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Food Hygiene Final > Extra > Flashcards

Extra Flashcards

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1
Q

Choose the correct answers!

a) The redox potential of fresh meat is higher than that of the minced meat
b) The redox potential of fresh meat is lower than that of minced meat
c) ) In general, the pH optimum of bacteria is lower than that of moulds
d) In general, the pH optimum of bacteria is higher than that of moulds

A

b) The redox potential of fresh meat is lower than that of minced meat
d) In general, the pH optimum of bacteria is higher than that of moulds

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2
Q

Choose the CORRECT answers!

a) The primary responsibility for food safety rests with the food safety authorities
b) The primary responsibility for food safety rests with the food producer
c) The conditions and rules of food hygiene primarily aim at achieving adequate food quality
d) The conditions and rules of food hygiene primarily aim at achieving adequate food safety

A

a) The primary responsibility for food safety rests with the food safety authorities
d) The conditions and rules of food hygiene primarily aim at achieving adequate food safety

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3
Q

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a) Yersinia enterocolitica is a mesophilic bacterium
b) Yersinia enterocolitica is a psychrophilic bacterium
c) Yersinia enterocolitica typically cause extraintestinal signs in humans
d) Yersinia enterocolitica typically cause intestinal signs in humans

A

b) Yersinia enterocolitica is a psychrophilic bacterium

d) Yersinia enterocolitica typically cause intestinal signs in humans

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4
Q

Choose the correct answers

a) The acid resistance of verotoxin-producing strains is higher than other E.coli strains
b) The acid resistance of verotoxin-producing strains is lower than other E.coli strains
c) The “hamburger disease” is caused by verotoxin-producing E.coli
d) The “hamburger disease” is caused by Listeria monocytogenes

A

a) The acid resistance of verotoxin-producing strains is higher than other E.coli strains
c) The “hamburger disease” is caused by verotoxin-producing E.coli

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5
Q

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a) Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in
the environment
b) Organophosphates are highly lipid-soluble compounds with a tendency to persist in the
environment
c) Pyretroids are persisting compounds in the environment
d) Pyretroids do not persist in the environment

A

a) Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in
the environment

c) Pyretroids are persisting compounds in the environment

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6
Q

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a) Scombrotoxin is a biogenic amine
b) Scombrotoxin is a mycotoxin
c) Patulin is a mycotoxin
d) Solanine is a mycotoxin

A

a) Scombrotoxin is a biogenic amine

c) Patulin is a mycotoxin

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7
Q

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a) The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
b) The typical, lasting red colour of cured meat products is due to oxymyoglobin
c) For slow curing with dry salting, exclusively a nitrite-containing curing salt may be used
d) For slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

A

a) The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
c) For slow curing with dry salting, exclusively a nitrite-containing curing salt may be used

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8
Q

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a) Cheesemaking is based on the coagulation of caseins
b) Cheesemaking is based on the coagulation of milk fats
c) Late blowing of hard cheeses resulting in large holes are caused by clostridia
d) Late blowing of hard cheeses resulting in large holes are caused by coliforms

A

a) Cheesemaking is based on the coagulation of caseins

c) Late blowing of hard cheeses resulting in large holes are caused by clostridia

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9
Q

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a) One of the decisions concerning the meat is the conditional fitness for human
consumption
b) The meat can be declared fit for human consumption after treatment
c) In poultry, the fact that the meat is fit for human consumption is expressed by the
application of the identity mark
d) In poultry, the fact that the meat is fit for human consumption is expressed by the
application of the health mark (meat stamp)

A

b) The meat can be declared fit for human consumption after treatment

c) In poultry, the fact that the meat is fit for human consumption is expressed by the
application of the identity mark

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10
Q

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a) PSE-type meat ageing is a consequence of a less-than-average pH drop
b) DFD-type meat ageing is a consequence of a less-than-average pH drop
c) DFD meat is more prone to spoilage
d) PSE meat is more prone to spoilage

A

b) DFD-type meat ageing is a consequence of a less-than-average pH drop
c) DFD meat is more prone to spoilage

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11
Q

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a) S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk
b) S. aureus may survive in chocolates, but cannot produce enterotoxins posing a food safety
risk
c) Clostridium botulinum spores may germinate and produce toxins in the honey
d) Due to the low water activity and low pH of honey, even bacterium spores are unable to
germinate in it

A

a) S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk
c) Clostridium botulinum spores may germinate and produce toxins in the honey

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12
Q

Choose the correct answers!

a) Live bivalve molluscs collected from Class “A” areas are suitable for human consumption
after treatment only
b) Live bivalve molluscs deriving from Class “A” areas can be collected for direct human
consumption
c) The production areas of live bivalve molluscs are classified based on the level of faecal
contamination
d) The production areas of live bivalve molluscs are classified based on the level of marine
biotoxin contamination

A

b) Live bivalve molluscs deriving from Class “A” areas can be collected for direct human
consumption

d) The production areas of live bivalve molluscs are classified based on the level of marine
biotoxin contamination

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13
Q

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a) Animals suspected for Campylobacter infection can be slaughtered unconditionally
b) Animals suspected for Campylobacter infection shall be slaughtered separately
c) If any form of yersiniosis is diagnosed at meat inspection, the whole carcass shall be
declared unfit for human consumption
d) If any form of yersiniosis is diagnosed at meat inspection, only the affected organs shall be
declared unfit for human consumption

