FSQM食品安全培训测试

基本信息：
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测试日期
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?（）
2.When you are not feeling well and suffering symptoms like diarrhea and vomiting what should you do? 当你感觉不适或有腹泻和呕吐症状时，应该怎样做 ?（）
3.Why hand washing is important? 为什么洗手非常重要?（）
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。（）
5.You directly receive the information 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。（）
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。（）
7.All the goods should 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。（）
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。（）
9.For a Central dry store, stock rotation must 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?（）
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。（）
11.According 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?（）
12.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。（）
13.Food Safety means that the 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。（）
14.Which of the following is NOT a common allergen? 以下哪一项不是常见过敏原?（）
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?（）
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 （）
17.Which of the following is NOT allowed in the main garbage room? 以下哪一项不允许出现在垃圾房里（）
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 members) 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 （）
19.Which of the following about septic cuts, boils or skin 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?（）
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手段之一。（）
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:（）
22.A rubbish bin must NOT be? 关于垃圾箱，以下哪一项情况不可以出现?（）
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。（）
24.The hotel shall not provide wildlife food directly or indirectly and shall 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。（）
25.Leftovers which will be taken away by guest didn't need take -away label. 客人打包剩余的菜肴，不需要打包标签。（）
26.What is FSQM? 什么是FSQM?（）
27.The yellow cutting board is used for cutting cheese. 黄色砧板是用于切配芝士的。（）
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！（）
29.Benefits of food safety: 做好食品安全可以:（）
30.Report to your leader if any pest evidence！如果发现虫害迹象，请报告你的领导！（）
31.The 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。（）
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。（）
33.As food business operator, I will ensue that all stages of food processing satisfy legal requirements 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。（）
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 （）
35.Where FSQM manual requirements 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。（）
36.Generally, High-risk perishable food means protein or carbohydrate content 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 products. 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。（）
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 by 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。（）
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。（）
39.How Food Becomes Unsafe? 食物如何变得不安全?（）
40.The score of FSQM Audit (green) rating should be? 要达到FSQM审核（绿色），其分数需要?（）
41.What are the hazards of food?食品的危害有哪些?（）
42.If the FSQM audit score was 75，如果FSQM审核分数是75分。（）
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的正确标签。（）
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?（）
45.Ice buckets and serving 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。（）
46.The ice scoop should be stored in a solution of food grade sanitizer (e.g., chlorine-based disinfectant), at the correct dilution, when not in use and must never be stored in the 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》）。（）
47.The ice machine could be used for the storage of bottles of drinks, cans or soft drinks, 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 （）
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。（）
49.What color cutting board should be used when cutting sushi in the kitchen? 厨房切寿司的时应使用什么颜色的砧板?（）
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。（）
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