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Food hygiene final > Exam 2022 > Flashcards

Exam 2022 Flashcards

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1
Q

What is the maximum temperature where poultry meat can be? Only one answer is correct

  • 3 C
  • 4 C
  • 7 C
  • 10 C
A
  • 4 C
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2
Q

Which is hard cheese?

  • cheddar
  • edame
  • parmesan
  • gouda
A
  • cheddar

- parmesan

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3
Q

What do we put in the meat products?

  • Pea protein
  • Soy
  • Milk protein
  • Fish flour
A
  • Pea protein

- Soy

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4
Q

Choose the correct statements:

  • Nitroimidazole are compounds that are permitted for therapeutic purposes but not for increase yields in food producing animals
  • Nitroimidazole may not be used for treatment or increase of yield in food producing animals
  • Nitrofurans re compounds that are permitted for therapeutic purposes but not for increase of yield in food producing animals
  • Nitrofuran shall not be used in food producing animals for therapeutic or yield enhancement purposes
A
  • Nitroimidazole may not be used for treatment or increase of yield in food producing animals
  • Nitrofuran shall not be used in food producing animals for therapeutic or yield enhancement purposes
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5
Q

Factors influencing deterioration

  • Internal factor such as ph, redox potential, water activity
  • External factors such as ph, redox potential, water activity
  • Internal factors of temperature, humidity, airspace composition
  • External factors of temperature, humidity, airspace composition
A
  • Internal factor such as ph, redox potential, water activity
  • External factors of temperature, humidity, airspace composition
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6
Q

What are the characteristics of calpains?

  • Plays a role in maturation of poultry meat
  • Plays a role in ripening of fish meat
  • Breakdown of connective tissue proteins
  • Breakdown of sarcolemma proteins
A
  • Plays a role in maturation of poultry meat

- Breakdown of connective tissue proteins

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7
Q

In the antemortem examination we do?

  • Rectal examination
  • Visual inspection
  • Temperature measurement
A
  • Visual inspection

- Temperature measurement

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8
Q

Factors affecting the deterioration of minced meat?

  • Anaerobic psychrophilic
  • Aerobic psychrophilic
  • Redox potential increase during deterioration
  • Redox potential decrease during deterioration
A
  • Aerobic psychrophilic

- Redox potential decrease during deterioration

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9
Q

In which food does a primary infection occur?

  • Minced meat
  • Sausages
  • Eggs
  • Vegetables
A
  • Eggs

- Vegetables

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10
Q

Choose the correct statements:

  • Salmonella mainly in egg dishes
  • Salmonella mainly in raw poultry meat
  • Campylobacter mainly in eggs
  • Campylobacter mainly in raw poultry meat
A
  • Salmonella mainly in egg dishes

- Campylobacter mainly in raw poultry meat

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11
Q

Choose the correct statements:

  • The production areas of live bivalve molluscs are determined by the toxin producing capacity of planktons
  • The production areas for live bivalve molluscs are determined on the basis of the possibility of contamination with feces
  • Mussels collected from class B areas are only fit for human consumption only after heat treatment
  • Mussels collected from class A areas are fit for human consumption only after prolonged washing
A
  • The production areas for live bivalve molluscs are determined on the basis of the possibility of contamination with feces
  • Mussels collected from class B areas are only fit for human consumption only after heat treatment
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12
Q

Quick/Fast curing:

  • With nitrite
  • With nitrate
  • With nitrite and tumbler
  • Injected with nitrate and a needle
A
  • With nitrite and tumbler

- Injected with nitrate and a needle

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13
Q

Choose the correct statements:

  • Salmonella is thermophilic
  • Salmonella is mesophilic
  • Listeria is mesophilic
  • Listeria is psychrotrophic/philic
A
  • Salmonella is mesophilic

- Listeria is psychrotrophic/philic

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14
Q

Accountable colonies

  • 150/petri dish
  • 300/petri dish
  • 150/membrane
  • 300/membrane
A
  • 300/petri dish

- 150/membrane

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15
Q

What remains in the end of the butter churning

  • Butter
  • Whey
  • Buttermilk
  • Water
A
  • Butter

- Buttermilk

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16
Q

Ante-mortem I inspection

  • The food chain information is provided by the veterinarian
  • The food chain information is provided by the farmer
  • The food chain information is checked at the farm
  • The food chain information is checked at the slaughterhouse
A
  • The food chain information is provided by the farmer

- The food chain information is checked at the slaughterhouse

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17
Q

During butter production we are not left behind

  • whey
  • oil
  • butter
  • buttermilk
A
  • whey

- oil

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18
Q

What are the direct cell count determination procedures?

