Answers to the 2nd National Food Safety Knowledge Contest for Catering Services

The technical regulations that catering service providers must implement in food safety management are the "Food Safety Operation Specifications for Catering Services".

In accordance with the provisions of the "Food Safety Operation Code for Catering Services", this specification is formulated to guide catering service providers to implement the main responsibility of food safety in accordance with the requirements of the Food Safety Law, regulations, rules and normative documents, standardize catering business behaviors, improve food safety management capabilities, and ensure food safety in catering.

These Specifications apply to the catering service business activities of catering service providers, including catering service operators and unit canteens.

Encourage and support catering service providers to adopt advanced food safety management methods, establish a food safety management system for catering services, and improve the level of food safety management.

Legal basis. Food Safety Operation Code for Catering Services》 In order to guide catering service providers to implement the main responsibility of food safety in accordance with the requirements of food safety laws, regulations, rules, and normative documents, standardize catering business behaviors, improve food safety management capabilities, and ensure food safety, Hongyun regulations are formulated to return to the norm.

Summary. Dear, I will find out for you: The passing standard for the 2023 food service food safety knowledge test is: you can get a certificate if you score 60 points or more in the exam.

Pure pro-liquid, for you to find out: The passing standard for the 2023 food service food safety knowledge test is: score 60 points or above in the exam, and you can get a certificate of qualification.

Hello dear, the correct answer is B

Hello, dear, the correct answer is C, ozone does not belong to physical disinfection.

Physical disinfection methods include steam disinfection, boiling disinfection, infrared disinfection, dishwasher disinfection, etc.

Hello dear, choose C for the correct answer, 10 working days.

Twenty questions in total, thank you.

I did it several times and was unqualified, and eighty points passed.

Hello dear, the correct answer is A

The standard that catering service providers must implement in food safety management is the food safety operation code for catering services.

Eight principles of food safety.

1. Choose food that has been safely handled. Food should be fresh, food with fixed packaging should be within the expiration date, and do not buy and eat food from unknown sources.

2. Heat food thoroughly. Many raw foods, especially poultry, meat, and unpasteurized milk, are often contaminated with pathogens, which can be killed by thorough heating. Remember that all parts of the food should be heated thoroughly to prevent it from being cooked on the outside and raw on the inside.

3. Eat cooked food immediately. The longer cooked food is left out, the more dangerous it becomes. Food should be eaten immediately after it comes out of the pot, and it should not be stored at room temperature for more than 4 hours in summer and autumn.

4. Store cooked food properly. Food should be stored at low temperatures, and infant food should be cooked and eaten freshly. Food should be stored in airtight containers, and care should be made to store newly prepared food and leftover food separately.

5. Reheat cooked food thoroughly. Stored cooked food should be thoroughly reheated before eating, which can kill the bacteria that grow and multiply during storage.

6. Avoid contact between raw food and cooked food. Raw and cooked food should be stored separately, and raw food utensils and cooked food utensils should be used separately.

7. Wash your hands repeatedly. Hands must be washed before cooking processed foods, especially after using the toilet and after cleaning up raw fish, raw meat and poultry, and before touching other foods.

8. All surfaces of the kitchen must be carefully kept clean. Kitchens should be kept clean, as any food scraps, debris or residue can turn into a "reservoir of bacteria".

Legal basis.

Regulations on the Implementation of the Food Safety Law of the People's Republic of China

Article 2 Food producers and traders shall engage in production and operation in accordance with laws, regulations and food safety standards, establish and improve food safety management systems, take effective measures to prevent and control food safety risks, and ensure food safety.

Article 14 Food production enterprises shall not formulate enterprise standards that are lower than the requirements of national or local food safety standards. If a food production enterprise formulates food safety indicators that are stricter than the national or local food safety standards, it shall report to the people's health administrative department of the province, autonomous region or municipality directly under the Central Government for the record.

Where food production enterprises formulate enterprise standards, they shall be made public for the public to consult free of charge.

Article 18 Food producers and traders shall establish a food safety traceability system, and truthfully record and save information such as purchase inspection, factory inspection, and food sales in accordance with the provisions of the Food Safety Law to ensure food traceability.