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香格里拉食品安全管理系统测试题SHANGRI-LA FOOD SAFETY MANGEMENT SYSTEM QUIZ

SFSMS/HACCP Quiz 100

Q1:部门Department
餐饮部Food Beverage
厨房部Kitchen
客务部Rooms
财务部Finance
工程部Engineering
人力资源部Human Resources
行政办公室Executive office
Q2:分部门Section
    ____________
Q3:姓名Name
    ____________
Q4:员工号ID Number
    ____________
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q5:为了方便追溯,食品的质量要求需不断更新并且让 ____________________________ 获得For effective traceability, all food product specifications must be kept updated and accessible to ____________
卫生经理,行政总厨及工程部总监Hygiene Manager, Executive Chef Director of Engineer
卫生经理,行政总厨及餐饮部总监Hygiene Manager, Executive Chef Director of Food Beverage
卫生经理,行政总厨及管事部经理 Hygiene Manager, Executive Chef Executive Chief Steward
Q6:快速冷却食物对防止细菌生长是非常重要的,以下哪一个是正确的冷却的时间与温度?Cooling food quickly is important to prevent bacteria growth, which is the CORRECT time temperature?
6小时内冷却至5°C Cooled to 5°C in 6 hours
4小时内冷却至10°C Cooled to 10°C in 4 hours
4小时内冷却至5°C,如果事物在90分钟内没达到10°C,采取补救措施 Cooled to 5°C in 4 hours, remedial action taken if the food did not reach 10°C in 90 minutes
Q7:下列哪一个是危险温度区域? The temperature danger zone is from:
5°C – 63°C
5°C– 70°C
5°C– 75°C
Q8:偏离表应每 再次报批。Deviation form must be re-submitted for approval every _________.
5 年5 years
1 年1 years
2 年 2 years
Q9:下列叙述哪一个是错误的?Which of the following statement is WRONG?
所有食品制备者或服务人员应至少每隔1小时洗手All employees that cook or serve food must wash their hands at least every hour
所有食品制备者或服务人员应在接触垃圾后洗手All employees that cook or serve food must wash their hands after handling garbage
所有食品制备者或服务人员应该在存放食物后洗手All employees that cook or serve food must wash their hands after stocking or storing food items
Q10:以下哪些高风险厨房应增设洗手池,以便员工洗手?Which high risk kitchens should install hand wash station nearby in order to facilitate hand washing?
冷菜间、饼房,鱼生 / 寿司间 Cold kitchen, pastry, fish / sushi kitchen
肉类加工间 Butchery
以上皆是 All above
Q11:为什么不同颜色的砧板和刀具用来切割不同的食物?Why different color cutting boards knives use to cut different food?
五彩缤纷的砧板和刀具看起来比较欢乐 Colorful cutting boards knives look joyful
为防止食物交叉污染To prevent cross contamination of food
员工可以选择自己喜欢的颜色使用 Staff may select their own preference color to use
Q12:即弃卫生手套应被更换当___________________________________ Disposable gloves are to be changed ___________________________
完成一项工作后或接触其他非食品表面后After each task or after touching non-food surfaces
在连续使用了30分钟后Every 30 minutes when in continuous use
以上皆是 All above
Q13:为什么砧板需每6个月研磨以保持表面光滑?Why cutting boards need to be grinded every 6 months to keep the surface smooth?
为防止细菌积累和繁殖在深刀痕 To prevent bacteria accumulated and grow in the deep groves
为确保研磨机被充分利用 To make sure the grinding machine is fully utilize
为让员工施展其研磨技能 For staff to practice their grinding skill
Q14:以下哪一个洗手池设备符合政策5?Which is the CORRECT combination of hand wash station amenities as per policy 5?
冷水、洗手指示、洗手液、纸巾、垃圾箱和手套架子Cold water, hand wash instruction, soap, paper towel, waste bin, disposable gloves holder
温水、洗手指示、洗手液、指甲刷带链并保存在消毒液的容器内、纸巾、垃圾箱和手套架子 Warm water, hand wash instruction, disinfecting hand soap, nail brush chained kept in container with sanitizer, paper towel, waste bin disposable gloves holder
温水、洗手指示、洗手液、指甲刷带链并保存在没有消毒液的容器内、纸巾、垃圾箱和手套架子 Warm water, hand wash instruction, disinfecting hand soap, nail brush chained kept in container without sanitizer, paper towel, waste bin disposable gloves holder
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q15:运送生肉、家禽和海鲜时,应使用不同的器皿以________________________________。 Transport raw meats, poultry and seafood in separate containers to _________________.