  • Biuret
  • ATP ase test
  • Membrane filtration
  • Spreading
A
  • Membrane filtration

- Spreading

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19
Q

Is there a bacteria which survives pasteurization?

A

Coxiella burnetti + MAP

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20
Q

Which is true?
a) F0 is the heat treatment value
B) F0 ​​is the heat treatment equivalent
c) F0 is a microbiological characteristic
D) F0 is a technological characteristic

A

a) F0 is the heat treatment value

D) F0 is a technological characteristic

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21
Q

Sour products:

  • sour cream
  • Curd
  • kefir
  • butter
A
  • sour cream

- kefir

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22
Q

What does Salmonella break down?

  • Lysine
  • Carbamide
  • Lactose
  • Other
A
  • Lysine

- Other (glucose, produce H2s)

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23
Q

Which bacteria can be found physiologically in dairy cattle`s teats?

  • G+
  • G-
  • Aerob
  • Anaerob
A
  • G+

- Aerob

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24
Q

In case of rabbit butchering when is it allowed to have the meat inspection?

  • During bleeding
  • During skinning
  • During evisceration
  • In the beginning of cooling
A
  • During skinning

- During evisceration

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25
Q

Which is correct?

  • L. Monocytogenes acid resistant
  • L. Monocytogenes salt resistant
  • L. Monocytogenes temperature resistant
  • L. Monocytogenes can be eliminated by pasteurization
A
  • L. Monocytogenes salt resistant

- L. Monocytogenes can be eliminated by pasteurization

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26
Q

Which is correct?

  • Yeast water activity is higher then bacterias
  • Yeast water activity is lower than bacteria
  • Mould water activity is lower than bacteria
  • Mould water activity is higher then bacteria
A
  • Yeast water activity is lower than bacteria

- Mould water activity is lower than bacteria

27
Q

Heat treated milk can be secondary infected by..

  • Listeria
  • Aspergillus flavus
  • Yeast
  • Bacillus cereus
A
  • Listeria

- Bacillus cereus

28
Q

Which disease is a zoonosis?

  • Atypical mycobacteriosis of swine
  • Swine erysipelas
  • Mycoplasma pneumonia of swine
  • Actinobacillus pleuropneumonia of swine
A
  • Atypical mycobacteriosis of swine

- Swine erysipelas

29
Q

Which methods are suitable for determining the number of living cells?

  • pour-plate method
  • ATP measurement
  • membrane filtration
  • protein determination
A
  • pour-plate method

- membrane filtration

30
Q

Mark the correct answers:

  • E. coli is indole-positive
  • E. coli uses citrate as the only carbon source
  • E. coli performed mixed acid fermentation
  • E. coli performs butanediol fermentation
A
  • E. coli is indole-positive

- E. coli performed mixed acid fermentation

31
Q

Which of the following information shall be labelled on the frozen stored product?

  • Name of employee who received the goods
  • Use-by date
  • Intended use
  • Exact name of the product
A
  • Use-by date

- Exact name of the product

32
Q

Which operation requires approval based on the 853/2004/EC regulation?

  • Game processing
  • Primary production
  • Egg collection
  • Wholesale of products of animal origin
A
  • Game processing
  • Wholesale of products of animal origin

Registered (only)
• Primary production
• Transport operation
• Storage of products not requiring temperature control
• Retail operators
Approved
• The other businesses handling products of animal origin

33
Q

Choose the correct statements:

  • Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
  • Any fresh meat of pigs or cattle put on the market without identification marking shall be regarded as illegal distribution
  • The health mark (meat stamp) shall include the approval number of the concerned establishment, but it is not included in the identification marking
  • Both the health mark and the identification marking shall include the approval number of the concerned establishment
A
  • Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
  • Both the health mark and the identification marking shall include the approval number of the concerned establishment
34
Q

What are the advantages of combining chromatographic and mass sepctrometric methods?

