FSQM食品安全和质量管理考核试题及答案

FSQM食品安全和质量管理考核试题一、选择题1WhichistheCORRECTrequirementregardingtowhentoWashHands?下列关于什么时候洗手的描述，正确的是?（）[单选题]*A.Whenenteringkitchen进入厨房B.Afterusingtoilets/restrooms使用完厕所C.Aftereating吃完东西D.All都对√2Whenyouarenotfeelingwellandsufferingsymptomslikediarrheaandvomitingwhatshouldyoudo?（）当你感觉不适或有腹泻和呕吐症状时，应该怎样做[单选题]*A.Justkeepquietaboutitandcontinueworking保持安静并继续工作B.Immediatelystoptask,informyourmanagerandtoconsultthedoctor立即停止操作，上报经理并找医生诊治√3Whyhandwashingisimportant?为什么洗手非常重要（）[单选题]*A.Itisacriticalprotectivemeasureagainstcontaminationandfoodborneillness是避免污染和食源性疾病的有效措施√B.Tomakesurethatthehandsoapconsumptionachievedthetarget确保洗手液的消耗量达到目标C.Tomakesurethehandwashstationsarealwaysoccupied确保洗手站时刻有人使用4Drugsshouldnotbeaddedtofoodunlesstheyareallowedbygovernment.不可在食品中添加药品，除非国家许可的药食同源的物质。（）[单选题]*A.True正确√B.False错5Yplaincallofguestfoodborneillness,pleasereporttoyourleaderimmediately.如果你直接收到客人食源性疾病投诉信息电话，请立即向自己的上司汇报。（）[单选题]*A.True正确√B.False错6StorageBasicRuleincludesFIFO(FirstInandFirstOut)andStorebyCategory.储藏物品基本原则包括先进先出和分类存放。（）[单选题]*A.True正确√B.False错7Allthegoodsshouldbecoveredproperlyandstoredofffloorandnotagainstwall.所有的物品应该良好的防护，并且离地隔墙。（）[单选题]*A.True正确√B.False错8Chemicalsshouldbestoredseparatelyfromfood,foodpackagingorotheroperatingequipment.化学品应该与食物、食物包装或其他加工设备分开贮藏。（）[单选题]*A.True正确√B.False错9ForaCentraldrystore,stockrotationmustbepracticed,witharoomtemperaturenotmorethan?储存在干货库里用于周转的食物必须妥善储存，干货库的储存温度不得超过（）[单选题]*A.30℃B.28℃C.25℃√10Foodpoisoningmayoccurevenwhenthefoodhasbeenpreparedincleankitchen,butnothandledandstoredproperly.如果食品没有被正确地处理和储藏，即使食物在清洁的厨房中制备，也可能发生食物中毒。（）[单选题]*A.True正确√B.False错11AccordingtoFSQMpolicy,whatshouldbethefoodtemperatureinarefrigerator?根据FSQM政策，冷藏冰箱中食品中心温度的要求为（）[单选题]*A.0-5℃√B.0-8℃C.0-10℃12Goldfoilcanbeusedtodecoratedishesandcakesaslongasitremindsguestsnottoeat.金箔可以用在菜肴、蛋糕的装饰，只要提醒客人不吃就好。（）[单选题]*A.True正确B.False错√13FoodSafetymeansthatthefoodisnon-toxic,harmless,meetsthenutritionalrequirements,anddoesnotcauseanyacute,sub-acuteorchronicharmtohumanhealth.食品安全指食品无毒、无害，符合应当有的营养要求，对人体健康不造成任何急性、亚急性或者慢性危害。（）[单选题]*A.True正确√B.False错14WhichofthefollowingisNOTacommonallergen?以下哪一项不是常见过敏原（）[单选题]*A.Eggs鸡蛋B.Apple苹果√C.Milk牛奶15AccordingtoFSQMpolicy,whatshouldbethefoodtemperatureinafreezer?根据FSQM政策，冷冻冰箱中食品中心温度的要求为（）[单选题]*A.≤0℃B.≤-15℃C.≤-18℃√16AnIntoleranceandanAllergicReactioncouldbothseverelife-threateningsymptoms食品过敏和食品不耐受均可能引起危及生命的症状（）[单选题]*A.Correct正确√B.False错误17WhichofthefollowingisNOTallowedinthemaingarbageroom?