Chinese text

11. 有关危害分析及关键控制点（HACCP）描述正确的是：

A 指确定、评估并控制对食品安全具有显著危害的系统，以有效提升餐厅食品安全的管控

B 对危害及其产生条件的信息进行收集和评估的过程，以确定对食品安全构成的重要危害

C 发现危害后可以制定长期计划逐步改善，直到危害解除

D 危害分析的评估和控制对食品安全的帮助意义不显著

12. 国家法律法规载明餐饮服务环节的食品安全第一责任人是餐厅，而与食品经营者和食品处理人员的法律法规责任相关的健康规范的关键原则有哪些？

A 严格遵守餐饮服务食品安全操作规范

B 做好台账管理：如进货台账、退货台账、超过保质期食品原料台账等

C 做好证照管理：在餐厅醒目位置悬挂或摆放《餐饮服务许可证》，并在其注明的范围内经营

D 员工持有健康证且在有效期内

E 以上皆是

Translation

11. A correct description in relation to Hazard Analysis and Critical Control Points (HACCP) would be:

A: It refers to a system of identifying, evaluating and controlling food safety hazards, according to which the level of food safety control in the restaurant may be effectively raised.

B: It is a process for collecting and evaluating information concerning hazards and the conditions of their manufacture, to determine the composition of major food safety hazards.

C: A long term plan for gradual improvement, made after the discovery of hazards, until the hazard is eliminated.

D: A hazard analysis to evaluate and control food safety hazards with no obvious benefits.

12. National laws and regulations specify clearly that in the food and beverage sector, the restaurant holds the primary responsibility for food safety. Which of the following key principles in health practices are related to the legal and regulatory responsibilities of the restaurant operator and food-handling personnel?

A: To strictly follow food and beverage food safety procedures.

B: Perform correct account management: such as purchase orders, return orders, recording of ingredients past use-by dates, etc.

C: Perform correct licence management: to hang or display a "Catering Service Licence" in an obvious place in the restaurant, and to carry out business in a place stated in the said licence.

D: For employees to hold a valid health certificate.

E: All of the above.