方便识别食品 Easy identify food
防止交叉污染 Avoid cross contamination
充分利用器皿 Fully utilize the container
Q16:防水创可贴必须依照紧急救伤制度的要求在指定时间内更换,因为伤口可能含有_______________。Waterproof plaster should be changed at a regular interval as lesions (wound) may contain _______________ as per policy on First Aid – Wounds and Sores.
金黄葡萄球菌 Staphylococcus aureus
大肠杆菌Escherichia coli
沙门氏菌Salmonella
Q17:将下列选项按正确的洗手程序排列:Arrange in CORRECT order for Hand Washing Procedures:A. 刷手及指甲 Brush hands and fingernailsB. 淋湿双手 Wet your handsC. 使用适量的洗手液 Get a small amount of hand soapD. 用温水 Use warm waterE. 用温水过洗 Rinse with warm waterF. 两手搓洗20秒 Rub hands together for 20 secondsG. 用纸巾擦干 Dry with paper towelH. 涂上消毒剂(如果提供)Put on the sanitizer gel (if any)I. 将指甲刷冲洗干净,放回消毒液内 Rinse nail brush and return it to the sanitizer(最高分值:1分)
    ____________
Q18:即弃手套应存放在 ,以确保员工按照政策6的要求佩戴。According to policy 6, disposable gloves should be put __________.
洗手站处 By hand wash station
操作台上 On operating table
厨师长办公室 In Sous chef office
Q19:为什么冷冻和冷藏的食品必须在抵达后20分钟内储藏?Why frozen critical refrigerated food must be transported to storage within 20 minutes after delivery?
确保食品在适当的期间内储藏在适当的环境和正确的温度里 Make sure the food is kept in right condition and correct temperature for appropriate period
为防止食源性疾病 To prevent food borne illness
以上皆是 All above
Q20:厨师不可以使用__________________在酒店内制作加工蛋黄酱 / 贝阿恩沙司。Chefs are NOT allowed to homemade mayonnaise / béarnaise sauce in hotel by using ____________________
经过加热的生鸡蛋 Fresh raw egg with further heat treatment
灭菌鸡蛋 / 蛋黄产品 Pasteurized egg yolk / whole egg
没经过加热的生鸡蛋 Fresh raw egg without further heat treatment
Q21:访客、供应商可否擅自进入酒店的食品储存仓,加工或工作地方Visitors / Vendors are allowed to enter Hotel’s food storage, handling or preparation areas without be escorted.
可以 True
不可以 False
Q22:切生鱼片应使用哪个砧板和刀具?Which cutting board knife may use for Sashimi?
白色砧板和刀具 White cutting board knife
蓝色砧板和刀具 Blue cutting board knife
蓝色砧板和刀具(仅用于生鱼片)Blue cutting board knife (only for sashimi)
Q23:当员工佩戴不合格的创可贴来上班时该怎么作? What should a staff do when report to work with unacceptable dressings?
再进入食品处理区域前更换合格的创可贴 Change the dressing before commence work or enter food room
向主管显示佩戴着的不合格创可贴 Show the unacceptable dressing to superior
佩戴着不合格创可贴开始工作Commence work wearing the unacceptable dressing
Q24:当你戴上即弃卫生手套,是为了防止_______________过程中的交叉污染 。 When you wear a disposable glove, is to prevent cross contamination during ___________________.
准备 / 处理即食食物 Preparing / handling ready to eat food
处理垃圾桶 Handling refuse bin
处理钱财 Handling money
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q25:SFSMS代表什么意思? SFSMS stands for ___________________________________.
新加坡食品安全管理系统Singapore Food Safety Management System
香格里拉防火安全管理系统Shangri-La Fire Safety Management System
香格里拉食品安全管理系统Shangri-La Food Safety Management System
Q26:以下哪一个是洗碗机的主洗温度?What is the wash temperature of dish washing machine?
55°C – 65°C
55°C– 75°C
82°C– 86°C
Q27:哪些有利条件支持细菌繁殖?What are the favorable conditions to supportbacterial multiplication?
食物和水分Foodand moisture
温度和时间Warmthand time
以上皆是 All above
Q28:以下哪一个是食物储存在冷藏库里的正确温度?What is the CORRECT food temperature in chiller?
5°C
8°C
10°C
Q29:安全的食物操作和温度监测是非常重要的,它们能控制细菌繁殖并防止食源性疾病的发生。Safe food handling practices and monitoring oftemperature is vital as they restrict bacteria from multiplying and causingfood borne illness.
