餐饮服务食品安全管理员考试试题及答案解析

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试题<1>

分数：100.0

考试时间：50分钟您的得分为：0

<红框中为做错的题,请注意复习>一、单项选择<每题2.0分>：1.以下_____措施不能最大限度杀灭食品中或容器表面的致病菌?<答案:C>HTMLCONTROLForms.HTML:Option.1A.彻底加热HTMLCONTROLForms.HTML:Option.1B.严格消毒HTMLCONTROLForms.HTML:Option.1C.充分清洗HTMLCONTROLForms.HTML:Option.1D.消毒液浸泡2.氯化钙作为食品添加剂可以用于_____中。<答案:C>HTMLCONTROLForms.HTML:Option.1A.面食制作HTMLCONTROLForms.HTML:Option.1B.肉类食品加工HTMLCONTROLForms.HTML:Option.1C.豆制品制作HTMLCONTROLForms.HTML:Option.1D.乳制品制作3.凉菜的污染主要来自于_____。<答案:A>HTMLCONTROLForms.HTML:Option.1A.熟制后的加工环节HTMLCONTROLForms.HTML:Option.1B.选择材料环节HTMLCONTROLForms.HTML:Option.1C.清洗环节HTMLCONTROLForms.HTML:Option.1D.食用环节4.建议保洁柜内的餐用具存放架定期进行消毒的时间是_____。<答案:B>HTMLCONTROLForms.HTML:Option.1A.1次/1～2天HTMLCONTROLForms.HTML:Option.1B.1次/2～3天HTMLCONTROLForms.HTML:Option.1C.1次/3～4天HTMLCONTROLForms.HTML:Option.1D.1次/4～5天5.岗边培训的特点不包括_____。<答案:C>HTMLCONTROLForms.HTML:Option.1A.岗边培训能够立即让被培训者进行操作,以便了解培训是否达到效果HTMLCONTROLForms.HTML:Option.1B.通常是一对一进行HTMLCONTROLForms.HTML:Option.1C.一般是在进行内部检查的同时,针对个别需立即整改的问题开展HTMLCONTROLForms.HTML:Option.1D.适合大规模进行6.在水气较多场所设置的吊顶,应注意的方法中错误的是_____。<答案:C>HTMLCONTROLForms.HTML:Option.1A.须封闭吊顶材料之间的缝隙,避免水气通过缝隙进入HTMLCONTROLForms.HTML:Option.1B.将天花板做成有一定的坡度HTMLCONTROLForms.HTML:Option.1C.用石膏吊顶HTMLCONTROLForms.HTML:Option.1D.注意不能让吊顶内部霉变7.原料或半成品在烹调前未彻底解冻会出现_____现象。<答案:A>HTMLCONTROLForms.HTML:Option.1A.外熟内生的现象HTMLCONTROLForms.HTML:Option.1B.生熟内外的现象HTMLCONTROLForms.HTML:Option.1C.食品受热不均匀HTMLCONTROLForms.HTML:Option.1D.烹调中温度不够8.食品加工工具与食品接触的部分最好能够拆卸,原因不包括_____。<答案:D>HTMLCONTROLForms.HTML:Option.1A.便于检查HTMLCONTROLForms.HTML:Option.1B.便于清洗HTMLCONTROLForms.HTML:Option.1C.便于消毒HTMLCONTROLForms.HTML:Option.1D.便于改装9.烹调食品应烧熟煮透的目的是_____。<答案:A>HTMLCONTROLForms.HTML:Option.1A.杀灭病原菌HTMLCONTROLForms.HTML:Option.1B.控制加工量HTMLCONTROLForms.HTML:Option.1C.控制细菌生长繁殖HTMLCONTROLForms.HTML:Option.1D.防止食物受到细菌污染10.从冷库〔冰箱中取出食品进行原料加工,应_____。<答案:A>HTMLCONTROLForms.HTML:Option.1A.少量多次HTMLCONTROLForms.HTML:Option.1B.