FSQM食品安全入职培训测试题.docx

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1、FSQM食品安全入职培训测试题1 Which is the CORRECT requirement regarding to when to Wash Hands?下列关于什么时候洗手的描述，正确的是？A. When entering kitchen 进入厨房B. After using toilets / restrooms 使用完厕所C. After eating 吃完东西D. All者E对（正确答案）2 When you are not feeling well and suffering symptoms like diarrhea and vomiting what should y

2、ou do?当你感觉不适或有腹泻和呕吐症状时，应该怎样做A. Just keep quiet about it and continue working 保持安静并继续工作B. Immediately stop task, inform your manager and to consult the doctor立即停止操作，上报经理并找医生诊治（正确答案）3 Why hand washing is important?为什么洗手非常重要？A. It is a critical protective measure against contamination and food borne il

3、lness是避免污染和食源性疾病的有效措施（正确答案）B. To make sure that the hand soap consumption achieved the target确保洗手液的消耗量达到目标C. To make sure the hand wash stations are always occupied 确保洗手站时刻有人使用4 Drugs should not be added to food unless they are allowed by government.不可在食品中添加药品，除非国家许可的药食同源的物质。A. True正确（正确答案）B. False

4、错C. 75-80%41 What are the hazards of food?食品的危害有哪些？A. Physical物理性B. Chemical化学性C. Biological生物性D. All都对（正确答案）42 If the FSQM audit score was 75,如果FSQM审核分数是75分，A. Passed通过（正确答案）B. Failed未通过43 All foods in the store after received should have the proper label from vendor or hotel. 所有收货后的存储食物，都应该有供应商或酒店

5、的正确标签。A. Correct正确（正确答案）B. False 错误44 What is the main purpose of using color rules for cutting boards and knives?砧板和刀具使用颜色规则最主要的目的是？A. Prevent food with strong smell防止气味强烈的食物窜味B. Prevention of cross contamination预防交叉污染 确答案）C. Better identification of different uses 更好的识别不同用途45 Ice buckets and servi

6、ng utensils must be regularly cleaned and sanitized at least daily. 冰桶和服务用具必须定期清洗和消毒，至少每天一次。A. Correct正确（正确答案）B. False 错误46 The ice scoop should be stored in a solution of food grade sanitizer （e.g., chlorinebased disinfectant）, at the correct dilution, when not in use and must never be stored in th

7、e machine. The sanitizer solution should be regularly changed, at least once per 4 hours （Sanitizer Changing Log）.冰铲应存储在食品级消毒液中（比如，如含氯消毒液），不用时请勿存储在制冰机 内。消毒溶液必须定期更换，至少每4小时一次（消毒液更换记录）。A. Correct正确（正确答案）B. False 错47 The ice machine could be used for the storage of bottles of drinks, cans or soft drinks

8、, cartons of milk or any other items.制冰机能用于存储瓶装啤酒、罐头或软饮，盒装牛奶或其他食物A. Correct 正确B. False错误（正确答案）48 The door / hatch of the ice machine should be kept closed unless ice is being dispensed from the machine.制冰机的门/盖必须保持关闭，去除制冰机中的冰时除外。A. Correct正确（正确答案）B. False 错误49 What color cutting board should be used

9、when cutting sushi in the kitchen? 厨房切寿司的时应使用什么颜色的砧板？A. White白色（正确答案）B. Green绿色C. Brown棕色50 The inside condenser system and ice making part of ice machine must be cleaned and sanitized monthly. In charge by STW.每月清洁消毒制冰机内的制冷系统和制冰部分，由管事部负责。A. Correct 正确B. False错误（正确答案）5 You directly receive the infor

10、mation e.g. complain call of guest foodborne illness, please report to your leader immediately.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。A. True正确（正确答案）B. False 错6 Storage Basic Rule includes FIFO （First In and First Out） and Store by Category. 储藏物品基本原则包括先进先出和分类存放。A. True正确（正确答案）B. False 错7 All the goods sho

11、uld be covered properly and stored off floor and not against wall. 所有的物品应该良好的防护，并且离地隔墙。A. True正确（正确答案）B. False 错8 Chemicals should be stored separately from food, food packaging or other operating equipment.化学品应该与食物、食物包装或其他加工设备分开贮藏。A. True正确（正确答案）B. False 错9 For a Central dry store, stock rotation m

12、ust be practiced, with a room temperature not more than?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？A. 30B.28C. 25（正确答案）10 Food poisoning may occur even when the food has been prepared in clean kitchen, but not handled and stored properly.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。A. True正确（正确答案）B. False 错11 Ac

13、cording to FSQM policy, what should be the food temperature in a refrigerator? 根据FSQM政策，冷藏冰箱中食品中心温度的要求为？A. 0-5（正确答案）B.0-8C. 0-1012 Gold foil can be used to decorate dishes and cakes as long as it reminds guests not to eat.金箔可以用在菜肴、蛋糕的装饰，只要提醒客人不吃就好。A. True正确B. False错（正确答案）13 Food Safety means that th

14、e food is non-toxic, harmless, meets the nutritional requirements, and does not cause any acute, sub-acute or chronic harm to human health. 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。A. True正确（正确答案）B. False 错14 Which of the following is NOT a common allergen?以下哪一项不是常见过敏原？A. Eggs鸡蛋B. Apple苹果（正确答