对True
错False
Q30:根据香格里拉食品安全管理体系政策20,热食品温度必须保持在__________以上。As per SFSMS policy 20, hot holding food must beheld at _____________ and above.
60°C
63°C
65°C
Q31:关于香格里拉食品安全管理体系政策14解冻,以下哪一个叙述是错误的? As per SFSMS police 14 thawing, which of the following one is WRONG?
通过流水解冻的食品必须用颜色标签标明过期日和过期时间Products thawed in running water must be color-labelled with expiry date and time
流水解冻的水温应在21°C 以上The water temperature for thawing should be above 21°C
冰箱解冻的食品应在2天内用尽或消耗掉Food thawed in refrigerator should be used or consumed within 2 days
Q32:对于高风险食品,为什么要使用即弃裱花袋?Why mustdisposable piping bags to be used for all high-risk foods?
因为它们易于使用Because they are easy to use
因为它们易于清洗Because they are easy to clean
因为致病菌容易隐藏在传统的裱花袋内Because traditional cloth piping bags can harborfood poisoning bacteria
Q33:有关切片机的政策,以下哪种说法是错误的?Which of the following statement is WRONG as per Slicer – Rotary Policy?
切片机在每次使用后和工作结束时需要清洗和消毒Cleanand sanitize the slicer after each use or endof production period
每次使用后和工作结束时清洗和消毒切片机是厨房员工的责任It is the responsibility of Kitchen employees to clean and sanitize theslicer during the shift
切片机内拆卸的螺母和螺栓必须由外来的清洁员工保存在恰当的容器内All nuts and bolts dismantle from slicing machinemust be stored away by external cleaner
Q34:根据香格里拉食品安全管理体系政策20,自助餐台上陈列的冷食品其数量应控制在____________内食用完。As per SFSMS policy 20, cold ready to eat food displayed on the buffet should allow aturnover ______ at the maximum.
1 小时Every 1 hour
2 小时Every 2 hours
4 小时Every 4 hours
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q35:使用洗碗机清洗餐具时,正确的操作是________________________。 What is the CORRECT practice while operating dish washing machine?
每4小时或每餐后,对水缸的水进行更换Change water waste tankevery 4 hours or after each meal period
不需将清洁和不清洁的物品分开操作Need not separate handling of clean and dirty items
先将双手洗净,才可以处理清洁的物品Sanitize hands beforehandling clean items
Q36:自助餐服务期间,冷食品的温度需保持在______。Whatis the maximum temperature to serve cold holding food at the buffet?
10°C以下10°C and below
8°C以下8°C and below
5°C以下5°C and below
Q37:以下哪一项是洗碗机的最后过水温度?Whatis the final rinse temperature of a dish washing machine?
82°C– 86°C
65°C– 75°C
55°C– 65°C
Q38:关于香格里拉食品安全管理体系政策14解冻,以下哪一个叙述是正确的? Which of the following statement is CORRECT as per Thawing policy 14?
确保水龙头和水面保持距离,防止虹吸现象 Ensure air break between tap and water container to prevent back siphonage
在流水中解冻食品不能超过4小时Thawing in running water should not exceed maximum 4 hours
流水解冻后的食品应放入冰箱保存待用并在24小时内使用Food thawed under running water must be used within 24 hours
Q39:对于装有高风险奶油的裱花袋,以下哪个时间是它的使用时间?What is the shelf life of disposal pipingbag filled with high risk cream?
12小时12 hours
8小时8 hours
4小时4 hours
Q40:切片机应在哪种情况下进行清洗和消毒?Slicing machine must be cleaned and sanitized_______________________.
每次使用后或结束一项工作后Aftereach use or end of a production period
切配同一种食物超过一小时Whenslicing the same food item more than 1 hour
以上皆是All above
Q41:肉类,禽类和鱼类的最佳解冻方法是什么?What is the best thawing method for meat,poultry and fish?
冰箱解冻In refrigerator
室温解冻In room temperature
微波炉解冻Using of microwave
Q42:在自助餐服务期间,该如何处理那些保温在54°C – 60°C间的热食品?During buffet service, what should we do withthe hot food held at 54°C – 60°C?
直接添加温度高于63°C的热食品在里面Mixed with new batch of hot food above 63°C in chaffing dish
摆放2小时,然后翻热至75°C,可再摆放2小时,之后丢弃剩余的Forup to 2 hours, then reheat to 75°C, and replace on buffet for an additional 2hours only, discard remainder
摆放4小时后丢弃剩余的Serveon buffet for 4 hours then discard the remainder
Q43:以下哪一项可能会导致多人食物中毒的爆发?Whichof the following is responsible for many foodborne illness outbreaks?
