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Food hygiene final > FH1 mt2 > Flashcards

FH1 mt2 Flashcards

1
Q

What parameter is used to decide if there is a suspicion of added water in the milk ?

  • Fat content
  • Freezing point
  • Protein content
  • Lactose level
A
  • Freezing point
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2
Q

What helps the seperation of milk to skimmed milk and cream ?

  • Only the temperature
  • Only the centrifugal force
  • None of them
  • (Both of them)
A
  • Only the centrifugal force
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3
Q

Choose the correct statements!

  • Minced meat is more perishable because of its higher redox potential
  • Minced meat is more perishable because of its lower redox potential
  • Minced meat is more perishable because of its lower water activity
  • Minced meat is more perishable because of its lower pH
A
  • Minced meat is more perishable because of its higher redox potential
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4
Q

Choose the correct statements!

  • The spoilage of fresh meat and fish is mainly caused by anaerobic, psychrotrophic Gram-negative bacteria
  • The spoilage of fresh meat and fish is mainly caused by anaerobic, psychrotrophic Gram-positive bacteria
  • The spoilage of fresh meat and fish is mainly caused by aerobic, psychrotrophic Gram-negative bacteria
  • The spoilage of fresh meat and fish is mainly caused by aerobic, psychrotrophic Gram-positive bacteria
A
  • The spoilage of fresh meat and fish is mainly caused by aerobic, psychrotrophic Gram-negative bacteria
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5
Q

Which foods can be contaminated during primary production?

  • Minced meat
  • Vegetables
  • Sausage
  • Yoghurt
A
  • Vegetables
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6
Q

Which method is a receptor type test ?

  • Four-plate method
  • KIS test
  • Brilliant black reduction test
  • Snap test
A
  • Snap test
    ( + ROSA, betastar, snap-test, metasafe beta lactam)
    (microbiological growth inhibition: KIS, 4-plate, Delvo, Brilliant black reduction)
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7
Q

Choose the correct statements!

  • Pasteurization is a heat treatment performed at temperatures exceeding 100 °C aimed at complete destruction of all microorganisms
  • Pasteurization is a heat treatment performed at temperatures below 100 °C aimed at complete destruction of all microorganisms
  • Pasteurization is a heat treatment performed at temperatures below 100 °C aimed at the destruction of vegetative forms of pathogenic bacteria
  • Pasteurization is a heat treatment performed at temperatures exceeding 100 °C aimed at destruction of vegetative forms of pathogenic bacteria
A
  • Pasteurization is a heat treatment performed at temperatures below 100 °C aimed at the destruction of vegetative forms of pathogenic bacteria
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8
Q

Choose the correct statements!

  • Codex alimentarius is a global regulation system the illegal instruments of which forms the basis of the food hygiene legislation
  • Codex alimentarius is a global regulation system the professional, non-legal documents of which form the basis of the food hygiene legislation
  • Codex alimentarius is an EU regulation system the legal instruments of which form the basis of the food- hygiene legislation
  • Codex alimentarius is an EU regulation system the professional, non-legal documents of which form the basis of the food-hygiene legislation
A
  • Codex alimentarius is a global regulation system the professional, non-legal documents of which form the basis of the food hygiene legislation
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9
Q

What is the food safety inspector supposed to do if the SnapTest shows positive results to any antibiotic groups?
- All batches of the given product shall be retracted from the consumers and go to be destroyed
- All batches of the given product shall be retracted from the consumers
- Further laboratory test are necessary and all batches of the given product shall go to be destroyed
- Further laboratory test are necessary and all batches of the given product shall be retracted from the
consumers

A
  • Further laboratory test are necessary and all batches of the given product shall be retracted from the
    consumers
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10
Q

What is the maximum permissible nitrite-ion content of drinking water?

  • 0.05 mg/l
  • 0.5 mg/l
  • 5 mg/l
  • 50 mg/l
A
  • 0.5 mg/l
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11
Q

What kind of combination of phosphatase-peroxidase results cannot happen?

  • Phosphates: positive - peroxidase: positive
  • Phosphates: positive - peroxidase: negative
  • Phosphates: negative - peroxidase: negative
  • Phosphates: negative - peroxidase: negative
A
  • Phosphates: positive - peroxidase: negative
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12
Q

What is the difference between UHT and ESL heat treatment:

  • The temperature
  • The time
  • The time and the temperature
  • Just one of them can be used for the heat treatment of milk
A
  • The time and the temperature
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13
Q

What is the optimal temperature of the yogurt culture?

  • 42-45 °C
  • 27-30 °C
  • 15-20 °C
  • 32-37 °C
A
  • 42-45 °C
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14
Q

What is NOT characteristic of the objective inspection program?

  • It is used to survey the attributes of food
  • The sample is selected by targeted risk evaluation
  • The results of the investigation are valid for the whole population
  • The sample is selected ramdomly
A
  • The sample is selected by targeted risk evaluation
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15
Q

Which method is a microbial growth inhibition test?

  • ROSA test
  • Delvo test
  • Snap test
  • Beta star test
A
  • Delvo test
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16
Q

Which microbes act in synergism in yogurt products?

