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Food hygiene final > FH2 mt 1 > Flashcards

FH2 mt 1 Flashcards

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1
Q

Which processes can be performed in the clean area?

a. Heading
b. Fileting
c. Gutting
d. Cutting

A

b. Fileting

d. Cutting

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2
Q

What is the maximum allowable temperature for ruminant meat?

a. 7C for carcass
b. 4C for offal
c. 4C for carcass
d. 3C for offal

A

a. 7C for carcass
d. 3C for offal

(offal: max 3 swine cattle, 3 poultry)
(carcass: max 7 swine, cattle, 4 poultry)

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3
Q

Which body parts can be removed from the pig before the meat inspection?

a. Mandibula
b. Ear roots
c. Tail
d. Eyes

A

b. Ear roots

d. Eyes

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4
Q

What is characteristic of BSE?

a. It is really widespread in Europe, vaccination is mandatory 1x year
b. It is caused by abnormal prions
c. The carcass of cattle suspected for the disease can only be fit after heat treatment
d. It is caused by abnormal proteins

A

b. It is caused by abnormal prions

d. It is caused by abnormal proteins (misfolded)

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5
Q

What conditions must animal transport meet?

a. Ad libitum drinking water must be provided for the animals
b. Adequate ventilation
c. Ensuring a species-specific posture
d. Adequate feed supply

A

b. Adequate ventilation

c. Ensuring a species-specific posture

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6
Q

What is characteristic for calpains?

a. They have a role in ageing of poultry meat
b. They can be found in lysosomes
c. They catalyze the degradation of interstitial tissue proteins
d. They particularly catalyze the degradation of actinomycin complex

A

a. They have a role in ageing of poultry meat

c. They catalyze the degradation of interstitial tissue proteins

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7
Q

What pathogens are part of the food safety criteria for live marine molluscs

a. L. monocytogenes
b. Salmonella
c. E. coli
d. Coagulase- positive staphylococcus

A

b. Salmonella

c. E. coli

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8
Q

Which of these abnormalities are fit for human consumption?

a. DFD meat aging
b. Insufficient bleeding
c. Emaciated animals
d. Lipochromatosis

A

a. DFD meat aging

d. Lipochromatosis

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9
Q

What is true for waste reuse?

a. It is done within the same industry (sector)
b. Waste is reused in its original form, or with minor modifications
c. Only the reuse of the original purpose belongs to this term
d. Only the reuse at the site of waste generation belongs to this term

A

a. It is done within the same industry (sector)

b. Waste is reused in its original form, or with minor modifications

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10
Q

Which of these informations are mandatory?

a. All ingredients with their ratios in percentages
b. The date of manufacturing, given in day/month/year format
c. Energy content in 100g or 100ml product
d. Storage conditions

A

b. The date of manufacturing, given in day/month/year format

d. Storage conditions

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11
Q

What is the TRACES system?

a. The aim to track movement of animals and animal products (among other things)
b. It must be used during the trade between member states
c. It must be used when importing from a third country
d. The aim is to find

A

a. The aim to track movement of animals and animal products (among other things)
c. It must be used when importing from a third country

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12
Q

Which of the following is true about emergency slaughter?

a. It means the slaughter of infected and suspected animals
b. It means the slaughter of injured animals
c. It means bloodless killing
d. The meat can be fit for human consumption

A

b. It means the slaughter of injured animals

d. The meat can be fit for human consumption

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13
Q

Which of these statements are NOT characteristic of primary packaging?

a. It is with indirect contact with food, it is the outermost protection of batches
b. It provides useful information to the consumers
c. It can be divided into smaller units, called secondary packaging
d. It is important that is does not pose a human health risk

A

a. It is with indirect contact with food, it is the outermost protection of batches
c. It can be divided into smaller units, called secondary packaging

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14
Q

Which term does not belong to the definition of waste?

a. Hazardous material
b. Became redundant on the site of generation
c. It is not utilizable directly further
d. May be treated together with the main mass flow

A

a. Hazardous material

d. May be treated together with the main mass flow

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15
Q

Which of the following sentences are true?

a. In cattle, the head lymph nodes must be palpated in every carcass
b. In pigs, the head lymph nodes must be palpated in every carcass
c. Palpation of the organ can cause cross-contamination of the carcass
d. Incision of the organs can cause cross-contamination of the carcass

A

c. Palpation of the organ can cause cross-contamination of the carcass
d. Incision of the organs can cause cross-contamination of the carcass

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16
Q

Which of these are NOT mandatory on food label?