吃一盘损坏的食物Eating a plate of spoiled food
烹煮一个汉堡给小孩吃Cooking a hamburger for a child
为宴会准备的汤,使用不正确的方法进行冷却Improper cooling of a big pot of soup for banquetfunction
Q44:根据香格里拉食品安全管理体系政策13洗碗机政策,盘子离开洗碗机的温度应该高于___________。The exit temperature of a plate is greater than_____________________ as per Dishwashing Machine policy 13.
51°C 保持15秒钟51°C for 15 seconds
61°C保持15秒钟61°C for 15 seconds
71°C保持15秒钟71°C for 15 seconds
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q45:如何从制冰机里取出冰块?How to fetch ice cubes from ice bin?
使用不锈钢碗Byusing a stainless steel bowl
使用在制冰机旁边,浸泡在消毒液的清洁容器内及装有链子的良好冰铲Byusing the good condition ice scoop that is chained with a container ofsanitizing solution beside ice machine
使用高玻璃杯子Byusing a high ball glass
Q46:为确保卫生和空气流通,存放在冷库内的食物需:To maintain aircirculation and hygiene, keep foods in freezer:
离地面与天花板15厘米,离风扇底15厘米,离墙5厘米和层架间距离2.5厘米15cm from floor ceiling, 15cm from evaporator, 5cm from wall 2.5cm between stacked boxes
离地面与天花板15厘米,离风扇底30厘米,离墙5厘米和层架间距离2.5厘米15cm from floor ceiling, 30cm from evaporator, 5cm from wall 2.5cm between stacked boxes
离地面与天花板30厘米,离风扇底15厘米,离墙5厘米和层架间距离2.5厘米30cm from floor ceiling, 15cm from evaporator, 5cm from wall 2.5cm between stacked boxes
Q47:在处理食品时,贴好防水创可贴后还应戴上一次性卫生手套为了防止______________________。Disposable glovesshould be worn over the waterproof plaster during food handling to avoid ___________.
生物危害和物理危害Biological Physical Contamination
化学危害和生物危害Chemical Biological Contamination
化学危害和物理危害Chemical Physical Contamination
Q48:为什么工作台的清洁与消毒是至关重要呢?Why cleaning and sanitizing of preparation tableis vital?
为了防止害虫滋生To prevent pest infestation
可降低交叉污染的可能性To lower possibility of cross contamination
以上皆是 All above
Q49:根据政策应该何时清洁和消毒罐头刀?When should you clean and sanitize the canopener according to the policy?
每次使用后After each used
每4小时Every 4 hours
完成工作后At end of each working shift
Q50:为什么第二保质期使用于所有已打开的食品/ 厨房力配制的食品?Why secondary shelf life must apply to all openedpackages / prepared foods in kitchen?
为了要尽快清空食品储藏室To ensure empty up food storage faster
以确保冷保温 / 热保温食品储藏在限定的时间内,防止细菌生长To ensure the food product are stored for limited time periods and prevent thegrowth of any disease causing bacteria
为确保有害细菌和病原菌活跃的生长To ensure the growth of harmful bacteria and pathogens actively
Q51:当食品操作者被告知有客人对腰果过敏时该怎么处理? What should food handler do when been informedthe guest has allergy reaction to cashew nuts?
尝试使用其他类似坚果替代Try to replace with other similar nuts
不使用任何坚果及含有坚果成分的所有产品Stop using any nuts and product contained nuts ingredients
不采取任何特殊行动No any special actions
Q52:根据香格里拉食品安全管理体系政策23,汉堡要求_______________As per SFSMS policy 23, the CORRECT operation of hamburger is __________
汉堡的全熟温度为70°CWell done Hamburgertemperature is 70°C
除全熟之外,记录其他汉堡食品的烹饪程度Orders that are taken for hamburgers to be cooked other than well done are to belogged.
以上皆是 All above
Q53:在冷藏库和冷冻库里,我们要如何确保先进先出?How do we ensureFIFO system is in placed in chiller and freezer?
靠观察食品的品质和新鲜度By looking at the quality and freshness of theproducts
靠食品的重量和尺寸进行周转By rotating products based on weight and size
靠食品的颜色标签或日期标签进行周转By rotating according to either color coded stickersor date labels on products
Q54:根据冷冻库贮藏和温度政策, 以下哪一个是不正确的?Which of the following is INCORRECT as per Freezer Temperature policy?
在冷冻条件下,细菌通常处于休眠状态,因此冷冻是延长保质期和防止食品腐败变质的有效方法Bacteriaare dormant at freezer temperatures which are why freezing is an effectivemethod of food preservation and shelf-life can be extended.
