食品安全英語專業(yè)知識測試題2026年版一、單選題（共10題，每題2分，計(jì)20分）1.WhichofthefollowingisaprimaryresponsibilityoftheFoodSafetyandInspectionService(FSIS)intheUnitedStates?A)RegulatingfoodlabelingB)ConductinginspectionsofmeatandpoultryfacilitiesC)EnforcingagriculturalexportstandardsD)Monitoringdairyproductrecalls2.TheHazardAnalysisandCriticalControlPoints(HACCP)systemismosteffectivein:A)PreventingmicrobialcontaminationinfoodprocessingB)ReducingfoodwasteduringdistributionC)ImprovingpackagingefficiencyD)Enhancingconsumerpurchasingdecisions3.WhichEuropeanUnionregulationgovernsfoodadditivesandtheirpermissiblelimits?A)Regulation(EC)No1924/2006B)Regulation(EU)No1169/2011C)Regulation(EU)No2018/848D)Regulation(EU)No1234/20074.TheFoodSafetyModernizationAct(FSMA)intheU.S.emphasizeswhichprinciple?A)Post-marketsurveillanceofimportedfoodsB)MandatoryrecallauthorityforunsafeproductsC)ReducedinspectionfrequencyforlargemanufacturersD)Eliminationoftraceabilityrequirements5.Whichchemicalcontaminantismostcommonlyassociatedwithacrylamideformationinfriedfoods?A)NitrosaminesB)MycotoxinsC)Polycyclicaromatichydrocarbons(PAHs)D)Advancedglycationend-products(AGEs)6.TheGlobalFoodSafetyInitiative(GFSI)primarilyevaluatesfoodsafetystandardsbasedon:A)FinancialinvestmentincomplianceprogramsB)GovernmentenforcementpoliciesC)ScientificrigorandindustrybenchmarksD)Consumersatisfactionratings7.IntheCodexAlimentarius,whichcodeprovidesguidelinesforfoodlabeling?A)CodexStandard1B)CodexStandard192C)CodexGuideline120D)CodexCodeofHygienicPracticeforFoodProcessing8.Whichcountry’sFoodSafetyAuthority(FSA)isresponsibleforenforcingtheGeneralFoodLawRegulation(EC)No178/2002?A)UnitedKingdomB)FranceC)GermanyD)Italy9.TheLowestObservableAdverseEffectLevel(LOAEL)isusedintoxicologyto:A)DeterminesafeexposurelimitsforcontaminantsB)Setmaximumpermissibledailyintake(MPDI)C)CalculatefoodborneillnessoutbreaksD)Estimateshelf-lifeofperishablegoods10.WhichpesticideresidueismostfrequentlydetectedinorganicproduceunderEUregulations?A)ChlorpyrifosB)GlyphosateC)MalathionD)Deltamethrin二、多選題（共5題，每題3分，計(jì)15分）1.Whichofthefollowingmicrobiologicalhazardsarecommonlyassociatedwithready-to-eat(RTE)foods?A)ListeriamonocytogenesB)SalmonellaentericaC)StaphylococcusaureusD)ClostridiumbotulinumE)EscherichiacoliO157:H72.TheHazardAnalysisCriticalControlPoint(HACCP)systemrequiresthefollowingsteps:A)ConductingaHazardAnalysisB)EstablishingCriticalControlPoints(CCPs)C)MonitoringCCPsD)VerifyingcontrolmeasuresE)Documentingcorrectiveactions3.WhichEuropeanUnionregulationsarerelevanttofoodcontactmaterials(FCMs)?A)Regulation(EU)No10/2011B)Regulation(EU)No1924/2006C)Regulation(EU)No2023/1157D)Regulation(EU)No1935/2004E)Regulation(EU)No510/20114.Foodsafetytraceabilitysystemstypicallyinclude:A)Farm-to-tabledocumentationB)BatchnumberingforproductsC)SupplierqualificationassessmentsD)RetailersalesdataE)Shipmenttrackingrecords5.TheFoodSafetyModernizationAct(FSMA)emphasizesthefollowingpreventivemeasures:A)IntentionalAdulterationPreventionB)SanitaryTransportationofFoodC)ForeignObjectContaminationReductionD)EnvironmentalContaminationControlE)RecallAuthorityEnhancement三、填空題（共10題，每題2分，計(jì)20分）1.TheWorldHealthOrganization(WHO)andFoodandAgricultureOrganization(FAO)jointlypublishthe_FoodSafetyStandards_.2.IntheEuropeanUnion,the_GeneralFoodLawRegulation(EC)No178/2002_establishesthefundamentalprinciplesoffoodsafety.3.The_HazardAnalysisCriticalControlPoint(HACCP)_systemisbasedonthe_SevenPrinciples_.4._Acrylamide_isachemicalformedwhenstarch-richfoodsarecookedathightemperatures.5.The_FoodSafetyModernizationAct(FSMA)_wassignedintolawintheUnitedStatesin2011.6._Microbiologicalhazards_suchas_Listeria_and_Salmonella_aremajorconcernsinready-to-eatfoods.7._Foodcontactmaterials(FCMs)_mustcomplywith_Regulation(EU)No1935/2004_intheEuropeanUnion.8.The_GlobalFoodSafetyInitiative(GFSI)_providesa_BenchmarkingTool_forevaluatingfoodsafetystandards.9._Traceability_systemshelpinidentifyingthe_source_ofcontaminationduringfoodrecalls.10._Chemicalcontaminants_suchas_pesticideresidues_areregulatedunder_CodexMaximumResidueLimits(MRLs)_.四、判斷題（共5題，每題2分，計(jì)10分）1.TrueorFalse?TheFoodSafetyandInspectionService(FSIS)intheU.S.isresponsibleforenforcingfoodlabelingregulations.2.TrueorFalse?TheHACCPsystemismandatoryforallfoodmanufacturersunderCodexAlimentarius.3.TrueorFalse?GlyphosateisbannedintheEuropeanUnionduetoitscarcinogenicpotential.4.TrueorFalse?TheFoodSafetyModernizationAct(FSMA)requiresallfoodimporterstomaintaintraceabilityrecords.5.TrueorFalse?AcrylamideisclassifiedasacarcinogenbytheInternationalAgencyforResearchonCancer(IARC).五、簡答題（共5題，每題5分，計(jì)25分）1.ExplaintheroleoftheHazardAnalysisCriticalControlPoint(HACCP)systeminfoodsafetymanagement.2.DescribethekeydifferencesbetweentheFoodSafetyModernizationAct(FSMA)andtheDietarySupplementHealthandEducationAct(DSHEA)intheU.S.3.OutlinethemajorrequirementsforfoodlabelingundertheEuropeanUnion’sRegulation(EU)No1169/2011.4.Whataretheprimarymicrobiologicalhazardsassociatedwithfreshproduceandhowcantheybecontrolled?5.Discusstheimportanceoftraceabilitysystemsinpreventingandmanagingfoodborneoutbreaks.六、論述題（共1題，計(jì)10分）Discussthechallengesandstrategiesforimplementingeffectivefoodsafetymanagementsystemsinglobalsupplychains,consideringthediversityofregulatoryframeworksandculturalpractices.答案與解析一、單選題1.B-解析：FSIS(美國食品安全檢驗(yàn)服務(wù)局)主要負(fù)責(zé)肉類和禽類設(shè)施的檢查，確保產(chǎn)品符合安全標(biāo)準(zhǔn)。2.A-解析：HACCP系統(tǒng)通過識別和控制關(guān)鍵控制點(diǎn)來預(yù)防微生物污染，尤其適用于食品加工環(huán)節(jié)。3.B-解析：Regulation(EU)No1169/2011規(guī)定了食品信息，包括標(biāo)簽要求。4.A-解析：FSMA強(qiáng)調(diào)預(yù)防性控制，特別是對進(jìn)口食品的預(yù)市場監(jiān)督。5.D-解析：AGEs(晚期糖基化終產(chǎn)物)在高溫烹飪（如油炸）中與淀粉類食物形成丙烯酰胺。6.C-解析：GFSI評估食品安全標(biāo)準(zhǔn)基于科學(xué)嚴(yán)謹(jǐn)性和行業(yè)基準(zhǔn)，而非財(cái)務(wù)或政府政策。7.A-解析：CodexStandard1是關(guān)于食品通用標(biāo)準(zhǔn)，包括標(biāo)簽要求。8.A-解析：英國FSA負(fù)責(zé)執(zhí)行歐盟通用食品法條例。9.A-解析：LOAEL用于確定有害物質(zhì)的最低可觀察不良效應(yīng)劑量，進(jìn)而制定安全限值。10.B-解析：有機(jī)農(nóng)產(chǎn)品中常見的是草甘膦殘留，盡管有機(jī)農(nóng)業(yè)限制農(nóng)藥使用，但檢測仍可能陽性。二、多選題1.A,B,C,E-解析：Listeria,Salmonella,Staphylococcus,和E.coliO157:H7是RTE食品中的常見微生物危害。2.A,B,C,D,E-解析：HACCP的七個(gè)步驟包括危害分析、CCP設(shè)立、監(jiān)控、驗(yàn)證、記錄、糾偏和文檔。3.A,D,E-解析：Regulation(EU)No10/2011（食品接觸材料基本要求）、No1935/2004（材料標(biāo)準(zhǔn)）、No510/2011（塑料接觸材料）。4.A,B,C,E-解析：追溯系統(tǒng)需記錄從農(nóng)場到零售的全過程，包括批次編號和運(yùn)輸記錄。5.A,B,C,E-解析：FSMA強(qiáng)調(diào)預(yù)防性措施，包括有意污染、衛(wèi)生運(yùn)輸和召回權(quán)。三、填空題1.FoodSafetyStandards2.GeneralFoodLawRegulation(EC)No178/20023.SevenPrinciples4.Acrylamide;starch-richfoods5.UnitedStates;20116.Microbiologicalhazards;Listeria;