1. Explanation of terms
Scoring criteria: 2.5 , ×6, total 15 points
Answer:
1. Food spoilage - refers to all changes in food that lose or reduce their edible value under the influence of certain environmental factors and various factors, mainly microorganisms, including various changes in food ingredients and sensory properties. .
2. ADI - refers to the daily daily intake of the chemical substance by humans without any known adverse effects on human health, expressed in milligrams per kilogram of body weight.
3. Food safety - refers to food that is non-toxic and harmless, meets the required nutritional requirements, and does not cause any acute, sub-acute or chronic harm to human health.
4. Volatile base total nitrogen - refers to the total nitrogen that can be distilled out with water vapor from the immersion liquid of meat and fish samples under weak alkalinity, mainly ammonia and amines (trimethylamine and dimethylamine) , commonly used distillation method or Conway micro-diffusion method for quantification.
5. Pesticide residue: refers to the general term for the parent pesticide, derivatives, metabolites, degradation products and impurities that remain in the environment, organisms and food after the use of pesticides; the amount of residue is called the residue amount, expressed in units It is mg/Kg of food or food crops.
6. LD50 - refers to the dose that can kill half (50%) of the test animals after one oral administration or multiple exposures within 24 hours. The unit is mg/kg body weight.
2. Fill in the blanks
Scoring criteria: 1 , ×30, total 30 points
Answer:
1. The lactohydrins in fresh milk can inhibit bacterial growth and prevent spoilage.
2. The "Food Safety Law of the People's Republic of China" will come into effect on June 1, 2009 .
3. The state implements a licensing system for food production and operation. To engage in food production, food circulation, and catering services, one must obtain a food production license , food circulation license , and catering service license in accordance with the law .
4. Through veterinary health quarantine, meat can be divided into three categories : safe meat , conditionally edible meat and waste meat .
5. Food inspection implements the responsibility system between the food inspection agency and the inspector . The food inspection report should be stamped with the official seal of the food inspection agency and have the signature or seal of the inspector. Food inspection agencies and inspectors issue
Responsible for the food inspection report .
6. Commonly used hygienic evaluation indicators for edible oils and fats include acid value , peroxide value and carbonyl value .
7. Bacterial food poisoning can be divided into two categories according to the poisoning mechanism, namely infectious type and toxin type.
8. The Codex Alimentarius Commission divides food risk analysis into risk assessment , risk management and
Risk situation communication has three necessary parts, among which risk assessment is the core and foundation of the food risk analysis system.
9. According to the binding nature of the law, standards can be divided into mandatory standards and recommended standards .
10 The main hygienic issues of rubber for food packaging materials are monomers and additives .
11. For units whose food production, circulation or catering service licenses have been revoked, the directly responsible person in charge shall not engage in food production, operation and management within 5 years from the date of the penalty decision. Food inspection agency personnel who violate the provisions of this Law and are subject to criminal penalties or expulsion shall not engage in food inspection work within 10 years from the date of completion of the punishment or the date of the penalty decision .
12. WHO refers to the World Health Organization , FAO refers to the Food and Agriculture Organization of the United Nations , CAC refers to the Codex Alimentarius Commission , and TTX refers to tetrodotoxin .
3. Single choice
Scoring criteria: 1 , ×10, total 10 points
Answer:
1. Typical symptoms of staphylococcal enterotoxin poisoning are (A)
A. Severe vomiting B. Abdominal pain and diarrhea C. Fever D. neurological symptoms
2. Anyone who violates the provisions of the Food Safety Law and constitutes a crime shall be investigated in accordance with the law (C).
A. Moral condemnation b. Civil liabilityC . Criminal liabilityD . administrative responsibilities
3. The main poisoning foods caused by Vibrio parahaemolyticus food poisoning are (C)
A. Milk b. Livestock and poultry meat C. SeafoodD . Grains and beans
4. During storage, the safe moisture index to prevent grain mildew should usually be controlled below (C).
A、 9％ B、11％ C、13% D、15%
5. Organophosphorus pesticide poisoning is mainly caused (D)
A. Liver damage b. Kidney damage c. Bone damage D. nervous system damage
6. The latest "Food Labeling Management Regulations" promulgated by the General Administration of Quality Supervision, Inspection and Quarantine have been officially implemented on September 1, 2008. The regulations state that four types of food can be exempted from labeling the shelf life, except which of the following foods ___ D ____.
A. Vinegar B. Edible salt C. Beverage wine with an ethanol content of more than 10% (including 10%) D. Ice cream
7. (D) National standards and industry standards are divided into two types: "recommended and mandatory" according to -
A. Domain division B. Level division C. Content division D. Division of effectiveness and nature of compliance and execution
8. Among the sources of food contamination, which of the following does not belong to the (D) pollution category.
A. Biological pollution B. Chemical pollution
C. Physical pollution D. Microbial pollution
9. Among the following options, the one that does not belong to the characteristics of bacterial food poisoning is (B).
A. Obvious seasonality B. High incidence and mortality
C. Concentration of pathogenic food D. Obvious contamination links
10 Among the following options, which one does not belong to the characteristics of food poisoning (A)
A. Can be directly transmitted from person to person B. The incubation period is usually short
C. Poisoned patients have similar food histories D. Poisoned patients have similar clinical symptoms
4. Multiple-choice questions (1 point each, 5 points in total)
1. Fusarium toxins include (ABC)
A. Trichothecenes B. Zearalenone C. Butenolide D. Aflatoxins
2. Food irradiation can be used (ABCD)
A. Modification B. Sterilization C. Pesticide D. bud inhibition
3. (ACD) Which of the following are biological hazards?
