixing

52. As for the statement of food processing personnel, the following statement is correct.

A. food processing personnel shall have a physical examination every two years

B. food processing personnel shall receive hygiene training before taking up their posts

C. food processing personnel can continue to engage in food processing if their fingers have obvious skin damage and are not healed

D. food processing personnel can bring personal water cups into the production workshop

53. Which of the following diseases can be engaged in food processing

A. active tuberculosis

B. typhoid fever

C. purulent or exudative dermatosis

D. none of the above can be done

54. With regard to the statement of hygienic requirements for food processing personnel, the following statement is incorrect.

A. do not wear accessories and watches when entering the operation area

B. you should not dye your nails or spray perfume when entering the operation area, but you can use light makeup

C. personal articles irrelevant to food production shall not be carried or stored in the operation area

D. clean work clothes shall be worn regularly when entering the operation area

55. The following statement is incorrect about the statement of pest control in food production enterprises.

A. there should be corresponding records for pest control

B. place the sticky mouse board directly on the operation platform of the production workshop

C. The production workshop and warehouse shall be equipped with gauze curtain, gauze, rat proof board, fly proof lamp, wind curtain, etc

D. before using all kinds of insecticides, preventive measures should be taken to avoid pollution to people, food, equipment and tools

﹛﹛

﹛﹛51﹜C 52﹜B 53﹜D 54﹜B 55﹜B

56. The delivery sequence of food raw materials warehouse shall follow the principle of (), and the shipment sequence shall be determined according to the characteristics of different food raw materials when necessary.

A. first in, first out

B. easy to take and place

C. first in, then out

D. last in first out

57. With regard to the use of food additives, the following statements are incorrect.

A. the storage of food additives shall be managed by special personnel

B. It can be added according to experience

C. when purchasing food additives, the supplier's license and product qualification certificate shall be checked

D. timely clean up the food additives that are deteriorated or beyond the shelf life

58. With regard to the statement of food safety control in the production process, the following statement is incorrect.

A. for the use of traditional cleaning and disinfection methods such as ultraviolet, food production enterprises do not need to verify the effect

B. food production enterprises shall keep records of cleaning and disinfection

C. food production enterprises shall provide relevant documents to implement control measures in the areas where key links are located, such as ingredient (feeding) table, post operation procedures, etc

D. food production enterprises can adopt hazard analysis and critical control point system (HACCP) to control food safety in the production process

59. HACCP refers to ().

A. food hygiene control system

B. good food practice

C. food cleaning and disinfection procedures

D. hazard analysis and critical control point system

60. The use of food additives shall meet the requirements of ().

A. national food safety standard for use of food additives (GB 2760)

B. national food safety standard limit of mycotoxins in foods (GB 2761)

C. national food safety standard limits of pollutants in food (GB 2762)

D. national food safety standard maximum residue limits of pesticides in food (GB 2763)

﹛﹛

﹛﹛56﹜A 57﹜B 58﹜A 59﹜D 60﹜A

61. The inspection frequency of net content, sensory requirements and other inspection items easily affected by the production process shall be () other inspection items.

A, greater than B, equal to

C. less than d. There is no relationship between them

() food containers, tools and equipment shall be safe, harmless, and kept clean to reduce the risk of food contamination.

A. storage B. transportation C. loading and unloading D. all of the above are correct

63. The following statement is incorrect about the training of food production enterprises.

A. the annual food safety training plan shall be formulated and implemented according to the actual needs of different positions in food production

B. food production enterprises shall train personnel without examination

C. food production enterprises shall make training records

D. when the laws, regulations and standards related to food safety are updated, training shall be carried out in time

64. The validity period of food production license is () years.

﹛﹛A﹜3 B﹜4 C﹜5 D﹜6

65. Food production license ().

A. the original and the duplicate have the same legal effect

B. the legal effect of the original is greater than that of the duplicate

C. The legal effect of the original is less than that of the duplicate

D. the copy has no legal effect

﹛﹛

﹛﹛61﹜A 62﹜D 63﹜B 64﹜C 65﹜A

66. During the validity period of the food production license, if the existing process equipment layout and process flow, main production equipment and facilities, food category and other matters change, and the license items specified in the food production license need to be changed, the food production enterprise shall submit the change application to the original food safety supervision and management department within () after the change.

