初级食品安全专业知识考试(国外英文资料).docVIP

初级食品安全专业知识考试(国外英文资料) Examination paper: primary food safety professional knowledge test scores: 100 test time: 50 minutes a, individual choice (2 points per subject): 1. puffer fish are most virulent in __B___ months each year. A.1 to 4 B.2 to 5 C.3 to 6 D.6 to 9 2. each time the raw material is removed from the freezer, the _A___ shall be controlled to ensure safety A. quantity. B. temperature. C. variety. D. or more The 3. area of more than 3000 square meters of the restaurant, the colddishes area is at least __D___. A. area of food processing area is 3% B., food processing area is 5% C. area of food processing area is 8% D., food processing area is 10% 4. the pollution caused by the mixing of finished products, raw materials, semi-finished products and other containers and containers belongs to __B___. A. cross contamination; B. processing personnel; carrier pollution C. food is not cooked, boiled D., tableware unclean 5. frozen cooked foods thoroughly thawed after __B__ consumption. A. can be B., after sufficient heating can be C., after moderate heating, D. can be placed at room temperature 6. the storage of chemicals is the wrong _B____. A. it is better to keep chemicals in a bottle or box that is originally packed. B. can store chemicals, detergents, or pesticides with food, kitchen appliances, or equipment. C. these items must be placed in a fixed place (or cabinet) and locked, clear custody of personnel. D. has an eye-catching label on each of the chemicals, and there should be an obvious warning mark on the package. 7. disinfection methods for tableware and utensils should be first choice _C___. A. disinfectant B. UV C. thermal disinfection D.95% alcohol disinfection 8. disinfect air or countertop __A___. A. ultraviolet lamp, B. infrared lamp, C. incandescent lamp, D. visible light 9. cooked food should be cooked, cooked thoroughly for the purpose of __A___. A. kills pathogens, B. controls the amount of processing, C. controls bacterial growth and reprodu