已经解冻的食品可以再次冷冻Thawed food can be re-frozen again
正确包装食品以免被污染或冻伤Food should wrapped in freezer to avoidcontamination or “freezer burn”
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q55:以下哪一项会导致细菌从一个被污染的食品污染到其它食品上?What will occurs when bacteria is passed from acontaminated food to a safe food?
先进先出FIFO
食品损坏Foods poilage
交叉污染Cross contamination
Q56:根据真空包装政策,以下哪一个是错误的?Which of the following is INCORRECT as per Vacuum Packaging policy?
真空包装机的盖子应保持关闭,以减少外部环境的污染风险Machine should be closed to reduce the risk of contamination from the environment
真空包装食品都不需贴上包装当日的日期标签Vacuum packed product need not to be labeled with date of packaging
对真空包装后的食品要确保封条完好无损及无可见气泡Visual check on vacuum packed products to ensure the seal is intact and no visible airbubbles
Q57:根据奶油机政策, 以下哪一个是错误的?Which of the following Whipped Cream machine policy is INCORRECT?
奶油储存在容器内, 保持温度(最高)在8°CMaintain cream at 8°C (max) in storage container
每2小时把管嘴消毒一次Sanitize nozzle at least every 2 hours
奶油应该时常盖好, 每天工作结束时, 把奶油丢弃Always keep covered and discard cream at end of day
Q58:以下哪一项是冷冻库的正确运作温度?What is the CORRECT working temperature of a freezer?
-18°C以下 Below -18°C
-14°C 以下Below -14°C
-24°C 以下Below -24°C
Q59:不适当的存放和储藏食物,可缩短它的储存期限,或导致食物腐坏。Failure to ensure satisfactory storing andarrangement of products can reduce shelf life, or result in unfit spoiled food.
对True
错False
Q60:关于冰箱贮存的叙述,以下哪一项是错误的?Which of the following refrigerator stocking statement is WRONG?
易腐蔬菜和水果的使用以及储存应遵循其感官质量,或者遵循供应商对保质期的建议为准Perishable vegetables and fruits to be used and / or stored accordance to itsquality; or following suppliers shelf-life recommendation
为保护一些容易受损的食物(如浆果类),可吧它们存放在原有的纸盒内,避免损坏Delicate products such as berries may be stored inclean original containers
水果和蔬菜、海鲜、家禽以及肉类可存放在一起Fruits / vegetables, seafood, poultry and meat should store together in same container
Q61:根据政策25,货架期稳定食品例如:面粉、糖果、干香草和香料的二次保质期有多长?What is the normal secondary shelf life for shelfstable food, e.g. Flour, candy, dry herbs spices as per policy 25?
1 个月1 month
3 个月3 months
6 个月6 months
Q62:当你感觉不适或患有腹泻和呕吐症状时,你应该怎样做?When you are not feeling well and sufferingsymptoms like diarrhea and vomiting you should:
保持安静并继续工作Just keep quiet about it and continue working
自己服药Self-medicate
立即停止处理食品,通知经理并找医生诊治Immediately stop handling food, inform your manager and to consult the doctor
Q63:根据香格里拉食品安全管理体系政策43, 制作寿司的厨师应至少每_______________进行体检。As per SFSMS policy 43, Sushi chef should completemedical check ___________.
3个月Every 3 months
半年Semi-annual
一年Annual
Q64:第二保质期标签适用于以下哪种情况?When to apply thesecondary shelf life label?
供应商提供的食品包装上的日期Date on food packaging received from supplier
食品包装上印有的有效日期Expiry date printed on the food packaging
食品原包装被打开后Once food packaging is opened from its originalpackaging
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q65:烤制食物的烹调温度可为54°C,但食物表面(顶部底部)温度必须达到或高于63°C且颜色改变。Roast items may be cooked to 54°C however thesurface (top bottom) temperature will be cooked to 63°C and cookedcolor change is achieved on all external surfaces.
对True
错 False
Q66:外卖场地必须由_______________________进行检查,评估外卖场地的可行性。以确保食品能够在卫生和安全的环境下制备。Outside catering site must be inspectedby______________________, to assess feasibility before signing of any servicecontract with the client, to ensure food preparation can be done in a hygienicand safe environment.
宴会厨师长、宴会经理、工程师Banquet Chef, Banquet Service Manager and Engineer
管事部人员、宴会及会议统筹经理及卫生专员Stewarding, Event Manager and Hygienist
以上皆是 All above
Q67:根据政策34,以下哪一个是错误的?Which are the following statements is WRONG as per policy 34?