多量多次HTMLCONTROLForms.HTML:Option.1C.少量少次HTMLCONTROLForms.HTML:Option.1D.多量多次11.扑灭虫害的原则不包括_____。<答案:D>HTMLCONTROLForms.HTML:Option.1A.不污染食品HTMLCONTROLForms.HTML:Option.1B.不污染食品接触面HTMLCONTROLForms.HTML:Option.1C.不污染包装材料HTMLCONTROLForms.HTML:Option.1D.要考虑经济支出12.以下不得重复使用的食品是_____<答案:D>HTMLCONTROLForms.HTML:Option.1A.回收的沸腾鱼片汤料HTMLCONTROLForms.HTML:Option.1B.辣子鸡块中拣出的辣椒HTMLCONTROLForms.HTML:Option.1C.回收的火锅汤料HTMLCONTROLForms.HTML:Option.1D.以上都是13.冷藏方式备餐要求食品应至少在_____以下保存,从烧熟至食用的时间不得超过_____小时。<答案:B>HTMLCONTROLForms.HTML:Option.1A.0℃,24HTMLCONTROLForms.HTML:Option.1B.10℃,24HTMLCONTROLForms.HTML:Option.1C.15℃,48HTMLCONTROLForms.HTML:Option.1D.15℃,2414.索证时,检验〔检疫合格证明、发票〔收据、供货单上的_____等信息应与所采购的食品一致。<答案:D>HTMLCONTROLForms.HTML:Option.1A.产品名称、数量HTMLCONTROLForms.HTML:Option.1B.厂家HTMLCONTROLForms.HTML:Option.1C.日期HTMLCONTROLForms.HTML:Option.1D.以上都是15._____可以抑制大部分微生物的繁殖和产毒。<答案:A>HTMLCONTROLForms.HTML:Option.1A.低温冷藏HTMLCONTROLForms.HTML:Option.1B.高温热藏HTMLCONTROLForms.HTML:Option.1C.常温贮藏HTMLCONTROLForms.HTML:Option.1D.置于阴凉处16.在同一操作台,将熟食品放置在操作台上方搁架、生食品放置在操作台下方的的目的是_____。<答案:D>HTMLCONTROLForms.HTML:Option.1A.避免盛装工具引起的交叉污染HTMLCONTROLForms.HTML:Option.1B.避免加工人员引起的交叉污染HTMLCONTROLForms.HTML:Option.1C.避免盛装容器引起的交叉污染HTMLCONTROLForms.HTML:Option.1D.避免存放不当引起的交叉污染17.以下措施中,对于选择符合要求的食品供应商最关键的是_____<答案:C>HTMLCONTROLForms.HTML:Option.1A.查验供应商是否具有食品合法经营资质。HTMLCONTROLForms.HTML:Option.1B.查验供应商提供的食品检验合格证明。HTMLCONTROLForms.HTML:Option.1C.到实地检查供应商,并抽取准备采购的原料进行检验。HTMLCONTROLForms.HTML:Option.1D.对供应商索取发票18.以下_____方法不能进行有效的消毒？<答案:A>HTMLCONTROLForms.HTML:Option.1A.热水冲洗HTMLCONTROLForms.HTML:Option.1B.蒸汽HTMLCONTROLForms.HTML:Option.1C.消毒液浸泡HTMLCONTROLForms.HTML:Option.1D.煮沸19.热贮存的温度是_____。<答案:C>HTMLCONTROLForms.HTML:Option.1A.100℃以上HTMLCONTROLForms.HTML:Option.1B.80℃以上HTMLCONTROLForms.HTML:Option.1C.60℃以上HTMLCONTROLForms.HTML:Option.1D.30℃以上20.不可以带入食品加工区域的物品包括_____。<答案:D>HTMLCONTROLForms.HTML:Option.1A.个人衣物HTMLCONTROLForms.HTML:Option.1B.饮用水杯HTMLCONTROLForms.HTML:Option.1C.