  • Lactobacillus delbruckii subsp. Bulgaricus and Saccharomyces cerevisiae
  • Bifidobacteria and Streptococcus thermophillus
  • Bifidobacteria and Lactobacillus delbruckii subsp. Bulgaricus
  • Lactobacillus delbruckii subsp. Bulgaricus and Streptococcus thermophillus
A
  • Lactobacillus delbruckii subsp. Bulgaricus and Streptococcus thermophillus
17
Q

What is the fat content range characteristic of fermented milk products?

  • 0.1-10.0%
  • Only 0.1-5.0%
  • Only 5.0-10.0%
  • Above 10.0%
18
Q

Choose the correct statements!

  • Spoilage is a profound qualitative change as a result of which the food becomes unfit for human consumption
  • Spoilage is a profound safety change as a result of which the food becomes unfit for human consumption
  • Spoilage is a mild qualitative change as a result of which the food becomes unfit for human consumption
  • Spoilage is a mild safety change as a result of which the food becomes unfit for human consumption
A
  • Spoilage is a profound qualitative change as a result of which the food becomes unfit for human consumption
19
Q

Choose the correct statements!

  • Moulds usually require more water for their growth than bacteria
  • Yeasts usually require more water for their growth than bacteria
  • Viruses require more water for their growth than bacteria
  • Moulds usually require less water for their growth than bacteria
A
  • Moulds usually require less water for their growth than bacteria
20
Q

Which type of sample shall NOT be taken in case of foods of animal origin during the primary production?

  • Samples from live animals
  • Blood
  • Feed
  • Sausage
21
Q

What is the food of which the official quantity is NOT 500g?

  • Fresh fruit
  • Mammal fat
  • Poultry fresh meat
  • Minced meat
A
  • Fresh fruit (1 kg)
22
Q

Choose the correct statements!

  • In the EU, the current rules of food hygiene are based on directives of vertical nature
  • In the EU, the current rules of food hygiene are based on regulations of vertical nature
  • In the EU, the current rules of food hygiene are based on directives of horizontal nature
  • In the EU, the current rules of food hygiene are based on regulations of horizontal nature
A
  • In the EU, the current rules of food hygiene are based on directives of vertical nature
23
Q

Choose the correct statements!

  • HACCP is a food quality risk analysis and management system based on good hygiene practice
  • HACCP is a food safety risk analysis and management system based on good hygiene practice
  • Good hygiene practice is a food quality risk management system based on the HACCP principles
  • Good hygiene practice is a food safety risk management system based on the HACCP principles
A
  • HACCP is a food safety risk analysis and management system based on good hygiene practice
24
Q

Choose the correct statements:

  • Increase of the potential acidity degree of fresh milk indicated souring of milk
  • Increase of the potential acidity degree of fresh milk indicates mastitis
  • Increase of the potential acidity degree of fresh milk indicated a decrease of the pH of milk
  • Decrease of the potential acidity decree of fresh milk indicates the souring of milk
A
  • Increase of the potential acidity degree of fresh milk indicated a decrease of the pH of milk
25
Q

Choose the correct statements!

  • S. aureus strains causing mastitis in cattle can induce mastitis in humans after taken up with the milk
  • S. aureus strains causing mastitis in cattle can induce septicaemia in humans after taken up with the milk
  • S. aureus strains causing mastitis in cattle can produce enterotoxin in the milk that can cause disease in humans
  • S. aureus strains causing mastitis in cattle can produce enterotoxin in the GI tract of the consumer that can cause disease
A
  • S. aureus strains causing mastitis in cattle can produce enterotoxin in the milk that can cause disease in humans
26
Q

For which animal species and its product specified the annual No of sample based on the No of the slaughtered animals in the previous year?

  • Cow milk
  • Swine
  • Chicken egg
  • Honey
A
  • Swine
    ( + cow)
    (production figure: broiler chicken, turkey, milk, egg)
27
Q

Which compounds are gound in Group A to be tested as a chemical substance during chemical control?

  • Anabolic substances
  • Heavy metals
  • Environmental contaminants
  • Antihelmintics
A
  • Anabolic substances
  • Heavy metals

both of these are group A, the other two are group B

28
Q

Which of the following is the correct assessment for the Delvo test?

  • If its colour is yellow, it is positive because antibiotic residues lower the pH of the system
  • If its colour is yellow, it is positive because antibiotic residues increase the pH of the system
  • If its colour is purple, it is positive because antibiotic residues lower the pH of the system
  • If its colour is purple, it is positive because antibiotic residues inhibited the growth of bacteria
A
  • If its colour is purple, it is positive because antibiotic residues inhibited the growth of bacteria
29
Q

Which of the following heat treatment do NOT cause caramellization of milk sugar

  • HTST pasteurization
  • UHT
  • ESL
  • None of them
A
  • HTST pasteurization (?)
30
Q

Qualitative or quantitative analysis comes first in the case of an unknown contaminant.

  • No general rule, the lab personnel will decide
  • No general rule, as the client (who sends the sample for analysis) asks
  • By all means the qualitative
  • By all means the quantitative
A
  • By all means the qualitative
  • By all means the quantitative

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Food hygiene final (7 decks)

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