a. Name of producer
b. Nutritional claim
c. Alcohol content in case of bakery products
d. Weight of product

A

b. Nutritional claim

c. Alcohol content in case of bakery products

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17
Q

Which of the egg´s attributes give information about its freshness?

a. The size of the air space
b. The size of the germinal disk
c. The size of the pores
d. The consistency of the albumen

A

a. The size of the air space

d. The consistency of the albumen

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18
Q

What is the difference between slow and fast curing?

a. The main difference is in processing, as by slow curing the product is made with salt, nitrites or nitrates for preservation, color and taste development. Therefore meat parts are merged or surface treated with (picking) salts and ripened
b. The main difference is in processing, as by slow curing the product is made with salt, nitrites and nitrates and other additives to help color and taste development. Curing solution is injected and/or added under vacuum to the tissues or surface treated with (pickling) salts and ripened
c. After slow curing the cured meat part can be ripened even for 1 year, which is not typical for fast curing
d. Foil-packaged ham and pressed ham is made with slow curing and cannot be produced by fast curing

A

a. The main difference is in processing, as by slow curing the product is made with salt, nitrites or nitrates for preservation, color and taste development. Therefore meat parts are merged or surface treated with (picking) salts and ripened
c. After slow curing the cured meat part can be ripened even for 1 year, which is not typical for fast curing

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19
Q

What can we use to differentiate between icterus and carotenosis?

a. With Loeffers test
b. By checking the solubility of the yellow pigment
c. Looking for signs of disease, malaise in live animals
d. With cooking test

A

b. By checking the solubility of the yellow pigment

c. Looking for signs of disease, malaise in live animals

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20
Q

Which of these are allergens?

a. Sesame seeds
b. Parsley
c. Anise/aniseed
d. Mustard

A

a. Sesame seeds

d. Mustard

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21
Q

Which conditions must be ensured on the farm?

a. The stock must be continuously investigated by a veterinarian
b. Evisceration of the game is prohibited on the farm
c. The game can be processed on the farm
d. Farm has to be adequate premises to perform the hygienic slaughter

A

a. The stock must be continuously investigated by a veterinarian
d. Farm has to be adequate premises to perform the hygienic slaughter

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22
Q

Which countries operate the RASFF system?

a. EU member states
b. The European countries
c. Switzerland, Norway, Iceland and Liechtenstein
d. Turkey, Israel, Moldavia

A

a. EU member states

c. Switzerland, Norway, Iceland and Liechtenstein

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23
Q

Which of the following statements are FALSE about normal meat aging?

a. The decreased pH is due to lactic acid
b. The increased pH is due to ammonia
c. It takes around 45 min.
d. The final pH is well below 6

A

b. The increased pH is due to ammonia

c. It takes around 45 min.

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24
Q

The RASFF system contain alerts concerning the safety of?

a. Livestock
b. Food industrial appliances
c. Alcoholic beverages
d. Food additives

A

c. Alcoholic beverages

d. Food additives

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25
Q

Which of the following statements are TRUE for PSE meat?

a. Is usually occurs in cattle
b. There is a sudden pH drop at the beginning of meat aging
c. The meat is fit for human consumption
d. The glycogen content of the muscles is decreased

A

b. There is a sudden pH drop at the beginning of meat aging

c. The meat is fit for human consumption

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26
Q

What are the notifiable diseases of fish?

a. Spring viraemia of carp
b. Viral haemorrhagic septicaemia of salmonids
c. Ichthyophthirius multifiliis
d. Bothriocephalosis

A

a. Spring viraemia of carp

b. Viral haemorrhagic septicaemia of salmonids

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27
Q

What forms of biotoxins can occur in fishery products?

a. Paralytic shellfish poison (PSP)
b. Vomiting shellfish poison (VSP)
c. Fainting shellfish poison (FSP)
d. Amnesic shellfish poison (ASP)

A

a. Paralytic shellfish poison (PSP)

d. Amnesic shellfish poison (ASP)

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28
Q

For which fish types are candling part of the official control?

a. Fillet
b. Herring
c. Flounder
d. Scomboid species

A

a. Fillet

c. Flounder

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29
Q

In case of fishery products, what sampling is required in case of doubtful results of organoleptic evaluation?

a. Total volatile basic nitrogen (TVB-N)
b. Total protein (TP)
c. Cadaverine level (CL)
d. Trimethyl-amin nitrogen (TMA-N)

A

a. Total volatile basic nitrogen (TVB-N)

d. Trimethyl-amin nitrogen (TMA-N)