A

a) Animals suspected for Campylobacter infection can be slaughtered unconditionally

c) If any form of yersiniosis is diagnosed at meat inspection, the whole carcass shall be
declared unfit for human consumption

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14
Q

Choose the correct answers!

a) Q fever has a meat inspection significance mainly in cattle
b) Q fever has a meat inspection significance mainly in pigs
c) If Q fever is diagnosed at the meat inspection, only the affected organs shall be
condemned
d) If Q fever is diagnosed at the meat inspection, the whole carcass shall be condemned

A

a) Q fever has a meat inspection significance mainly in cattle
d) If Q fever is diagnosed at the meat inspection, the whole carcass shall be condemned

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15
Q

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a) In sheep, the most characteristic sign of foot and mouth disease is mild lameness
b) In goats, the most characteristic sign of foot and mouth disease is mild lameness
c) In cattle, the most characteristic sign of foot and mouth disease is mild lameness
d) In pigs, characteristic sign of foot and mouth disease is mild lameness due to painful foot
lesions

A

a) In sheep, the most characteristic sign of foot and mouth disease is mild lameness

d) In pigs, characteristic sign of foot and mouth disease is mild lameness due to painful foot
lesions

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16
Q

Choose the correct answers!

a) Retail supermarkets are subject of approval according to the regulation 853/2004/EC
b) Retail supermarkets are not subject of approval according to the regulation 853/2004/EC c) Mass caterers are subject to approval according to the regulation 853/2004/EC
d) Mass caterers are not subject to approval according to the regulation 853/2004/EC

A

b) Retail supermarkets are not subject of approval according

d) Mass caterers are not subject to approval according to the regulation 853/2004/EC

17
Q

Choose the correct answers!

a) The EU legislation does not quantify the frequency of official controls
b) According to the corresponding EU legislation, food processing establishments shall be
controlled at least annually
c) Conformity of the monitoring procedures with the critical limits is a major element of the
GHP audit
d) Conformity of the monitoring procedures with the critical limits is a major element of the
HACCP audit

A

a) The EU legislation does not quantify the frequency of official controls

c) Conformity of the monitoring procedures with the critical limits is a major element of the
GHP audit

18
Q

Choose the correct answers!

a) In most European countriesa single uniform food chain control authority is involved in the
official food control
b) In Hungary, there is a single uniform food chain control authority
c) In most European countries a single uniform food chain control authority is involved in the
official food control
d) In most European countries multiple authorities with shared responsibilities are involved
in the official food control

A

b) In Hungary, there is a single uniform food chain control authority

d) In most European countries multiple authorities with shared responsibilities are involved
in the official food control

19
Q

Choose the correct answers!

a) The rules of small-scale production of foods of animal origin are regulated on EU level
b) The rules of small-scale production fo foods of animal origin shall be determined
nationally
c) Mass catering belongs to retail operations
d) Mass catering belongs to wholesale operations

A

b) The rules of small-scale production fo foods of animal origin shall be determined
nationally

c) Mass catering belongs to retail operations

20
Q

Choose the right solutions (practical 1)

a) The ‘c’ value means the sample number
b) The ‘c’ value means the number of sample units giving values over m or between m and
c) If the coagulase-positive Staphylococcus count in the meat product is higher than 105
cfu/g, then the product must also be tested for the presence of staphylococcus
enterotoxin
d) If the coagulase-positive Staphylococcus count in cheese is higher than 105 cfu/g, then the
product must also be tested for the presence of staphylococcus enterotoxin

A

b) The ‘c’ value means the number of sample units giving values over m or between m and

d) If the coagulase-positive Staphylococcus count in cheese is higher than 105 cfu/g, then the
product must also be tested for the presence of staphylococcus enterotoxin

21
Q

Choose the correct answers (practical 2)

a) Lactoscan equipment is used to perform microbial growth inhibition test
b) Lactoscan equipment is used by the raw milk reception mainly for the determination of
milk fat and milk protein, which is important by the price quotation of the milk
c) Lactoscan equipment is used to determine the toal plate count of the received raw milk
d) Lactoscan equipment is not just for raw milk useful, but it is also applied in case of
analysing already heat treated milk during manufacture of dairy products

A

b) Lactoscan equipment is used by the raw milk reception mainly for the determination of
milk fat and milk protein, which is important by the price quotation of the milk

d) Lactoscan equipment is not just for raw milk useful, but it is also applied in case of
analysing already heat treated milk during manufacture of dairy products

22
Q

Choose the right solutions. (Practical 3)

a) The whipped cream must be matured
b) The churning is a phase reversion process
c) Butter rancidity is the result of protein breakdown
d) Rancing is caused by microbial activity

A

b) The churning is a phase reversion process

d) Rancing is caused by microbial activity

23
Q

Choose the correct answers! (Practical 3)

a) Buttermilk is a byproduct of churning
b) Buttermilk cannot be separed by washing
c) Physical ripening of cream results sour bitter
d) Biological ripening of cream results sour butter

A

a) Buttermilk is a byproduct of churning

d) Biological ripening of cream results sour butter

Food Hygiene Final (4 decks)

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