厨师必须对一些可能会引起敏感症的产品及其成分有足够的认识Chef must have full knowledge of products and ingredients that may contain theallergenic ingredients
含有过敏原的产品及其含过敏原成分的食物应与其他食物一起储存All ergenicingredients can store together with other food products
所有用来处理食物过敏的特别料理的厨具和设备,应在使用前彻底清洗和消毒Tools,utensils, crockery and equipment used for cooking of special dish due to foodallergy must be cleaned sanitized before usage
Q68:再加热食物的内部温度必须达到_________________。Re-heated food must reach a minimum internal temperature of _____________.
70°C
75°C
63°C
Q69:有关冷藏库和冷冻库的维修保养与食物温度政策,以下哪一个是错误的?Which of the following Chiller Freezer Maintenance Food Temperature Policy statement is WRONG?
工程的预防性维修计划中无须包含温度计的校准 Calibration of temperature gauges not included in the Engineering’s preventive maintenance program
门胶边和门铰叶都必须处于良好的运作状态Door gaskets, door plates must be in good condition
层架、墙身和地板都不可生锈、破损或有任何外来物质No holes rust or foreign matters on shelving, floors and walls
Q70:当冷藏库的温度高于8°C超过1个小时时,食物不需要转移到另外的冷藏库储存If the chiller operating temperature is 8°C for more than 1hour, food does not need to be transferred to alternative storage.
对True
错 False
Q71:有关吧台检查的叙述,以下哪一个是正确的?Which Bar Counter Inspection statement is CORRECT?
不必备有消毒液和即弃卫生手套Sanitizer and disposable gloves are not available atall time
可以使用蓝色砧板和刀Blue color coded cutting board and knife are used
每次使用前和后,都要将混合器、搅拌机和调酒器清洁和消毒Mixer, blender shaker are cleaned sanitized before and after each used
Q72:如果食物没有被正确的处理和储藏,即使食物在清洁的厨房中准备,食物中毒也可能发生。Food poisoningmay occur even when the food has been prepared in clean kitchen, but nothandled and stored properly.
是True
否 False
Q73:有关政策40接收新鲜屠宰肉类政策以下哪一个是最佳答案?In Policy 40 Receiving Freshly Slaughtered Meat, which is the BEST answer?
新鲜肉类不应该在上午十一时后收货Fresh meat should not be received after 11am
产品必须附有新鲜屠宰肉类的标签,并注明收货日期与时间Product must be labeled as Freshly Slaughtered meatwith date and time of receiving
以上皆是 All above
Q74:冷藏库和冷冻库的日常检查和预防性保养是必须的,它可使 _______________________________。Routine inspection and preventive maintenanceare mandatory as this will assist in ______________.
冷藏库和冷冻库看上去比较新Making the chiller freezer look new
冷藏库和冷冻库易于清洗Making the chiller freezer easy to clean
冷藏库和冷冻库的使用寿命延长Extending the life of the chiller freezer
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q75:准备生鱼片和烧腊肉类可以在同一间厨房内,只需小心处理这两种食品。Sashimipreparation can be done in the Asian BBQ area as long as both items are taken extra care.
对True
错 False
Q76:根据香格里拉食品安全管理体系政策31,有关再加热食品正确的是?As per SFSMS policy 31, which is the CORRECT operating of reheat?
只要经过正确冷却和冷藏的烤肉类食品,才可再翻热后使用Food was cooled properly and thereafter refrigerated, may be reheated
所有食品均可进行多次再热处理All kinds of foods can be reheated for many times
使用微波炉再加热时,温度可达70°CWhen using microwave to reheat, the food internal temperature can be reach 70°C
Q77:__________人以上的外卖必须对食品进行留样,,且保存在指定冷冻库中至少_______天Eventthat caters for _______guests and above must have food samples retained of eachitem in the menu. These samples are kept in the designated freezer for aminimum of ____days.
100, 5
200, 5
500, 3
Q78:为什么酒店不可以使用生鸡蛋自制蛋黄酱?Why hotel not allowed to make own mayonnaise by using fresh raw eggs:
没有专业制作蛋黄酱的厨师There is no professional chef in making mayonnaise
生蛋黄可能受到病原性细菌沙门氏菌所污染Fresh raw eggs can be naturally contaminated with Salmonella bacteria
节约人力成本Saving labor cost
Q79:在烧腊食品的冷却和吊干过程中,必须有足够的容器以防止___________________________。During Cooling and Drying animals for Asian BBQ,sufficient containers need to be provided to prevent ______.