  • More reliable qualitative analysis
  • More sensitive quantitative analysis
  • More cost-effective procedures
  • All statements are true
A
  • More reliable qualitative analysis

- More sensitive quantitative analysis

35
Q

Which one is a microbial growth inhibition test?

  • ROSA test
  • Delvotest
  • KIS test
  • Snap test
A
  • Delvotest

- KIS test

36
Q

Which of these cheeses are belonging to the hard cheese category?

  • Cheddar
  • Emmentaler
  • Gouda
  • Edam
A
  • Cheddar

- Emmentaler

37
Q

Which microbes should be tested for egg products under Regulation (EC) 2073/2005?

  • Salmonella
  • Enterobacteriaceae
  • coagulase-positive Staph.
  • E. coli
A
  • Salmonella

- Enterobacteriaceae

38
Q

How did we judge the color changes after curing?

  • With human eyes and instrumental analysis
  • Only with subjective methods
  • Both subjective and objective methods
  • Only with objective methods
A
  • With human eyes and instrumental analysis

- Both subjective and objective methods

39
Q

What are the roles of smoking?

  • Preservation
  • Color development
  • To fasten oxidation process
  • To inhibit the toxin production of Clostridium botulinum
A
  • Preservation

- Color development

40
Q

Choose the correct answer:

  • In case of food poisoning, the causative agent produces exotoxins in the food
  • In case of food poisoning, the causative agent produces exotoxing in the GI tract
  • In case of toxico-infection, the causative agent produces exotoxin in the food
  • In case of toxico-infection, the causative agent produces exotoxin in the GI tract
A
  • In case of food poisoning, the causative agent produces exotoxins in the food
  • In case of toxico-infection, the causative agent produces exotoxin in the GI tract
41
Q

Choose the correct answer:

  • The primary responsibility of food safety rests with the food safety authorities
  • The primary responsibility for food safety rests with the food producer
  • The conditions and rules of food hygiene primarily aims at achieving adequate food quality
  • The conditions and rules of food hygiene primarily aims to achieve adequate food safety
A
  • The primary responsibility for food safety rests with the food producer
  • The conditions and rules of food hygiene primarily aims to achieve adequate food safety
42
Q

Choose the correct answers:

  • The HACCP plan should be establishment and product-specific
  • The GHP plan should be establishment and product-specific
  • The GHP concept focuses on the hazards not properly manageable by HACCP
  • The HACCP concept focuses on the hazards not properly manageable by GHP
A
  • The HACCP plan should be establishment and product-specific
  • The HACCP concept focuses on the hazards not properly manageable by GHP
43
Q

Choose the correct answers:

  • Campylobacter usually form a biofilm on the surfaces
  • L. monocytogenes usually form a biofilm on the surfaces
  • The clinical symptoms caused by L. monocytogenes in humans are characterised by extraintestinal signs
  • The clinical symptoms caused by L. monocytogenes in humans are characterised by intestinal signs
A
  • L. monocytogenes usually form a biofilm on the surfaces

- The clinical symptoms caused by L. monocytogenes in humans are characterised by extraintestinal signs

44
Q

Choose the correct answer:

  • The min. water activity of Salmonellae is lower than that of Campylobacter
  • The min. water activity of Salmonellae is higher than Campylobacter
  • The min. water activity of Salmonellae is lower than of L. monocytogenes
  • The min. water activity of Salmonellae is higher than L. monocytogenes
A
  • The min. water activity of Salmonellae is lower than that of Campylobacter
  • The min. water activity of Salmonellae is higher than L. monocytogenes

Campylobacter&raquo_space; Salmonella > Listeria

45
Q

Choose the correct answers:

  • Nitrites can enter into reaction with amines forming nitrosamines
  • Nitrates can enter into reaction with amines forming nitrosamines
  • Cold smoking is more effective against moulds than against bacteria
  • Cold smoking is less effective against moulds than against bacteria
A
  • Nitrites can enter into reaction with amines forming nitrosamines
  • Cold smoking is less effective against moulds than against bacteria
46
Q

