题目内容
Food safety will become the food industry’s key target as the nation tries to adopt international food standards. The National Development and Reform Commission, the Standardization Administration of China, the Ministry of Agriculture and six other departments announced their 2004-05 development programme for national food standards over the weekend.
China is conducting a rectification (整顿) within two years. Inspectors will search for all known banned materials in food production. To reduce trading barriers, China will raise the ratio of adopting international standards in the food industry to 55 percent from today’s 23 percent. “Safety is the first consideration for anything entering people’s mouth followed by its nutritious value,” said Hao Yu, secretary-general of the National Food Industry Standardization Technique Committee. He added the usage of food addictives (添加剂) will be a major field for consideration in setting the new standards. On-the-spot checks during the past two years have shown the abuse (滥用) or misuse of addictives in food production and processing has become the biggest threat to food safety. In one case, talcum (滑石粉) powder was found in flour products, which is outlawed according to national food standards.
“At present there are no methods or standards to test the content of talcum powder in flour,” said Shang Yan’e, an official with the national watchdog on grain and oil inspections. Under the guidelines, all banned addictives will be recorded as inspections increase, Relevant departments have allocated (分配) funds to conduct risk evaluations on current food addictives to fix the limits of their usage. China will adopt international advanced techniques and standards so as to find out the harmful materials in food within a shortest period.
【小题1】China will raise the ratio of adopting international standards in the food industry by _____.
| A．55% | B．32% | C．23% | D．78% |
| A．Safety | B．Value | C．Nutrition | D．Addictives |
| A．Addictives are dangerous to people’s health. |
| B．Chinese food will be as safe as foreign food. |
| C．New food safety standards are to be fixed. |
| D．Food safety is a major concern in present China. |
【小题1】B
【小题2】C
【小题3】C
解析试题分析：本文主要讲述的是在我国要实行新的食品安全标准，同时也讲述了我国现在的食品安全现状。
【小题1】B 计算题。根据第二段的2,3行To reduce trading barriers, China will raise the ratio of adopting international standards in the food industry to 55 percent from today’s 23 percent.可知整个数据上升了32,故B正确。
【小题2】C 细节题。根据第二段4,5好难过“Safety is the first consideration for anything entering people’s mouth followed by its nutritious value,”可知安全是第一个要考虑的因素，而营养是第二个要考虑的因素。故C正确。
【小题3】C 主旨大意题。根据文章主题段第一段Food safety will become the food industry’s key target as the nation tries to adopt international food standards. 和 development programme for national food standards over the weekend.本文主要讲述的是在我国要实行新的食品安全标准。故C正确。
考点：考察新闻报告类短文阅读
点评：本文主要讲述的是在我国要实行新的食品安全标准，同时也讲述了我国现在的食品安全现状。本文主旨鲜明,很容易在文中找到答案。做题时要注意文章的首段和每一段的首句或尾句，因为它们往往就是文章的主题句。阅读中要注意要点之间的关系。然后带着问题，再读全文，找出答题所需要的依据，完成阅读任务。
名校课堂系列答案
Sometimes proper answers are not far to seek ______ food safety problems.
| A．in | B．to | C．on | D．after |
WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?
Guess again.
Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.
People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.
Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.
Or another mom who merely rinsed(冲洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙门氏菌) that can lurk(潜伏) in eggs.
“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.
Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪恶) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.
The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.
“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.
Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.
Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”
She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.
For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.
Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.
Cameras started rolling as the cooks put away the groceries.
There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.
Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(台面板) with that cloth dish towel---further spreading germs the next time they dried their hands.
Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.
Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.
Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.
Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.
Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”
【小题1】Where did this article most likely come from?
| A．The Internet. | B．A newspaper. | C．A Textbook. | D．A brochure. |
| A．To present the author’s opinion about the study. |
| B．To explain how the study was conducted. |
| C．To state the reason for the food safety study. |
| D．To describe things observed in the study. |
| A．They don’t trust the Food and Drug Administration. |
| B．They’ve followed basic bacteria-fighting tips on the Internet. |
| C．They think they are being careful enough already. |
| D．They believe they are well-informed and well-educated enough. |
| A．Washing hands and cleaning surfaces after handling raw meat. |
| B．Strictly following recipes and cooking meat long enough. |
| C．Storing raw meat on the bottom shelf in the refrigerator. |
| D．Using paper towels t clean up raw meat juice. |
| A．To discourage people from cooking so much meat at home. |
| B．To criticize the families who participated in the study. |
| C．To introduce the Food and Drug Administration’s food safety campaigns. |
| D．To report the results of a study about the causes of food poisoning. |