[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fmfUxVeUa0mPIl4pNFyyCa-T1Ge-JrXDpOzCd9MumGJE":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":31,"type":106},[],"2025-06-09 22:41:20",197252183,[8,9,10,11],"与温度呈正变","与气体溶解度呈反变","与气体扩散系数成正比","与扩散面积呈正比",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},118,"03b7137a796019e133101c6bbd730c08","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fdb2ccc6f43a9a718012d799a7125ecf5.jpg","运动生理学","work_43415230","游戏界面系统","气体扩散的速度与下列因素的关系,哪些是正确的()",[21,33,42,51,60,69,78,87,96,101],{"answer":22,"createTime":23,"id":24,"options":25,"question":30,"source":31,"type":32},[],"2025-05-07 19:04:22",186179322,[26,27,28,29],"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","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","v1",0,{"answer":34,"createTime":23,"id":35,"options":36,"question":41,"source":31,"type":32},[],186179323,[37,38,39,40],"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":43,"createTime":23,"id":44,"options":45,"question":50,"source":31,"type":32},[],186179324,[46,47,48,49],"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":52,"createTime":23,"id":53,"options":54,"question":59,"source":31,"type":32},[],186179325,[55,56,57,58],"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":61,"createTime":23,"id":62,"options":63,"question":68,"source":31,"type":32},[],186179326,[64,65,66,67],"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":70,"createTime":23,"id":71,"options":72,"question":77,"source":31,"type":32},[],186179327,[73,74,75,76],"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":79,"createTime":23,"id":80,"options":81,"question":86,"source":31,"type":32},[],186179328,[82,83,84,85],"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":88,"createTime":23,"id":89,"options":90,"question":95,"source":31,"type":32},[],186179329,[91,92,93,94],"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":97,"createTime":23,"id":98,"options":99,"question":100,"source":31,"type":32},[],186179330,[55,58,57,56],"食品安全管理体系的范围包括( ).",{"answer":102,"createTime":23,"id":103,"options":104,"question":41,"source":31,"type":32},[],186179331,[37,38,105,40],"HACCP组长",1]