Choose the correct answers:

  • Spoilage is a profound qualitative change of the food
  • Spoilage is a profound safety change of the food
  • Microbiological spoilage is mostly caused by bacteria and moulds
  • Microbiological spoilage is mostly caused by bacteria and viruses
A
  • Spoilage is a profound qualitative change of the food

- Microbiological spoilage is mostly caused by bacteria and moulds

47
Q

Choose the correct answers:

  • Patulin may be produced mostly in fruits causing the contamination of apple juices
  • Zearalenone may be produced mostly in fruits causing contamination of apple juices
  • Fumonisins can be produced mainly on oilseeds
  • Fumonisins can be produced mainly on damages kernels of maize
A
  • Patulin may be produced mostly in fruits causing the contamination of apple juices
  • Fumonisins can be produced mainly on damages kernels of maize
48
Q

Choose the correct answers:

  • Aflatoxin is a genotoxic carcinogen, its main target is the liver
  • Aflatoxin is a genotoxic carcinogen, its main target is the kidney
  • Ochratoxin are genotoxic compounds, the main target is the liver
  • Ochratoxin are genotoxic compounds, the main target is the kidney
A
  • Aflatoxin is a genotoxic carcinogen, its main target is the liver
  • Ochratoxin are genotoxic compounds, the main target is the kidney
49
Q

Choose the correct answers:

  • Phycotoxin are biotoxins produced by microalgae
  • Phycotoxin are biotoxins produced by moulds
  • Solanine mainly occur in potatoes
  • Solanine mainly occur in stone-fruits
A
  • Phycotoxin are biotoxins produced by microalgae

- Solanine mainly occur in potatoes

50
Q

Choose the correct answers:

  • Human diseases caused by Yersinia enterocolitica are mainly due to consumption of raw or underdone beef
  • Human diseases caused by Yersinia enterocolitica are mainly due to consumption of raw or undercooked pork
  • Human diseases caused by Campylobacter jejuni are mainly due to consumption of raw or underdone pork
  • Human diseases caused by Campylobacter jejuni are mainly due to consumption of raw or undercooked poultry meat
A
  • Human diseases caused by Yersinia enterocolitica are mainly due to consumption of raw or undercooked pork
  • Human diseases caused by Campylobacter jejuni are mainly due to consumption of raw or undercooked poultry meat
51
Q

What requirements should be met during the storage of raw milk in milk silos?

  • The max. storage temp. of raw milk is 3C
  • The max. storage temp. of raw milk is 6C
  • The inner surface of the stainless steel milk silos should be intact
  • The temperature registration in the milk silos is discontinuous
A
  • The max. storage temp. of raw milk is 6C

- The inner surface of the stainless steel milk silos should be intact

52
Q

Which of these requirements should be met during the transportation of raw milk?

  • The temp. of raw milk should be kept under 10C during transport
  • The contamination of raw milk should be avoided
  • The tank truck can transport milk only from one milking station at a time
  • The tank truck should transport milk only if all independent units can be used in full volume capacity
A
  • The temp. of raw milk should be kept under 10C during transport
  • Contamination of raw milk should be avoided

(It says in the ppt food hygiene 1, milk processing hygiene; Aim: exclude contamination and quality detoriation)

53
Q

Which of these statements are TRUE for the late blowing of cheese?

  • Late blowing occurs by hard cheeses
  • Late blowing can occur by acid-coagulated cheeses
  • Late blowing can occur due to the heat-resistant Bacillus spores, which produce gas during germination and this leads to large holes and cracks
  • Late blowing can occur due to the heat-resistant Clostridium spores, which produce gas during germination and this leads to large holes and cracks
A
  • Late blowing occurs by hard cheeses
  • Late blowing can occur due to the heat-resistant Clostridium spores, which produce gas during germination and this leads to large holes and cracks
54
Q

Choose the correct statements:

  • Spoilage of fresh meat is mainly caused by aerobic psychrotrophic bacteria
  • Spoilage of fresh meat is mainly caused by anaerobic mesophillic bacteria
  • Spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement
  • Spoilage of raw, cured meat products is mostly caused by microorganisms with a low water activity requirement
A
  • Spoilage of fresh meat is mainly caused by aerobic psychrotrophic bacteria
  • Spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement

