[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fUdEbbLYkj3n0tnlMlqNAoXuO9ppcr61Nm90xJvePxaQ":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":13,"question":20,"related":21,"source":32,"type":33},[],"2025-12-05 12:22:41",251467360,[8,9,10,11,12],"防止不同类型的产品混在一起","防止不同批号的同种产品混在一起","防止合格品与不合格品混在一起","防止已检品与待检品混在一起","防止污染",{"count":14,"courseId":15,"courseImg":16,"courseName":17,"workId":18,"workName":19},20,"53e1d2ef4961cca8eea3e23969ad2cb9","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F03a579384a6dc297c89809b582fcc767.png","默认课程","work_48787910","食品安全监管与法规体系章节作业","GMP关键要素中的防止混淆主要是指( )",[22,34,44,53,56,66,76,86,96,106],{"answer":23,"createTime":5,"id":24,"options":25,"question":31,"source":32,"type":33},[],251467357,[26,27,28,29,30],"良好操作规范(GMP)","卫生标准操作程序(SSOP)","危害分析和关键控制点(HACCP)","国际标准ISO(22000)","出口食品加工储藏厂库登记注册管理制度(SRFFE)","食品质量安全管理体系包括( )","v1",1,{"answer":35,"createTime":5,"id":36,"options":37,"question":43,"source":32,"type":33},[],251467358,[38,39,40,41,42],"有序生产,避免混淆","洁净生产,防止污染","规范生产,消灭差错","建立回溯制度","培训合格人员","GMP的三个基本目标包括( )",{"answer":45,"createTime":5,"id":46,"options":47,"question":52,"source":32,"type":33},[],251467359,[48,49,50,51,41],"合格的人员","合格的原材料","合理规划和布局厂房、设施设备","规章制度和程序办法","GMP的四个关键要素包括( )",{"answer":54,"createTime":5,"id":6,"options":55,"question":20,"source":32,"type":33},[],[8,9,10,11,12],{"answer":57,"createTime":5,"id":58,"options":59,"question":65,"source":32,"type":33},[],251467361,[60,61,62,63,64],"加工设备、工器具、台案的清洁消毒","内包装物料、加工人员的手或手套、工作服等的清洁消毒","冷库、车间、卫生间的门把手的清洁消毒","操作设备的按钮、车间内电灯开关的清洁消毒","加工人员每次进车间前和加工过程中手被污染时必须进行洗手消毒,在一个班次结束或中间休息时更换手套","以下哪些措施可以有效保证与食品接触表面的清洁消毒( )",{"answer":67,"createTime":5,"id":68,"options":69,"question":75,"source":32,"type":33},[],251467362,[70,71,72,73,74],"食品用水和生产用冰的安全","与食品接触的表面的状况和清洁消毒","防止交叉污染","注意洗手、手消毒和卫生间设施的维护","防止食品、食品包装材料和与食品接触的表面混入润滑油、燃料、杀虫剂、清洁剂、消毒剂、冷凝水及其它化学、物理和生物性的污染物","SSOP体系应该至少包括以下内容( )",{"answer":77,"createTime":5,"id":78,"options":79,"question":85,"source":32,"type":33},[],251467363,[80,81,82,83,84],"配备供水网络图","配置防虹吸和水倒流设备","设置排水与污水处理装置","定期进行水样监测,确保生产用水符合国家饮用水标准","正确标识、存放和使用有毒化合物的容器","以下哪些措施可以有效保证食品用水和生产用冰的安全( )",{"answer":87,"createTime":5,"id":88,"options":89,"question":95,"source":32,"type":33},[],251467364,[90,91,92,93,94],"HACCP必须建立在GMP和SSOP基础上","HACCP不是零风险体系,但使食品生产最大限度趋近"零缺陷"","明确食品生产商及食品销售商在保障食品安全中的责任","HACCP强调加工过程工厂与政府的交流沟通","HACCP体系的具体内容因不同食品加工过程而异","HACCP体系的特点( )",{"answer":97,"createTime":5,"id":98,"options":99,"question":105,"source":32,"type":33},[],251467365,[100,101,102,103,104],"成立AHCCP计划小组","描述产品","确定产品用途及消费对象","编制流程图","流程图现场验证","企业制定HACCP计划,首先应预先完成准备步骤,包括( )",{"answer":107,"createTime":5,"id":108,"options":109,"question":115,"source":32,"type":33},[],251467366,[110,111,112,113,114],"建立纠偏措施","建立验证(审核)措施","建立记录保存和文件归档制度","回顾HACCP计划","确定关键控制点(CCP)","制定HACCP计划时,以下哪些内容属于HACCP计划维护措施的建立和实施( )"]