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1. What diseases can be transmitted to humans with meat from sick animals?

a) brucellosis; c) tuberculosis; e) hepatitis; h) tularemia; i) cholera.

b) syphilis; d) anthrax; g) foot and mouth disease; j) plague;

2. Which animal meat can cause trichinosis infection?

a) cattle; d) a ram;

b) pigs; e) wild boar;

c) a bear; g) a rabbit.

3. What diseases can be transmitted to a person with milk and dairy products?

a) brucellosis; g) foot and mouth disease;

b) dysentery; e) flu;

c) tuberculosis; g) ascariasis.

4. What kind of helminthic diseases can be the source of fish?

a) finnosis; g) trichinosis;

b) echinoccosis; e) opisthorchiasis.

c) diphyllobotriz;

5. Where is the meat of brucellosis-infected cattle used?

a) in trade;

b) in the production of canned food;

d) in catering after neutralization;

d) in the production of sausages.

6. What infections can be transmitted with eggs and egg products?

a) brucellosis; d) tularemia;

b) dysentery; e) salmonellosis;

c) tuberculosis; g) yersiniosis.

7. Is the goal of state supervision and control of quality and food safety the prevention of poisoning in catering establishments (Yes / No)?

8. Are unscheduled inspections of food facilities conducted during the investigation of food poisoning (Yes / No)?

9. Is the survey of catering facilities by the representatives of the Center for Central Statistical Analysis ending with an act that is certified by the signatures of the commission members (Yes / No)?

10. Product research is carried out in the laboratories of the bodies of state supervision and control (Yes / No)?

11. Are all catering facilities allowing for sanitary inspection to be requested by the prosecutor's office and the court (Yes / No)?

12. Water supply of public catering enterprises can be carried out:

a) from a centralized drinking water supply system;

b) from an artesian well;

c) on imported tap water?

13. The warehouse of public catering facilities should be provided:

a) natural light;

b) supply and exhaust ventilation;

c) sewage?

14. Where should her cleaning equipment be stored:

a) in closed cabinets;

b) in wall niches;

c) in the lobby of catering?

15. The deratization of public catering enterprises is a set of measures to combat:

a) with cockroaches, ants, flies;

b) with microbes (pathogenic or conditionally pathogenic);

c) with mice, rats?

16. To a greater extent, sanitary tables meet the production tables:

a) all-metal with stainless steel caps;

b) wooden, upholstered with duralumin;

c) with a wooden lid without coating with a waterproof material?

17. In hygienic terms, kitchen utensils made from:

a) aluminum, duralumin;

b) iron, copper;

c) cast iron;

d) stainless steel?

To wash tableware manually, a catering facility should be provided:

a) three-nosed baths;

b) two-nosed baths;

c) four-nosed bathtubs?

19. Measurement of water temperature in the washing baths of dining rooms produce:

a) at breakfast;

b) at lunch;

c) for dinner?

20. Catering workers undergo a medical examination by a general practitioner and a dermatovenerologist:

a) once a year;

b) once a month;

c) once every 6 months?

21. Temporarily suspended from work with finished products persons, patients:

a) an open form of pulmonary tuberculosis;

b) AIDS;

c) tonsillitis?

22. Change of sanitary clothing should be made:

a) as it becomes soiled;

b) at least 1 time in 2 days;

c) at least 1 time per month?

23. People are not allowed to work at a catering enterprise:

a) not passed safety training;

b) not having personal medical books;

c) not having a full set of sanitary ware, sanitary shoes, sanitary accessories?

24. A sanitary passport for vehicles transported food products shall be issued by the TsGESEN body for a period of:

a) 1 year;

b) 2 years;

c) 6 months?

25. The duration of transportation of semi-finished products should be no more than:

a) 1 hour;

b) 2 hours;

c) 6 hours?

26. The results of the hygienic examination should be presented in the form of:

a) three forms of detention;

b) two forms of detention;

c) one form of detention?

27. It is allowed to store cutlets, meatballs, minced meat, fish and potato zrazy (without freezing) at the catering enterprise:

a) 48 hours from 0 to -2? C;

b) 24 hours from -2 to +2? C;

c) 12 hours from –2 to +2? C?

28. Defrosted meat at a public catering facility:

a) at a temperature from 0 to 6 ... 8? C;

b) at room temperature;

c) in warm water?

29. Thawed melange store:

a) 1 hour at 50 ° C;

b) 1/2 hour at 20 ° C;

c) can not be stored?

30. Shelf life of potato sulfates:

a) 48 hours at 4 ... 8? C;

b) 24 hours at 15 ... 17? C;

c) 12 h at 20? C?

31. The temperature in the middle of the meat during cooking should be:

a) 75? C;

b) 85? C;

c) 95? C?

32. Which fish is more susceptible to microbiological contamination:

a) oily;

b) skinny?

33. Vitamin C is stored in vegetables with:

a) frying;

b) steaming;

c) baking?

34. What is the mark during the marriage that a cook who has prepared “Ukrainian Borsch” with a slight undersalt will receive:

a) excellent;

b) good;

c) satisfactory?

35. What are the sanitary rules for storing the remaining food:

a) 24 hours from -2 to +2? C;

b) 12 hours no higher than 3 ° C;

c) 6 hours from +2 to +6? C?

36. What is the temperature of the second courses:

a) not lower than 75 ° C;

b) not lower than 65 ° C;

c) not lower than 50? C?
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