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30
Q

What is true about INTRA trade?

a. It means trade inside the border of a member state
b. The documentation must be shared through the TRACES system
c. There is a thorough inspection at the border control post
d. It means the trade between EU member states

A

b. The documentation must be shared through the TRACES system
d. It means the trade between EU member states

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31
Q

The meat stamp contains the:

a. Approval number of the meat processing plant
b. The abbreviation of the ‘European communities’
c. The ISO code of the country of origin
d. The passport number of the cattle

A

b. The abbreviation of the ‘European communities’

c. The ISO code of the country of origin

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32
Q

What are the characteristics of meat if the glycogen storage of the muscles was depleted?

a. The pH remains high
b. It is exsudative
c. It is unfit for human consumption
d. It is more suitable for bacterial growth

A

a. The pH remains high

d. It is more suitable for bacterial growth

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33
Q

Which technique can be used for ammonia detection?

a. Reder test
b. Nessler’s test
c. Lead acetate test
d. Ebers test

A

b. Nessler’s test

d. Ebers test

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34
Q

Which of the following techniques can be used to evaluate the water holding capacity?

a. Ebers test
b. Filter paper method with Grau-Hamm device
c. Warner-Bratzler shear force test
d. Measure dripping loss

A

b. Filter paper method with Grau-Hamm device

d. Measure dripping loss

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35
Q

Which of these nutrients is voluntary information of the label of a food product?

a. Salt
b. Fiber
c. Protein
d. Glucose

A

b. Fiber

d. Glucose

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36
Q

What is characteristic to intelligent packaging?

a. It gives information from the storage condition of food even before buying the product
b. It is capable to show the actual temperature of the given product
c. The consumer can only see it after opening the food packaging
d. It is mainly used for bakery products to absorb moisture

A

a. It gives information from the storage condition of food even before buying the product
b. It is capable to show the actual temperature of the given product

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37
Q

Food industrial wastes are not typified by the following?

a. Generally low water content
b. Are generated at geographically scattered locations
c. Contain quickly decomposing organic materials
d. All can get back to nature with the natural cycling of biomass

A

a. Generally low water content

d. All can get back to nature with the natural cycling of biomass

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38
Q

Which word is not among the terms behind the abbreviation RASFF?

a. Livestock
b. Feed
c. Water
d. Food

A

a. Livestock

c. Water

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39
Q

Which components are responsible for the protection of the egg?

a. Vitamin B
b. High pH
c. Cuticle
d. Chitin

A

b. High pH

c. Cuticle

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40
Q

Which of these are red meat products?

a. Salami
b. Lyoner
c. Foil packaged ham
d. Bologna-type sausages

A

b. Lyoner

d. Bologna-type sausages

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41
Q

What is characteristic for marketing of hunted game?

a. The hunted game can be marketed to final consumer in small amount only
b. The hunted game cannot be used for private consumption
c. The hunted game can be marketed to catering facility in small amount only
d. The hunted game can be marketed further by the private consume

A

a. The hunted game can be marketed to final consumer in small amount only
c. The hunted game can be marketed to catering facility in small amount only

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42
Q

Which statement is true?

a. Due to maintaining the flesh of fish will become softer with characteristic taste
b. Salting is not applied during smoking
c. The fish bodies are ripened for 1-2 years in the metal can in case of canned products
d. The breaded marinating product is produced by cooking of fish

A

c. The fish bodies are ripened for 1-2 years in the metal can in case of canned products
d. The breaded marinating product is produced by cooking of fish

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43
Q

Where is the identification mark (meat stamp) for poultry and rabbits?

a. In the case of poultry on the packaging
b. In the case of poultry on the carcass
c. In the case of rabbit on the packaging
d. In the case of rabbit on the carcass

A

a. In the case of poultry on the packaging

c. In the case of rabbit on the packaging

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44
Q

During the inspection of adults cattle head, the …. has to be incised/cut in every case

a. Retropharyngeal lymph nodes
b. Tongue
c. Masseter muscles
d. Parotid lymph node

A

a. Retropharyngeal lymph nodes
c. Masseter muscles

+ D, since all 3 Ln of the head are sliced…

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45
Q

In the case of pig slaughter, which pathogens should be tested during the microbiological examination of slaughter hygiene?

a. Enterobacteriaceae
b. E. coli
c. Salmonella
d. L. monocytogenes

A

a. Enterobacteriaceae

c. Salmonella

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46
Q

In which case is the meat stamp not applied?

a. Before arrival of Trichinella results
b. Fit for human consumption carcass of rabbit
c. Non-generalised Trichinella infection
d. If carcass of the slaughtered cattle contain SRM

A

c. Non-generalised Trichinella infection
d. If carcass of the slaughtered cattle contain SRM

også kanskje B, siden carcass of rabbit ikke får stamp direkte på seg (?)