A. 30 working days B. 20 working days

C. 10 working days D. 15 working days

67. The food production license of a food production enterprise is valid until January 1, 2019. In order to extend the validity period of the production license, the enterprise can apply to the food safety supervision and management department that originally issued the license before.

A. December 31, 2018

B. December 1, 2018

C. January 1, 2019

D. November 13, 2018

68. If the license applicant conceals the true situation or provides false materials to apply for food production license, the applicant shall not apply for food production license again within () years.

﹛﹛A﹜1 B﹜2 C﹜3 D﹜5

69. In principle, the re inspection applicant shall submit the re inspection report to the food safety supervision and administration department that organizes or entrusts the supervision and sampling inspection within () working days from the date of submitting the re inspection application.

﹛﹛A﹜30 B﹜60 C﹜45 D﹜20

70. If the nominal food production enterprise has any objection to the authenticity of the sampled products, it shall, within () working days from the date of receiving the notice of the unqualified inspection conclusion, submit a written objection review application to the food safety supervision and management department that organizes or implements the food safety supervision and sampling inspection, and submit relevant supporting materials.

﹛﹛A﹜5 B﹜10 C﹜15 D﹜20

﹛﹛

﹛﹛66﹜C 67﹜B 68﹜A 69﹜D 70﹜A

In the administrative measures for food recall, the main body of food recall is.

A. food producers and operators

B. people's governments at or above the county level

C. Food Industry Association

D. food safety supervision and management departments at all levels

72. If the unsafe food that the food production enterprise stops production, recall and disposal has great risk, it shall report the situation in writing to the local food safety supervision and administration department at or above the county level within () working days after the termination of production, recall and disposal of unsafe food.

﹛﹛A﹜15 B﹜10 C﹜5 D﹜7

73. According to the administrative measures for the daily supervision and inspection of food production and operation, the food production enterprise shall keep the daily supervision and inspection result record form posted up to ().

A. rectification completed

B. after the notice of food safety supervision and management department

C. next routine supervision and inspection

D. 5 working days

74. If the results of daily supervision and inspection are inconsistent and there is potential risk of food safety accident, the food production enterprise shall (1).

A. production and rectification

B. stop food production within 3 days

C. stop food production within 1 day

D. stop food production immediately

75. If a food production enterprise tears up or alters the record form of daily supervision and inspection results, or fails to keep the record form until the next routine supervision and inspection, the municipal and county food safety supervision and administration department shall order it to correct, give a warning and impose a fine of ().

A. between 1000 yuan and 30000 yuan

B. between 2000 yuan and 30000 yuan

C. between 2000 yuan and 50000 yuan

D. between 5000 yuan and 50000 yuan

﹛﹛

﹛﹛71﹜A 72﹜C 73﹜C 74﹜D 75﹜B

76. According to the measures for risk classification management of food production and operation, the risk levels of food production enterprises are divided into () levels.

A, one B, two C, three D, four

77. According to the measures for risk classification management of food production and operation, the risk level of food production enterprises is divided into () from low to high.

A, a, B, C, D

B, D, C, B, a

Grade C, grade I, grade II, grade III

D, a, B, C

78. The labels of prepackaged food can use both Pinyin and minority characters, and Pinyin should not () corresponding Chinese characters.

A. greater than

B. less than

C, equal to

D. all of the above are OK

79. In the label ingredient list of prepackaged food, various ingredients shall be arranged one by one according to the order of ingredients when manufacturing or processing food.

A. decrease in the amount of addition

B. increase in addition

C. nutritional value

D. order of addition

80. The prepackaged food that can be exempted from the indication of shelf life does not include.

A. white granulated sugar B. edible salt

C. monosodium glutamate D. beer (4% alcohol)

﹛﹛

﹛﹛76﹜D 77﹜A 78﹜A 79﹜A 80﹜D

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