血水滴下造成生熟食物的交叉污染Fluid/ drip from cross contaminating to cooked and ready to eat food
血水滴下造成地面肮脏Leakage onto the floor
食物损坏Product from spoilage
Q80:关于以下食品的第二保质期,正确的是________。What is the CORRECTsecondary shelf life of following food items?
生鱼片4小时,切开 / 即食的果蔬48小时Raw Fish – Sliced for sashimi 4 hours, Cut / Ready-To-Eat – Fruit Vegetables 48 hours
自制鲜榨果汁12小时,打开包装的高温消毒牛奶72小时In house made fresh juice 12 hours, Dairy liquid UHT – Open Package 72 hours
制备好的冷食品—48小时,制备好的热食品—72小时Cold served food – 48 hours; Hot served food – 72hours
Q81:所有细菌的孢子会在普通的烹饪温度下被杀死。All bacteria spores can be killed at normalcooking temperatures.
对True
错 False
Q82:有关先进先出的叙述以下哪一个是错误的? Which FIFO statement is WRONG?
所有产品都是可识别的,并标明开启日期All products are to be identifiable and labeled with opening date
冷冻产品的第二保质期应控制在3个月内Secondary shelf life for frozen products should not exceed 3 months after opening
每次使用前检查产品质量All food products quality to be checked before usage at all time
Q83:当冷藏库温度 5°C时该采取什么行动?What are the actions needed to be taken when thechiller temperature is 5°C?
立刻向工程部报修Report defect to Engineering department immediately
立刻把食物转移到其他冷库Transfer food to alternative storage immediately
把门关紧,在30分钟到1个小时之内再次测量温度,如果仍旧 5°C,必须把食物立刻转移到其他冷库并向工程部保修Closedoor, recheck temperature after 30 mins to 1 hour; if still 5°C, foodshould be transfer to alternative storage and report defect to Engineeringdepartment
Q84:以下哪个是冷藏库和冷冻库的正确操作温度?What are the CORRECT operatingtemperatures for chiller freezer units?
4°C – 冷藏库Chiller, -12°C – 冷冻库Freezer
5°C – 冷藏库Chiller, -18°C – 冷冻库Freezer
8°C –冷藏库Chiller, -20°C – 冷冻库Freezer
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q85:罐头刀必须保持良好的清洁卫生状态,以避免微生物污染和物理污染。Canopener must be well maintained and in sanitary condition to prevent microbialand physical contaminations.
对True
错 False
Q86:冰激淋冰箱需多长时间清洁和消毒一次?How often is the ice cream freezer box to be washedand sanitized?
每天Everyday
每个星期一次Once a week
每个月一次Oncea month
Q87:在政策49化学品储藏中,产品SDS是指什么?Inpolicy 49 Chemical Storage, what does Material SDS stands for?
安全数据系统Safety Definition System
安全保安范围系统Security Defense System
安全数据文件Safety Data Sheet
Q88:以下是正确干货仓库储藏除了 Following are the correct storage practices EXCEPT
实行先进先出原则及采取适当的防虫措施FEFO / FIFO stock rotation taking appropriatepest control measure
损坏(膨胀 / 凹陷)的罐头和退色的包装都可以和其他货品一起存放在架上且无任何标明Damaged (bloated / dented cans) and discoloredpackaging can be stored on shelves without any indication
保持干货储存温度 ≤ 24°C和相对湿度 ≤ 65%Maintain store temperature at ≤ 24°C and relativehumidity at ≤ 65%
Q89:在政策45洗碗/煲处的要求中,为什么不允许使用钢丝球?Why is steel wool not permitted to use accordingto policy 45 Pot Washing Station?
因为钢丝有可能遗留在厨具内,从而导致物理污染Because the steel flakes and may stay on pot that may cause physical contamination tofood
因为附着在钢丝球内的食物残渣很难清洁Because it is hard to rinse off food stains that struck in the steel wool
因为它很容易损坏Because it is easily spoilt
Q90:86. 以下哪项真空包装熟肉产品的第二保质期是正确的? The CORRECT secondary shelf life of vacuum packed cooked meat for ____________.
猪肉 / 牛肉 / 羊肉最多5天Pork/ Beef / Lamb up to 5 days,
鸡肉/家禽最多3天,肝类制成品24小时内使用Chicken/ Poultry up to 3 days, Pates use within24 hours
烟熏鱼类最多7天Smokedfish up to7 days
Q91:为什么洗手对食物从业员是重要的?Why hand washing is important for food handlers?