以下哪一项不允许出现在垃圾房里（）[单选题]*A.Storageoffoodcontainers储存食品容器√B.Tapatwashingpoint清洗的水龙头18Allteammembersengagedindirectfoodwork,includingcuttingandmixing,cooking,dishpassing,cleaninganddisinfectingtableware(includingnewandtemporaryteammembers)shouldhavethevalidHealthCertificatebeforestartingforwork.Thoseteammembersshouldalsotakephysicalexaminationeveryyear.从事接触直接入口食品工作含切配、烹饪、传菜、餐用具清洗消毒的从业人员（包括新参加和临时参加工作的从业人员应当每年进行健康检查，取得健康证明后方可上岗工作（）[单选题]*A.True正确√B.False错19Whichofthefollowingaboutsepticcuts,boilsorskinabrasionsiscorrect?以下关于化脓的刀伤、疮或者皮肤擦伤等哪一项是正确的（）[单选题]*A.Needtobecovered伤口需要包扎好B.Bluewaterproofplaster蓝色防水创口贴C.Don'tprocesstheRTEfoods不能处理直接入口食品D.Allarecorrect都对√20Personalhygieneisoneofthemostimportantpracticesinpreventingspreadofmicrobiologicalhazards.个人卫生是防止微生物污染的重要手段之一。（）[单选题]*A.True正确√B.False错21Handsmustbewashedfollowingthepropertechniquewhenenteringthekitchenandregularlythroughouttheday,especiallyafter:进入厨房之后要按照适当的方式洗手，全天都要定期洗手，尤其是在发生以下情况之后:（）[单选题]*A.Sneezingorcoughing打喷嚏或咳嗽B.Aftertoilet上厕所后C.Handlingwaste处理废弃物D.Smoking,eating吸烟、进食E.Allarecorrect都对√22ArubbishbinmustNOTbe?关于垃圾箱，以下哪一项情况不可以出现（）[单选题]*A.Linedwithpolythenebag装有塑料垃圾袋B.Overfilled装得过满/过多√23FoodHandlerscanbeasourceandcauseofhazards.食品从业者也可能是危害的来源。（）[单选题]*A.True正确√B.False错24Thehotelshallnotprovidewildlifefooddirectlyorindirectlyandshallnotprocesswildlifeforguests.（）酒店不得直接或间接提供野生动物为食材的食品，也不得代客加工野生动物。[单选题]*A.True正确√B.False错25Leftoverswhichwillbetakenawaybyguestdidn'tneedtake-awaylabel.客人打包剩余的菜肴，不需要打包标签。（）[单选题]*A.True正确B.False错√26WhatisFSQM?什么是FSQM（）[单选题]*A.FoodSafetyQualityManagement食品安全与质量管理√B.FoodSafetyManagement食品安全管理27Theyellowcuttingboardisusedforcuttingcheese.黄色砧板是用于切配芝士的。（）[单选题]*A.True正确B.False错√28Everybodyneedstoknowwhichcolourofcuttingboardandknivesrelatestowhichcategoryoffoodtoavoidcrosscontamination!必须让每一个人都知道什么颜色刀及砧板对应哪一类食物，从而避免交叉污染！（）[单选题]*A.True正确√B.False错29Benefitsoffoodsafety:做好食品安全可以:（）[单选题]*A.Increaseguestrecognitionandsatisfaction增加客户的认可及满意度B.Reduceorcontrolfoodhazards减少或控制食品危害C.Reducetheriskoffoodpoisoning将食物中毒的风险降低D.Allcorrect都正确√30Reporttoyourleaderifanypestevidence！如果发现虫害迹象，请报告你的领导！（）[单选题]*A.True正确√B.False错31Theresultoffoodpoisoningisonlyfeverordiarrhea,couldnotbedeath.食物中毒只会引起发热腹泻，不会引起死亡。（）[单选题]*A.True正确B.False错√32Foodsafetyisnotthesameasfoodquality.食品安全和食品质量不是一个概念。