7.4.1食品衛生管理 小試身手
Quiz
•
Life Skills
•
9th - 12th Grade
•
Easy
游于欣 游于欣
Used 11+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列有關「食物中毒的預防」 之敘述, 何者錯誤?
(A)食物在儲存時應保持清潔與衛生
(B)應注意食材之正確加工處理方法
(C)不使用專用的食物運輸工具
(D)不購買來源不明的原物料
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
冷凍的溫度應保持在...?
(A)-18℃以下
(B)-4℃以下
(C)0℃以下
(C)0℃以下
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食品之熱藏(高溫貯存)溫度應保持在多少℃?
(A)30℃以上
(B)40℃以上
(C)50℃以上
(D)60℃以上
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
臺灣地處高溫潮濕的亞熱帶區,每年 5~10 月是食物中毒發生的高峰期,殺菌不完全的
低酸性罐頭食品(鐵罐、玻璃罐、殺菌軟袋等密封的食品)及貯藏不當的香腸、臘肉等
醃製食品,都可能造成中毒,此中毒種類稱為?
(A)肉毒桿菌
(B)腸炎弧菌
(C)仙人掌桿菌
(D)沙門氏菌
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
未吃完的米飯,下列保存方法以何者為佳?
(A)放在電鍋中
(B)放在室溫中
(C)放入冰箱中冷藏
(D)放在電子鍋中保溫
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
食物安全的供應溫度是指
(A)7~60℃
(B)60℃以上、7℃以下
(C)40~100℃
(D)100℃以上、40℃以下
7.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
細菌性食物中毒致命率最高的細菌為何‘
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