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Question 1

Specific rules on official for Trichinella in meat are ste by the?

Answer 1

Commission Implementing Regulation (EU) 2015/1375

Question 2

The first technological operation in the clean department of the poultry slaughterhouse is?

Answer 2

Chilling of poultry meat

Question 3

Poisonous fish are those of the family?

Answer 3

Tetraodontidae

Question 4

Calculation of Haigh units is based on?

Answer 4

The height of the thick albumen and the egg weight

Question 5

General principles and requirements of food law, establishing the European Food Safety Authority, and procedure in matters of food safety are set by?

Answer 5

Regulation (EC) No 178/2002 of the European Parliament and of the Council

Question 6

*The highest fatality rate is reported for the following shellfish poisoning?

Answer 6

Paralytic Shellfish Poisoning (PSP)

Question 7

Thermally treated poultry meat products are?

Answer 7

Meat products exposed to a minimum temperature of 70C for at least 10 minutes in all parts of the product

Question 8

The following test is used to verify proper pasteurization of liquid egg products?

Answer 8

Alfa-amylase test

Question 9

If the average water loss on thawing of the 20 frozen or quick-frozen chicken carcasses in the sample exceeds the percentages given below, it is considered that the amount of water absorbed during processing exceeds the limit figure. The percentages are?

Answer 9

In the case of air chilling 1.5%, air spray chilling 3.3% and immersion chilling 5.1%

Question 10

Food business operators must ensure that during cutting, boning, trimming, slicing, dipping, wrapping and packaging, the poultry meat temperature is maintained at?

Answer 10

No more than +4C by means of an ambient temperature of +12C or an alternative system having an equivalent effect

Question 11

From nutritional point of view, the most valuable meat in ostrich carcass is the meat of the?

Answer 11

Thigh

Question 12

The following test is used to detect honey heating?

Answer 12

Qualitative evidence of diastase according to Auzinger

Question 13

The basic mayonnaise contains?

Answer 13

At least 78.5% total fat and at least 6% egg yolk

Question 14

The following method is used to determine water content of honey is?

Answer 14

Refractometric

Question 15

The amount of shell fragments, parts of shell membranes and other foreign admixtures in processed egg products must not exceed?

Answer 15

100 mg/kg of the product

Question 16

If the value of Shape index is 55, the shape of an egg is?

Answer 16

Longitudinal

Question 17

Fresh eggs shall be stored at temperatures?

Answer 17

5-18C

Question 18

Chilling of large wild game must begin within a reasonable period of time after killing and achieve a temperature throughout the meat of?

Answer 18

No more than +7C

Question 19

*Fish proteins include?

Answer 19

Actin, Myosin and (Elastin/Collagen)

Question 20

*Electrical stunning of broiler chickens in waterbath is carried out by means of?

Answer 20

Alternating current (AC) of minimum (100/150) mA at frequency below 200 Hz