食品安全知识培训考试题(附答案)

食品安全知识培训考试题(附答案)Food Safety Knowledge Training ExamCandidate: Score:I。

Fill-in-the-blank ns (30 ns in total。

2 points each。

60 points in total)1.The "Food Safety Law of the People's Republic of China" was revised at the 14th meeting of the Standing Committee of the 12th nal People's Congress on April 24.2015.and came into effect on [date].2.To apply for a food business license。

one should first obtain [legal entity n].3.Food business operators should properly keep their food business license and should not [do something that is not allowed].4.If a warehouse (owned or leased) is set up outside the business premises。

the specific address of the warehouse should also be included in the [document].5.If a food business operator needs to renew the validity d of the food business license obtained in accordance with the law。

he/she should submit an n to the original food and drug n and management department [number of working days] before the n date of the food business license.6.If the applicant or the applicant for a food business license is given a warning by the local food and drug n and management department at or above the county level。

he/she shall not apply for a food business license again within [number of days].7.The principle of "one license for one place" is implemented for food business licenses。

which means that if the same food business operator engages in food business activities at more than two ns。

separate food business licenses should be obtained for each n.8.Food n enterprises should establish a system for recording food n at the factory。

inspect the n certificate and safety status of the food leaving the factory。

and keep relevant certificates。

The record and certificate n d should not be less than the product shelf life。

if there is no clear shelf life。

the n d should not be less than [certain d].9.Food n and n enterprises should implement an enterprise food safety management system and take full responsibility for the food safety work of the enterprise.10.Food n and n operators should establish and implement a [personnel training system]。

Persons with diseases that affect food safety as stipulated by the State Council's health administrative department shall not engage in work that involves direct contact with food.11.Food n and n personnel who are engaged in work that involves direct contact with food should undergo a health check before they can start work.12.Food n and n operators should establish a system to regularly check and evaluate the food safety status.13.When purchasing food。

food business operators should check the supplier's [n certificate] or other n certificates.14.Food business operators should store food according to the requirements for ensuring food safety。

regularly check the inventory of food。

and promptly dispose of or eliminate [expired or spoiled food].15.When selling bulk food。

food business operators should indicate the [name of the food]。

[n date]。

[shelf life]。

[storage ns]。

[manufacturer]。

and other n.16.Food business operators should sell food according to the requirements of the food label。

indicating the [name of the food]。

[n date]。

[shelf life]。

and other requirements.17.Food storage should have a dedicated area and should not be stored with [other types of food].18.The content of food advertising should be truthful and legal。

without false n。

and should not involve [prohibited content]。

Food n and n operators are responsible for the truthfulness and legality of food advertising content.19.Food sales operators should have corresponding equipment or facilities that are suitable for the variety and quantity of food sold。

including [n equipment]。

[display equipment]。

and other equipment or facilities.20、在申请销售有温度控制要求的食品时，必须配备与所销售食品品种和数量相适应的设备，并且设备应当能够保证食品销售贮存所需的要求。

21、散装食品应当有明显的区域或隔离措施，散装直接入口食品及其产品，以及其他可能造成食品或物品污染的物品应当与食品保持一定距离的物理隔离。

22、餐饮服务提供者必须按照要求对餐具和饮具进行清洗消毒，不得使用未经清洗消毒的餐具和饮具。

23、经营场所应当选择地势干燥、有给排水条件和电力供应的地点，并且不得设在易受到污染的区域。

此外，经营场所距离粪坑、污水池、暴露垃圾场（站）、旱厕等污染源应当保持一定距离。

24、食品处理区的墙壁应当采用符合要求的材料制成。

25、使用直接接触食品的设备、工具、、包装材料及一次性餐饮具应当具有符合要求的卫生标准。

26、食品、食品添加剂生产经营者在进货时必须查验许可证和相关证明文件，并按规定建立并遵守进货查验记录、出厂检验记录和销售记录制度。

如果未能遵守要求，县级以上人民政府食品药品监督管理部门将责令改正并给予警告；如果拒不改正，将处以一定罚款；如果情节严重，将责令停产停业，直至许可证被吊销。

27、未按要求进行食品贮存、运输和装卸的，县级以上人民政府食品药品监督管理等部门将按照各自职责分工责令改正并给予警告；如果拒不改正，将责令停产停业，并处以一定罚款；如果情节严重，将吊销许可证。

28、食品安全事故调查部门有权向有关单位和个人了解与事故有关的情况，并要求提供相关资料和样品。

有关单位和个人应当按照要求提供相关资料和样品，不得拒绝。

任何单位和个人不得妨碍食品安全事故的调查处理。

29、违反《食品安全法》规定，拒绝、阻挠、干涉有关部门、机构及其工作人员依法开展食品安全监督检查、事故调查处理、风险监测和风险评估的，有关主管部门将按照各自职责分工责令停产停业，并处以一定罚款；如果情节严重，将吊销许可证；如果构成违反治安管理行为，将依法给予治安管理处罚。