2009年《食品安全法》有奖知识竞赛试题（The food safety law of 2009 has a prize competition quiz）.docVIP

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2009年《食品安全法》有奖知识竞赛试题（The food safety law of 2009 has a prize competition quiz）.doc

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2009年《食品安全法》有奖知识竞赛试题（The food safety law of 2009 has a prize competition quiz）

2009年《食品安全法》有奖知识竞赛试题（The food safety law of 2009 has a prize competition quiz） In 2009, the food safety law prize knowledge contest 1, health food industry classification management quantitative level representation is what level? () A, food flavor B, meal service C, food hygiene credibility D, the restaurant sanitation 2, the catering industry A, B, quantitative classification management, C D is the meaning of () A. a good health Hygienic standard for B.B delegate The C.C class represents the basic qualification of health All of the above D. 3, consumers can understand the restaurant hygiene level through what way () A. before dinner, ask the waiter. B. is a view in catering service license affixed to the upper right corner of the health level identification; two is to view the health level in the restaurant signs obvious spots; three is the health surveillance network in Beijing (address: ) to find the restaurant sanitation grade; four is placed in the A B view, the restaurant shop quantitative classification of information publicity card. C. View Restaurant advertisement of newspapers and magazines. D. light box view restaurant. What is 4, grading information publicity card content? () A, the restaurant, the restaurant manager name, the quantization level of the segment health supervisor administrator name, name, restaurant health tips and public health dynamic information (including complaints hotline) etc.. B, the restaurant, recipes and dishes display. C, restaurant information. D, Beijing tourism consulting. 5, the following are food additives is () A, potassium sorbate B, tonyred C, melamine D, malachite green 6, the use of food additives shall comply with the following requirements (what) A, the human body does not respond to any health hazards B, quality defects should not obscure the food itself or processing or adulterate, forged for the purpose of the use of food additives C, to achieve the desired effect as far as possible to reduce the amount of food