15、案）C. Milk牛奶15 According to FSQM policy, what should be the food temperature in a freezer? 根据FSQM政策，冷冻冰箱中食品中心温度的要求为？A. 0 B.-15C.W-18C（正确答案）16 An Intolerance and an Allergic Reaction could both severe life-threatening symptoms 食品过敏和食品不耐受均可能引起危及生命的症状A. Correct正确（正确答案）B. False 错误17 Which of the followin

16、g is NOT allowed in the main garbage room? 以下哪一项不允许出现在垃圾房里A. Storage of food containers储存食品容器 正确答案）B. T叩at washing point清洗的水龙头18 All team members engaged in direct food work, including cutting and mixing, cooking, dish passing, cleaning and disinfecting tableware （including new and temporary team me

17、mbers） should have the valid Health Certificate before starting for work. Those team members should also take physical examination every year.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A. True正确（正确答案）B. False 错19 Which of the following about septic cuts, boils or s

18、kin abrasions is correct?以下关于化脓的刀伤、疮或者皮肤擦伤等哪一项是正确的？A. Need to be covered伤口需要包扎好B. Blue waterproof plaster 蓝色防水创口贴C. Dont process the RTE foods不能处理直接入口食品D. All are correct都对 正确答案）20 Personal hygiene is one of the most important practices in preventing spread of microbiological hazards.个人卫生是防止微生物污染的重要

19、手段之一。A. True正确（正确答案）B. False 错21 Hands must be washed following the proper technique when entering the kitchen and regularly throughout the day, especially after: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:A. Sneezing or coughing 打喷嚏或咳嗽B. After toilet 上厕所后C. Handling waste处理废弃物D. Smoking, eating 吸烟、进食E.

20、 All are correct都对（正确答案）22 A rubbish bin must NOT be?关于垃圾箱，以下哪一项情况不可以出现？A. Lined with polythene bag 装有塑料垃圾袋B. Overfilled装得过满/过多（正确答案）23 Food Handlers can be a source and cause of hazards.食品从业者也可能是危害的来源。A. True正确（正确答案）B. False 错24 The hotel shall not provide wildlife food directly or indirectly and s

21、hall not process wildlife for guests.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。A. True正确（正确答案）B. False 错25 Leftovers which will be taken away by guest didnt need take -away label.客人打包剩余的菜肴，不需要打包标签。A. True正确B. False错（出确答案）26 What is FSQM?什么是FSQM?A. Food Safety Quality Management食品安全与质量管理 广的答案）B. Food Safety

22、Management食品安全管理 27 The yellow cutting board is used for cutting cheese.黄色砧板是用于切配芝士的。A. True正确B. False错（正确答案）28 Everybody needs to know which colour of cutting board and knives relates to which category of food to avoid cross contamination!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！A. True正确（正确答案）B. False 错

23、29 Benefits of food safety:做好食品安全可以：A. Increase guest recognition and satisfaction 增加客户的认可及满意度B. Reduce or control food hazards 减少或控制食品危害C. Reduce the risk of food poisoning将食物中毒的风险降低D. All correct都正确（正确答案）30 Report to your leader if any pest evidence!如果发现虫害迹象，请报告你的领导!A. True正确（正确答案）B. False 错31 The

24、 result of food poisoning is only fever or diarrhea, could not be death.食物中毒只会引起发热腹泻，不会引起死亡。A. True正确B. False错（正确答案）32 Food safety is not the same as food quality.食品安全和食品质量不是一个概念。A. True正确（正确答案）B. False 错33 As food business operator, I will ensue that all stages of food processing satisfy legal requ

25、irements in relation to food safety.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。A. True正确（正确答案）B. False 错34 Animals, insects or birds which live in or on food and are noxious, destructive and troublesome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A. Correct正确（正确答案）B. False 错误35 Where FSQM manual requirements

26、 differ from Marriott International standard, national standard, local standard and local lows, compliance with the more stringent standard required.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。A. True正确（正确答案）B. False 错36 Generally, High-risk perishable food means protein or carbohydrate content

27、is higher （usually acidity （pH） is greater than 4.6 and water activity （Aw） is greater than 0.85）, temperature control is needed to prevent the deterioration of food, such as refrigerating frozen meat and meat products, frozen milk and dairy products, eggs and frozen egg products, frozen aquatic pro

28、ducts.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。A. True正确（正确答案）B. False 错37 Regarding the food ingredients, wording and the recipe which contain food additive used in the menu, the final version should be confirmed and approved b

29、y the hygiene leader.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。A. True正确:确答案）B. False 错38 Executive Housekeeper is not one member of Food Safety Committee 行政管家不是食品安全委员会成员。A. True正确B. False错（正确答案）39 How Food Becomes Unsafe?食物如何变得不安全？A. Poor personal Hygiene不良的个人卫生或健康B. Time & Temperature Abuse 时间温度失控C. Cross-contamination 交叉污染D. Unsafe material不安全的原材料E. All都对（正确答案）40 The score of FSQM Audit （green） rating should be?要达到FSQM审核（绿色），其分数需要？A. 91-100%（正确答案）B. 81-90%