私人物品HTMLCONTROLForms.HTML:Option.1D.以上都是21.销售无包装的直接入口食品时,使用的售货工具应当_____。<答案:A>HTMLCONTROLForms.HTML:Option.1A.无毒、清洁HTMLCONTROLForms.HTML:Option.1B.清洁HTMLCONTROLForms.HTML:Option.1C.规格适合HTMLCONTROLForms.HTML:Option.1D.无特殊要求22.常温贮存不适用于下列_____食品。<答案:C>HTMLCONTROLForms.HTML:Option.1A.调味品HTMLCONTROLForms.HTML:Option.1B.蔬菜HTMLCONTROLForms.HTML:Option.1C.切开的水果HTMLCONTROLForms.HTML:Option.1D.盐23.餐饮业食品安全管理的重点是_____。<答案:D>HTMLCONTROLForms.HTML:Option.1A.对加工过程的监控HTMLCONTROLForms.HTML:Option.1B.对已加工食品的检验HTMLCONTROLForms.HTML:Option.1C.经营状况的检查HTMLCONTROLForms.HTML:Option.1D.以上都是24.在常温贮存时一般应在货架上进行存放,距离墙壁、地面均在_____以上。<答案:C>HTMLCONTROLForms.HTML:Option.1A.10微米HTMLCONTROLForms.HTML:Option.1B.10毫米HTMLCONTROLForms.HTML:Option.1C.10厘米HTMLCONTROLForms.HTML:Option.1D.10分米25.嗜热菌在_____范围内生长。<答案:D>HTMLCONTROLForms.HTML:Option.1A.5～60℃HTMLCONTROLForms.HTML:Option.1B.0～25℃HTMLCONTROLForms.HTML:Option.1C.20～45℃HTMLCONTROLForms.HTML:Option.1D.45～70℃二、多项选择<每题4.0分>:26.下列属于高组胺鱼类的是_____。<答案:ABCD>HTMLCONTROLForms.HTML:Checkbox.1A.沙丁鱼HTMLCONTROLForms.HTML:Checkbox.1B.金枪鱼HTMLCONTROLForms.HTML:Checkbox.1C.秋刀鱼HTMLCONTROLForms.HTML:Checkbox.1D.鲐鱼27.区分生、熟食品容器的有效方法包括_____<答案:ACD>HTMLCONTROLForms.HTML:Checkbox.1A.采用不同的材质和形状。HTMLCONTROLForms.HTML:Checkbox.1B.采用不同的存放位置。HTMLCONTROLForms.HTML:Checkbox.1C.在各类盛器标上不同的标记。HTMLCONTROLForms.HTML:Checkbox.1D.直接标识生、熟的字样。28.索证中应注意_____<答案:ABC>HTMLCONTROLForms.HTML:Checkbox.1A.许可证的经营范围应包含所采购的食品原料。HTMLCONTROLForms.HTML:Checkbox.1B.检验合格证明与产品的种类、生产厂家等一致。HTMLCONTROLForms.HTML:Checkbox.1C.送货单上的品种、数量应与供应的食品相符。HTMLCONTROLForms.HTML:Checkbox.1D.产品检验合格证明必须由权威的检测机构出具。29.食品安全管理员的基本职责包括_____。<答案:ABCD>HTMLCONTROLForms.HTML:Checkbox.1A.建立健全食品安全管理制度HTMLCONTROLForms.HTML:Checkbox.1B.制定从业人员食品安全知识培训计划并组织实施HTMLCONTROLForms.HTML:Checkbox.1C.组织从业人员进行健康检查,依法将患有有碍食品安全疾病的人员调整到不影响食品安全的工作岗位。HTMLCONTROLForms.HTML:Checkbox.1D.制定食品安全检查计划30.工作台面的消毒方法可以采用_____。<答案:AB>HTMLCONTROLForms.HTML:Checkbox.1A.紫外线灯消毒HTMLCONTROLForms.HTML:Checkbox.1B.用消毒液擦拭HTMLCON