（）[单选题]*A.True正确√B.False错33Asfoodbusinessoperator,Iwillensuethatallstagesoffoodprocessingsatisfylegalrequirementsinrelationtofoodsafety.作为食品经营者，我将确保食品在所有加工过程中均满足食品安全相关的法律法规要求。（）[单选题]*A.True正确√B.False错34Animals,insectsorbirdswhichliveinoronfoodandarenoxious,destructiveandtroublesome任何在人类食物中生长或生存的动物,昆虫或小鸟,都会为我们带来害处,损坏和麻烦（）[单选题]*A.Correct正确√B.False错误35WhereFSQMmanualrequirementsdifferfromMarriottInternationalstandard,nationalstandard,localstandardandlocallows,compliancewiththemorestringentstandardrequired.当FSQM手册与万豪国际集团标准、国家标准、地方标准、地方法规要求不同时，应遵守更严格的要求。（）[单选题]*A.True正确√B.False错36Generally,High-riskperishablefoodmeansproteinorcarbohydratecontentishigher(usuallyacidity(pH)isgreaterthan4.6andwateractivity(Aw)isgreaterthan0.85),temperaturecontrolisneededtopreventthedeteriorationoffood,suchasrefrigeratingfrozenmeatandmeatproducts,frozenmilkanddairyproducts,eggsandfrozeneggproducts,frozenaquaticproducts.通常，高危易腐食品指蛋白质或碳水化合物含量较高（通常酸碱度（pH）大于4.6且水分活度（Aw）大于0.85），需要温度控制以防止腐败变质的食品，如冷藏冷冻肉及肉制品、冷藏奶及奶制品，鸡蛋及冷藏冷冻蛋制品，冷藏冷冻水产品等。（）[单选题]*A.True正确√B.False错37Regardingthefoodingredients,wordingandtherecipewhichcontainfoodadditiveusedinthemenu,thefinalversionshouldbeconfirmedandapprovedbythehygieneleader.关于菜单使用食品原料、菜单用语以及含有食品添加剂的配方，最终版本应有卫生专员确认和批准。（）[单选题]*A.True正确√B.False错38DOSisnotonememberofFoodSafetyCommittee造型总监不是食品安全委员会成员。（）[单选题]*A.True正确B.False错√39HowFoodBecomesUnsafe?食物如何变得不安全（）[单选题]*A.PoorpersonalHygiene不良的个人卫生或健康B.Time&TemperatureAbuse时间温度失控C.Cross-contamination交叉污染D.Unsafematerial不安全的原材料E.All都对√40ThescoreofFSQMAudit(green)ratingshouldbe?要达到FSQM审核（绿色），其分数需要（）[单选题]*A.91-100%√B.81-90%C.75-80%41Whatarethehazardsoffood?食品的危害有哪些（）[单选题]*A.Physical物理性B.Chemical化学性C.Biological生物性D.All都对√42IftheFSQMauditscorewas75，如果FSQM审核分数是75%，（）[单选题]*A.Passed通过√B.Failed未通过43Allfoodsinthestoreafterreceivedshouldhavetheproperlabelfromvendororhotel.所有收货后的存储食物，都应该有供应商或酒店的正确标签。（）[单选题]*A.Correct正确√B.False错误44Whatisthemainpurposeofusingcolorrulesforcuttingboardsandknives?砧板和刀具使用颜色规则最主要的目的是（）[单选题]*A.Preventfoodwithstrongsmell防止气味强烈的食物窜味B.Preventionofcrosscontamination预防交叉污染√C.Betteridentificationofdifferentuses更好的识别不同用途45Icebucketsandservingutensilsmustberegularlycleanedandsanitizedatleastdaily.冰桶和服务用具必须定期清洗和消毒，至少每天一次。（）[单选题]*A.Correct正确√B.False错误46Theicescoopshouldbestoredinasolutionoffoodgradesanitizer(e.g.,chlorine-baseddisinfectant),atthecorrectdilution,whennotinuseandmustneve