[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f0hlUldp9t7l6EObE-6NmL9sIH16eiW3jfFWayi4azY4":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":24,"type":25},[],"2025-05-07 19:04:22",186179322,[8,9,10,11],"引入的可能性","在产品中污染或扩散的可能性","或加工环境中污染或扩散的可能性","以上都是",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},118,"883ba004a12946bf2e376c88901a2d4a","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F86f4067ca9fe05912eeb2dfb4ba0030f.jpg","食品质量管理","work_43415230","游戏界面系统","操作性前提方案是指为控制食品安全危害( )所制定的前提方案",[21,26,35,44,53,62,71,80,89,94],{"answer":22,"createTime":5,"id":6,"options":23,"question":19,"source":24,"type":25},[],[8,9,10,11],"v1",0,{"answer":27,"createTime":5,"id":28,"options":29,"question":34,"source":24,"type":25},[],186179323,[30,31,32,33],"最高管理者","HACCP小组成员和技术专家","HACCP 组长","生产部主管","可能影响组织有关食品安全的潜在紧急情况和事故应由( )考虑,并证实如何进行管理",{"answer":36,"createTime":5,"id":37,"options":38,"question":43,"source":24,"type":25},[],186179324,[39,40,41,42],"温度和时间","细菌数量","水活度","蛋白质含量","下列哪些参数是常用的关键限值( )",{"answer":45,"createTime":5,"id":46,"options":47,"question":52,"source":24,"type":25},[],186179325,[48,49,50,51],"产品或产品类别","体系中涉及的产品或产品类别、加工和生产场地","产品、加工和场地","产品和加工","食品安全管理体系的范围包括( )",{"answer":54,"createTime":5,"id":55,"options":56,"question":61,"source":24,"type":25},[],186179326,[57,58,59,60],"预备信息和数据","经验","流行病学调查和其他历史数据","预备信息和数据+经验+流行病学调查和其他历史数据","危害识别应基于以下方面( )",{"answer":63,"createTime":5,"id":64,"options":65,"question":70,"source":24,"type":25},[],186179327,[66,67,68,69],"食品安全方针和目标一定要形成文件","记录是一种特殊类型的文件","操作性前提方案一定要形成文件","组织一定要编制文件化的食品安全管理手册","以下哪种说法不正确是( )",{"answer":72,"createTime":5,"id":73,"options":74,"question":79,"source":24,"type":25},[],186179328,[75,76,77,78],"通过提供客观证据对预期用途或使用效果是否得到满足的认定","通过提供客观证据对法律法规要求是否得到满足的认定","通过提供客观证据对规定的要求是否得到满足的认定","通过提供客观证据对客户要求是否满足的认定","在GB\u002FT22000-2006标准中,验证是( )",{"answer":81,"createTime":5,"id":82,"options":83,"question":88,"source":24,"type":25},[],186179329,[84,85,86,87],"领导作用","以顾客为关注焦点","全员参与","持续改进","质量管理八项原则的核心和灵魂是( )",{"answer":90,"createTime":5,"id":91,"options":92,"question":93,"source":24,"type":25},[],186179330,[48,51,50,49],"食品安全管理体系的范围包括( ).",{"answer":95,"createTime":5,"id":96,"options":97,"question":34,"source":24,"type":25},[],186179331,[30,31,98,33],"HACCP组长"]