2022 Heilongjiang latest food safety administrator simulation exam questions and answers

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36. Operator acquisition () after , You can engage in food circulation management .

A.《 Food circulation Certificate 》

B.《 Food production certificate 》

C. The business license

answer ：AC

37. Enterprise integrity evaluation should follow （） Principles , And gradually establish corresponding supervision 、 Comments on the complaint and review mechanism

Price system .

A. Enterprises voluntarily

B. Social participation

C. Unified standards

D. Fair and open

E. Not for profit

answer ：ABCDE

38. Food safety risk monitoring objects should include ().

A. food

B. food additives

C. Food related products

D. Livestock feed

answer ：ABC

39. The hands of food operators were injured , It should be done （）.

A. Do not touch food or raw materials

B. Can contact food raw materials , Do not touch the finished product

C. After bandaging, wearing protective gloves, you can participate in work that does not directly contact food

D. Do not process food , But marketable food

answer ： AC

40. According to whether it is pathogenic , Bacteria can be divided into （） And non pathogenic bacteria .

A. pathogenic bacteria

B. Staphylococcus aureus

C. Conditional pathogens

D. E. coli

answer ：AC

41. A plan for monitoring a critical control point is usually made up of （） form .

A. The object of monitoring

B. Monitoring method

C. Frequency of monitoring

D. Monitoring personnel

answer ：ABCD

42. The food wholesale business enterprise is on the sales bill or list issued to the buyer , can （）, To show effectiveness .

A. Seal

B. put one's thumb print

C. Sign

answer ：AC

43. The mark of pollution-free agricultural products can only be used in certified （） Wait for the surrounding use .

A. Varieties

B. Number

C. regional

answer ：AB

44. No business is prohibited （） Imported prepackaged food .

A. Chinese label

B. Chinese trademark

C. Chinese instructions

answer ：AC

45. Food safety （） Standards should be available to the public free of charge .

A. Country

B. place

C. Enterprises

answer ：AB

46. Responsibility of food producers and operators , Include （）.

A. Engage in production and operation according to law

B. Be responsible to society and the public

C. Ensure food safety

D. Accept social supervision

E. Take on social responsibility

answer ：ABCDE

 

47. The knowledge that the food safety administrator should master includes （）.

A. Food hygiene policy 、 statute 、 Standards and regulatory documents ;

B. Food pollution and preventive and control measures ;

C. Prevention of food borne diseases such as food poisoning ;

D. Hygienic requirements for all links of food processing and catering services ;

E. Personal hygiene requirements for employees ;

F. Other relevant health management requirements .

answer ：ABCDEF

48. Elements of food safety include （）.

A. non-toxic

B. harmless

C. Contain corresponding nutrients

answer ：ABC

49. It should be well implemented ISO 22000, The goals to be achieved by the enterprise should include （）.

A. Ensure that the products provided are safe for consumers according to their intended use

B. Verify compliance with applicable food safety laws and regulations

C. Evaluate and evaluate customer requirements , And confirm that it conforms to the agreed 、 Customer requirements related to food safety , To increase

Strong customer satisfaction

D. And supply 、 Customers and other stakeholders in the food chain communicate effectively on food safety

E. Ensure that the food safety needle conforms to its declaration

answer ：ABCDE

50. From the aspect of logistics , Food operators include （） Entity , It also includes the commercial users of food .

A. sales

B. Store

C. safekeeping

D. transport

answer ：ABCD

51. Protective measures should be taken for food during transportation , Its purpose is to （）.

A. Protect food from pollution

B. Protect food from damage that makes food unfit for consumption

C. Control the breeding of pathogenic microorganisms and the production of toxins in food

D. Prevent the food from becoming unfit for consumption after arriving at the destination

answer ：ABCD