(not checked)

55
Q

Choose the correct statements:
- Salmonella-contamination of the carcasses should be checked according to the
microbiological regulation of the EU.
- Salmonella-contamination of the carcasses should be checked according to the
zoonosis regulation of the EU
- Carcasses can be put on the market irrespective of the results of the Salmonella
process hygiene checks performed at the slaughterhouse.
- Carcasses found positive for Salmonella in the process hygiene tests at the
slaughterhouse must not be put on the market.

A
  • Salmonella-contamination of the carcasses should be checked according to the microbiological regulation of the EU.
  • Carcasses found positive for Salmonella in the process hygiene tests at the slaughterhouse must not be put on the market.

(not checked)

56
Q

Choose the CORRECT answers:
- When applying immersion chilling, the maximum water temperature at the point of
outlet is 16 °C
- When applying immersion chilling, the maximum water temperature at the point of
outlet is 4 °C.
- Chilling is a critical step of poultry slaughter in terms of HACCP.
- Evisceration is a critical step of poultry slaughter in terms of HACCP.

A
  • When applying immersion chilling, the maximum water temperature at the point of outlet is 4 °C.
  • Chilling is a critical step of poultry slaughter in terms of HACCP.

(not checked)

57
Q

Choose the CORRECT answers:

  • Rigor mortis develops because of the reduction of pH.
  • Rigor mortis develops because of the lack of ATP.
  • The lack of ATP makes it impossible for actomyosin to dissociate.
  • The inadequate reduction of pH makes it impossible for actomyosin to dissociate.
A
  • Rigor mortis develops because of the lack of ATP.

- The lack of ATP makes it impossible for actomyosin to dissociate

58
Q

Choose the CORRECT answers:

  • Class,A” eggs shall be cooled to a temperature <5 °C in the egg packing centre in order to prevent bacterial contamination.
  • Class,A” eggs must not be cooled artificially in the egg packing centre.
  • Broken eggs must not be used for human consumption, at all.
  • Broken eggs can only be used for manufacture of heat-treated egg products.
A
  • Class,A” eggs shall be cooled to a temperature <5 °C in the egg packing centre in order to prevent bacterial contamination.
  • Broken eggs must not be used for human consumption, at all.

(not checked)

59
Q

Choose the CORRECT answers!

  • The primary objective of pasteurization is to destroy all forms of pathogenic bacteria.
  • The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria.
  • Pasteurization is a heat treatment performed at a temperature below 100°C.
  • Pasteurization is a heat treatment performed at a temperature above 100°C.
A
  • The primary objective of pasteurization is to destroy the vegetative forms of pathogenic bacteria.
  • Pasteurization is a heat treatment performed at a temperature below 100°C.
60
Q

For which animal species is scalding a characteristic slaughter moment?

  • Sheep
  • Swine
  • Poultry
  • Rabbit
A
  • Swine

- Poultry

61
Q

What are the conditions for enterotoxin production of S. aureus?

  • Just over 10 C
  • 40-60% of the strains that cause mastitis are capable of its production
  • The minimal germ count’ of human toxicosis is 10^6/ml.
  • The most common form of contamination is a primary infection
A
  • Just over 10 C
  • The minimal germ count’ of human toxicosis is 10^6/ml.

(ppt says this about temperature: Milk have to be cooled ≤ 8°C (under 10°C – slow-growing and no toxin production))

62
Q

Fat percentage in sour cream and light cream

  • Light sour cream: 10-15%
  • Sour cream: 15-25%
  • Sour cream: 25-40%
  • Light sour cream: 15-25%
A
  • Light sour cream: 10-15%
  • Sour cream: 15-25%

(+ sour sour cream is 25-40%)

63
Q

In which species is the Trichinella test obligatory?

  • cattle
  • poultry
  • pig
  • horse
A
  • pig

- horse

64
Q

What is the weight of L size eggs?

  • > 63g
  • <63g
  • <73g
  • > 73g
A
  • > 63g

- <73g

Food hygiene final (7 decks)

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