煙臺(tái)太元食品有限公司《食品安全文化調(diào)查問(wèn)卷》

1.您了解食品安全文化嗎? Do you understand food safety culture? Multiple Choice Question
2.您接受過(guò)食品安全文化方面(如質(zhì)量方針、質(zhì)量目標(biāo))的培訓(xùn)嗎? Have you received training on food safety culture, such as quality policy and quality objectives? Multiple Choice Question
3.您在實(shí)際工作中是否受食品安全文化熏陶，認(rèn)真履行公司食品安全相關(guān)規(guī)章制度? Have you been influenced by food safety culture in your actual work and conscientiously followed the company's food safety related rules and regulations? Multiple Choice Question
4.您知道員工投訴管理制度嗎? Do you know the employee complaint management system? Multiple Choice Question
5.公司的企業(yè)精神及企業(yè)信條是“誠(chéng)信，謙和，敬業(yè)，創(chuàng)新，專(zhuān)業(yè)，協(xié)同，責(zé)任，堅(jiān)持”對(duì)嗎? The corporate spirit and creed of the company are "integrity, humility, dedication, innovation, professionalism, collaboration, responsibility, and perseverance", right? Multiple Choice Question
6. 員工內(nèi)部投訴的渠道有哪些? What are the channels for internal employee complaints? [Multiple choice question]
7.下列哪些是公司的質(zhì)量安全目標(biāo)? Which of the following are the company's quality and safety objectives? [Multiple choice question]
8.下列哪些是公司的質(zhì)量責(zé)任理念? Which of the following are the company's quality responsibility concepts? [Multiple choice question]
9.下列哪些是公司核心價(jià)值觀的內(nèi)容? Which of the following are the contents of the company's core values? [Multiple choice question]
10.對(duì)于危害到食品安全的行為，你是否會(huì)及時(shí)制止? Will you promptly stop behaviors that endanger food safety? Multiple Choice Question
11.對(duì)于發(fā)現(xiàn)哪些影響食品安全的行為，需向直接上級(jí)匯報(bào)? What behaviors that affect food safety need to be reported to the immediate supervisor? [Multiple choice question]
12.公司的食品安全方針是什么? What is the company's food safety policy? [Multiple choice question]
13.您知道保密匯報(bào)制度嗎? Do you know the confidentiality reporting system? Multiple Choice Question
14.員工舉報(bào)雇主的非法、異常、危險(xiǎn)或不道德食品安全行為舉報(bào)系統(tǒng)網(wǎng)址是? What is the website of the reporting system for employees reporting illegal, abnormal, dangerous, or unethical food safety behaviors from their employers? Multiple Choice Question
15.作為一個(gè)消費(fèi)者，你會(huì)為食用或向身邊的人推薦春雪公司的產(chǎn)品而感到驕傲和自豪嗎? As a consumer, would you feel proud and proud to consume or recommend Chunxue Company's products to people around you? Multiple Choice Question
16.企業(yè)針對(duì)員工食品安全操作的培訓(xùn)，最理想的執(zhí)行狀態(tài)是?What is the ideal implementation state for training employees on food safety operations in enterprises?
17.如何衡量員工對(duì)食品安全文化的“認(rèn)知度”?How to measure employees' awareness of food safety culture?
18.關(guān)于食品追溯系統(tǒng)，最符號(hào)食品安全管控需求的是?What is the most symbolic requirement for food safety control regarding the food traceability system?
19.非法添加、使用過(guò)期物料、篡改生產(chǎn)日期是違法行為! [判斷題] Illegal addition, use of expired materials, and tampering with production dates are illegal behaviors! [True/False] [Multiple Choice Question]
20. 員工如有違法行為 ， 授意人和執(zhí)行人都將被追究法律責(zé)任（例如行政拘留、 判刑、 禁業(yè)限制和個(gè)人罰金等） 接受公司違紀(jì)處理。[判斷題] If employees engage in illegal activities, both the instigator and the executor will be held legally responsible (such as administrative detention, sentencing, prohibition and personal fines, etc.) and will be subject to disciplinary action by the company. [True/False] [Multiple Choice Question]
21.您認(rèn)為工廠組織的培訓(xùn)頻率是否合適?培訓(xùn)內(nèi)容是否合理?[判斷題] Do you think the training frequency organized by the factory is appropriate? Is the training content reasonable?
22.生產(chǎn)過(guò)程中，發(fā)現(xiàn)肉串中的竹簽出現(xiàn)斷簽、烤糊、韌性不足、有毛刺等異常情況，要第一時(shí)間交給班長(zhǎng)或品管人員。[判斷題] During the production process, if any abnormal situations such as broken skewers, burnt skewers, insufficient toughness, or burrs are found in the bamboo skewers in the meat skewers, they should be handed over to the team leader or quality control personnel as soon as possible. [True/False] [Multiple Choice Question]
23.關(guān)鍵控制點(diǎn)（CCP點(diǎn)）、關(guān)鍵崗位人員上崗必須經(jīng)過(guò)培訓(xùn)并驗(yàn)證合格才能上崗。[判斷題] Key control points (CCP points) and personnel in key positions must undergo training and verification before they can be employed. [True/False] [Multiple Choice Question]
24.生產(chǎn)完含過(guò)敏原的產(chǎn)品后，可以不清理生產(chǎn)線、設(shè)備及工器具接著生產(chǎn)不含過(guò)敏原產(chǎn)品。[判斷題] After producing products containing allergens, it is possible to continue producing allergen free products without cleaning the production line, equipment, and tools. [True/False] [Multiple Choice Question]
25.生產(chǎn)過(guò)程中，員工發(fā)現(xiàn)自己手套有破損，立即匯報(bào)給班長(zhǎng)后到門(mén)崗進(jìn)行更換。[判斷題] During the production process, if an employee discovers that their gloves are damaged, they immediately report to the team leader and go to the gate for replacement. [True/False] [Multiple Choice Question]
26.工廠生區(qū)熟區(qū)是完全隔離的，工作服不通用，工器具可以互相借用。[判斷題] The production area and mature area of the factory are completely isolated, and work clothes are not commonly used. Tools and equipment can be borrowed from each other. [True/False] [Multiple Choice Question]
27.員工在廠區(qū)內(nèi)發(fā)現(xiàn)老鼠及蟲(chóng)害痕跡無(wú)需匯報(bào)。[判斷題] Employees who discover traces of mice and pests in the factory area do not need to report. [True/False] [Multiple Choice Question]
28.過(guò)敏原的控制目的是對(duì)過(guò)敏原材料及加工進(jìn)行有效管理，以防止交叉感染（交叉接觸）不含過(guò)敏原的產(chǎn)品。[判斷題] The purpose of allergen control is to effectively manage allergen materials and processing to prevent cross infection (cross contact) of allergen free products. [True/False] [Multiple Choice Question]
29.質(zhì)量文化只體現(xiàn)在上墻的標(biāo)語(yǔ)中，與員工的日常行為無(wú)關(guān)。Quality culture is only reflected in the slogans posted on the wall and has nothing to do with employees' daily behavior. Single Choice Question
30.食品安全責(zé)任體現(xiàn)中，只需質(zhì)檢員和高管負(fù)責(zé)，一線員工無(wú)需承擔(dān)責(zé)任。In the context of food safety responsibility, only quality inspectors and senior executives are held accountable, while frontline employees bear no responsibility. Single Choice Question
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