学校食堂人员考试题及答案

学校食堂人员考试题及答案NewYeCountyMingdeBilingualSchoolCanteenStaffTrainingandAssessmentTest(Duration:100minutes)Name:Score:I.NounDefinitions(20points)1.FoodSafety(5points)2.FoodAdditives(5points)3.ShelfLife(5points)4.FoodPoisoning(5points)II.TrueorFalse(Mark√forcorrectand×forincorrect.Eachquestionisworth2points,foratotalof20points)1.Schoolsshouldestablishacentralizeddininginformationdisclosuresystem,usepublicinformationplatformsandothermeanstopromptlydiscloseinformationonfoodprocurementsources,cateringunits,etc.toteachers,studentsandparents,andorganizerepresentativesofteachers,studentsandparentstoparticipateinfoodsafetyandnutritionmanagementandsupervision.()2.Canteenstaffmustundergoahealthexaminationeveryyear,andfoodproductionandoperationpersonnelwhoarenewlyhiredortemporarilyemployedmustundergoahealthexaminationandobtainahealthcertificatebeforetheycanstartwork.()3.Canteenstaffreferstocanteenpurchasers,canteencooks,canteenservers,warehousekeepers,etc.()4.Theprincipaloftheschoolisthefirstpersonresponsiblefortheschool'sfoodsafetymanagement.Whenpurchasingfood,invoicesandothershoppingvouchersshouldbeobtained,andpurchasingrecordsshouldbekept,butothercertificatesorproofsdonotneedtobeobtained.()5.Whenusingultravioletlampsfordisinfection,theyshouldbeturnedonforatleast30minuteswhilepeopleareworking.()6.Sincethesampledfoodneedstobestoredformorethan48hours,topreventthesampledfoodfromspoiling,itshouldbestoredunderfreezingconditions.()7.Foodthatneedstobestoredforalongtimefromcookingtoconsumptionshouldbestoredunderconditionsabove60degreesorbelow10degrees.()8.Foodsthatneedtobecookedandprocessedshouldbecookedthoroughly,andthecentraltemperatureduringprocessingshouldnotbelowerthan50degrees.()9.Toolsandcontainersusedforprocessingandcuttinganimalandplantfoodmaterialsinthecanteenoperationcanbeusedwithoutdistinctionandmixedwitheachother.()10.Inordertosavecosts,thecanteencanreprocessandselltheunsoldrice,meatandvegetables,andsteamednoodlesfromthepreviousmealinthenextmeal.()III.MultipleChoice(Fillintheparentheseswiththecorrectanswer.Eachquestionisworth2points,foratotalof20points.)1.Processedfoodsmustbecookedthoroughly,andthecentraltemperatureoflargepiecesoffoodthatneedtobecookedshouldnotbelowerthan(C)60°C.A.70°CB.50°CC.60°CD.100°C2.Sampledfoodshouldbestoredseparatelybyvarietyinasealedspecialcontainerthathasbeencleanedanddisinfected,andshouldbestoredunderrefrigerationconditionsfor(C)atleast48hours,withnolessthan100gramsofeachvarietysampled.A.12B.24C.48D.683.Foodthatisstoredformorethan2hoursaftercookingandbeforesaleshouldbestoredunderconditionsof(B)above60°Corbelow10°C.A.hightemperatureB.above60°Corbelow10°Clowtemperature4.Incaseoffoodpoisoningorsuspectedfoodpoisoning,itshouldbereportedtothelocal(A)educationadministrativedepartmentandhealthadministrativedepartment.A.educationadministrativedepartmentandhealthadministrativedepartmentB.publicsecuritydepartmentandhealthadministrativedepartmentC.educationadministrativedepartmentandhospital5.Thecorrectstatementaboutfoodprocessingis(B).A.Itisnotnecessarytowashhandsbeforeprocessingfood.B.Foodprocessingt