A. Parasite B. Histamine C. Pathogenic bacteria D. Virus
4. (CD) Which of the following issues are food safety hazard cases ACP cases?
A. Overbaked cake that is dry and hard B. Apple juice drink with insufficient filling
C. Pork contains "clenbuterol" D. Cooked meat patties contaminated with pathogenic bacteria
5. Which of the following administrative penalties can be imposed for violating the Food Safety Law (ABCD)
A. Warning b. fine c. Ban it D. Revoke health license E. Detain the parties
5. True or False Questions (1 point each, 10 points in total)
1. The foods that cause Salmonella food poisoning are mainly seafood. ( × )
2. Tetrodotoxin is unstable to heat. ( × )
3. Aflatoxins are the most polluted in grains, oils and products. ( √ )
4. Rancidity of flat lids is a common quality problem in canned vegetables. It is caused by heat-resistant Bacillus. The main characteristic of cans is acid production and deterioration without causing can expansion. (√)
5. Staphylococcal enterotoxin is unstable to heat. ( × )
6. China’s food safety management system implements the “multi-department joint supervision model” from “farm to table”. ( √ )
7. In China, some food safety standards carry the "GB/T" mark. Enterprises can, according to their own circumstances,
Selective adoption and use. ( √ )
8. Food must pass the inspection before leaving the factory. Food that fails the inspection will never be allowed to leave the factory for sale. This is compulsory inspection. ( √ )
9. If social groups or other organizations or individuals recommend food to consumers in false advertisements, causing damage to the legitimate rights and interests of consumers, they shall bear joint and several liability with the food producers and operators. (√)
10. According to the source and nature of hazards to food safety, they are often classified into three hazards: bacterial hazards, chemical hazards and physical hazards. ( × )
6. Short answer (4 points for each question, 20 points in total)
Scoring criteria: 20,
Answer:
1. Briefly describe what are the causes of food poisoning?
Answer: (1) Human genetic factors (2) Allergic reactions (3) Excessive dosage (4) Improper food processing (5) Accidental consumption of toxin-containing organisms
2. Control measures for pesticide residues in food
(1) Develop green food (2) Strengthen pesticide management
(3) Reasonable and safe use of pesticides: (4) Elimination of pesticide residues in food
(5) Formulate, improve and strictly implement standards for pesticide residue limits in food
3. What are the common hygiene problems with meat and meat products? And give examples.
Answer: (1) Spoilage (2) Zoonoses and parasitic diseases (3) Residual pollution from toxic and harmful substances (4) Adulteration
4. Briefly describe the common health problems of grains and legumes?
Answer: 1) Biological pollution (1) Mold pollution (2) Storage pests (3) Genetically modified
2) Chemical pollution (1) Pesticide pollution (2) Harmful poison pollution
3) Physical pollution (1) Inorganic impurity pollution (2) Adulteration to make it false
4) Natural toxic and harmful substances in grains and beans (1) Toxic plant seeds (2) Hygiene issues of raw soybeans
5. Briefly describe the purpose of food safety evaluation?
Answer: Clarify whether a certain food is safe to eat
Evaluate the toxicity and risk of hazardous ingredients or substances in food
Use adequate toxicological data to confirm safe doses of substances
Risk control through risk assessment
7. Essay questions (10 points)
Explain the factors that affect the hygienic quality of fruit and vegetable products, and combine what you have learned to discuss how to carry out effective hygienic management of fruits, vegetables and their products?
Answer: (1) Factors affecting the hygienic quality of fruit and vegetable products
1. Decay and deterioration 2. Contamination by intestinal pathogenic bacteria and parasites 3. Pesticide pollution 4. Excessive nitrates and nitrites
5. Harmful heavy metals and non-metallic residues
(2) Sanitary management measures for fruits, vegetables and their products
1. Fruits and vegetables should be thoroughly rinsed, blanched and disinfected before eating or processing them.
Blanch in boiling water for 30 seconds to kill most microorganisms
Soak in disinfectant solution, such as potassium permanganate solution, 5% lactic acid solution, bleaching powder solution
Fumigation with a disinfectant, such as sulfur
2. Harmless treatment of human and animal feces
Human and animal manure often contains various pathogenic bacteria, viruses, parasite eggs and foul odors, etc. Therefore, when used in pollution-free fruit thinning production, it generally needs to be treated to make it harmless.
There are three commonly used harmless treatments: physical methods, chemical methods and biological methods.
Physical methods such as exposure, high temperature treatment, etc. cause large nutrient losses and high costs; chemical methods often bring new toxic substances and cannot be used in pollution-free production; currently, the harmless production of organic fertilizers generally uses biological methods, such as EM Heap rot method, fermentation and ripening heap rot method, factory-based harmless treatment, etc.
3. Industrial sewage and domestic sewage must be treated before irrigation
Domestic sewage undergoes sedimentation treatment to reduce parasites, bacteria and suspended matter
Industrial wastewater needs to be purified
Furrow irrigation is the preferred irrigation method
4. Rational use of pesticides
Strictly control drug concentration
Take medication strictly according to the safe intervals
It is strictly prohibited to use highly toxic and highly residual pesticides
It is strictly prohibited to spray medicine at noon
5 Choose good food preservation methods
Choose reasonable storage conditions, such as temperature, light, oxygen and humidity, etc.