是避免食品污染和导致食源型疾病的有效措施Is a critical protective measure against contamination and food borne illness
确保洗手液的消耗量有达到目标It’s make sure the hand soap consumption are achieve the target
确保洗手站时刻有人使用It’s make sure the hand wash stations are always occupied
Q92:餐饮部新员工须在多长时间内接受香格里拉食品安全管理体系的培训?A new hire FB colleague must be trained inSFSMS within:
开始工作后的6个月内6 months after job commencement
开始工作后的4个月内4 months after job commencement
立刻接受培训或在开始工作后的3个月内As soon as possible and or within 3 months after job commencement
Q93:以下哪一项叙述是正确的?Which of the following is the CORRECT statement?
垃圾箱不需安装塑料的垃圾袋Waste bin do not need to lined with a polythene bag
纸皮箱应该丢进垃圾箱内Cardboard cartons should be thrown into waste bin
任何时间垃圾箱都必须盖好,包括在运输途中Waste bin must be covered with a bin lid at all times includes in transit
Q94:以下哪些因素会导致厨房内虫害发生?What is the most controllable factor thatprevent pest from entering the kitchen?
食品残渣和肮脏破旧的纸箱Food debris and dirty carton
水和温度Water and temperature
化妆品和手机Cosmetics and mobile phone
:* 请选择最佳答案 CHOOSE THE BEST ANSWER
Q95:为防止食品加工机器对即食食品造成交叉污染,应在每次使用前清洗消毒Machinery must be properly cleaned and sanitizedbefore each use to prevent cross contamination of ready to eat food.
对True
错 False
Q96:政策53收货检查中要求,等候退还的食品必须分开储存,标明“退货”并记录。Policy 53 Receiving Inspection, rejected food items must be separated, labeled‘reject’ and recorded when returned to supplier.
对True
错 False
Q97:已盖好的冷冻生食品和冰激淋可以储存在同一个冷冻冰箱里Frozen raw food can be kept together with icecream in the same freezer box as long it is covered properly.
对True
错False
Q98:有关管理承诺与文化政策,以下哪一个叙述是错误的?In Management Commitment Culture policy, which of the following statement is WRONG?
所有SFSMS/HACCP小组成员必须出席每月一次的SFSMS/HACCP会议Minimum 1 SFSMS/HACCP team meeting per month with all team members present
所有有关SFSMS/HACCP文件,都需要完成和附有签名All documentation associated with SFSMS /HACCP is complete and signed
SFSMS/HACCP小组成员不需要理解所有政策Team member do not need to demonstrate an understanding of all the policies
Q99:食品收货温度:冷冻食品_______,冷藏食品________。Receiving temperatures for frozen item is ______ and chilled item is_____________.
≤ -18°C,≤ 10 °C
≤ –15°C, ≤ 8°C
≤ –12°C, ≤ 5°C
Q100:根据香格里拉食品安全管理体系政策55外卖规定,厨房员工在装盘和摆盘时,须佩戴_________。As per SFSMS policy 55, kitchen staffs handling thedish-out and/or plating tasks need to wear _____________
即弃手套Disposable gloves
口罩和即弃手套Face masks and disposable gloves
口罩Face masks
Q101:以下哪一项叙述是对的? Which of the following statement is CORRECT?
在厨房内,可接触或梳理头发Combingof hair in the kitchen is allowed
使用匙羹试味,可用两次或以上Spoonfor food tasting can be used more than one time
不能穿带围裙上厕所、休息和吃饭Nowearing of apron in toilet, during meals and breaks
Q102:有关化学品贮藏,以下哪一项叙述是错误的? Which statement in Chemical Storage policy is WRONG?
化学品应该与食物、食物包装或其它操作器材分开贮藏Chemical to be stored separately from food, food packaging or other operating equipment
混合氯和酸性产品是允许的Mixing chlorine and acid are allowed
应该加以限制化学品仓库的进出Access to chemical store should be restricted
Q103:根据政策54 - 员工、访客和承包商政策,所有访客和承包商在进入餐饮区域时必须穿戴________。As per P54 Staff, Visitor ContractorPolicy - all visitor and contractor must wear ____________________ beforeentering the FB areas.
适当的帽子Appropriate hair cover
即弃外套Disposable jacket
以上皆是 All above
Q104:对干货库的叙述,以下哪一项是正确的? Which Dry Storage statement is CORRECT?
温度保持在20°C以下Maintain low temperature at 20°C and below
可储存操作器材Operating equipment can be stored
玻璃物品 / 玻璃瓶应该存放在层架的下层Glass items / bottles should bestored on the lower shelves
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