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47
Q

The veterinarian may ban slaughter until further measure if?

a. The animal show signs of exhaustion
b. Animals come from surveillance zone
c. Assessment of the health status of the animal requires further examination
d. The animals have been shown to carry a zoonotic pathogen

A

a. The animal show signs of exhaustion

c. Assessment of the health status of the animal requires further examination

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48
Q

What is the characteristic for chemical composition of meat?

a. Has high biological value
b. Its an important source of vit. E
c. Has high fat content
d. Has low carbohydrate content

A

a. Has high biological value

d. Has low carbohydrate content

49
Q

What characteristics does an official test include for live fish

a. Sex
b. Viability (movement, respiration)
c. Body length
d. General health status

A

b. Viability (movement, respiration)

d. General health status

50
Q

What tests are requires for official inspection of frozen fish?

a. Floating probe
b. Cooking/frying test
c. Muscle parasites
d. Water binding capacity

A

b. Cooking/frying test

c. Muscle parasites

51
Q

What is the histamine limit for fishery products?

a. 100-200 mg/kg for general products
b. 200-400 mg/kg for general products
c. 100-200 mg/kg after enzymatic maturation
d. 200-400 mg/kg after enzymatic maturation

A

a. 100-200 mg/kg for general products

d. 200-400 mg/kg after enzymatic maturation

52
Q

Which of the following sentences are true about the integrated meat inspection?

a. It means the separated slaughter of suspicious animals
b. It greatly depends on food chain information
c. It depends on the live animal inspection at the farm
d. Slaughtering can only happen at the closet slaughterhouse

A

b. It greatly depends on food chain information

c. It depends on the live animal inspection at the farm

53
Q

Which document’s check is mandatory during every control?

a. Cattle passport
b. The permission of the transporting vehicle
c. Animal health certificate
d. Common veterinary document

A

a. Cattle passport

c. Animal health certificate

54
Q

Which of these are health claims?

a. It can contribute to fibre rich diet
b. It may contribute to healthy brain function
c. The consumption of this food can be inserted to low-salt diet
d. It plays a role in proper functions of the immune system

A

b. It may contribute to healthy brain function

d. It plays a role in proper functions of the immune system

55
Q

In which cases is the oval mark mandatory?

a. Sliced meat
b. Chocolate
c. Bakery products
d. Fermented dairy products

A

a. Sliced meat

d. Fermented dairy products

56
Q

What kind of rule shall be kept if material is intended to be used as a by-product in the food industry?

a. Precise records shall be kept about it
b. Food hygiene rules shall strictly apply
c. It can only be processed on the same processing line as the main product was
d. Expiry/ use to dates are strictly observed

A

a. Precise records shall be kept about it

b. Food hygiene rules shall strictly apply

57
Q

What are the characteristics of grade ‘A’ eggs?

a. It certifies that the egg is fit for human consumption without heat treatment
b. It might be used for the manufacturing of egg products
c. The yolk is slightly mobile
d. It doesn’t have an air space

A

a. It certifies that the egg is fit for human consumption without heat treatment
c. The yolk is slightly mobile

58
Q

Which processing steps are considered as critical control points (CCP) by production of Bologna-type sausage?

a. Cutting, mixing, grinding
b. Shaping, stuffing
c. Smoking, cooking
d. Cold storage

A

c. Smoking, cooking

d. Cold storage

59
Q

Which statement is true?

a. Large game can be skinned on the site
b. Large game can be eviscerated on the site,
c. Small game must be suspended in pair on metal rod
d. Small game can be eviscerated on the site

A

b. Large game can be eviscerated on the site,

c. Small game must be suspended in pair on metal rod

60
Q

Which statements is true?

a. Live bivalves harvested from class B production area can be transported to processing establishment without purification or relaying
b. The production areas are classified based on heavy metal content of the sediment
c. Shellfish collected from class C production area must be treated with heat instead of purification in the processing establishment
d. Live bivalves harvested from class A production area can be marketed only after heat treatment

A

b. The production areas are classified based on heavy metal content of the sediment
c. Shellfish collected from class C production area must be treated with heat instead of purification in the processing establishment

61
Q

Typically, how are poultry placed in the transport vehicle

a. Tied up
b. Folded up on feet
c. In fixed cages
d. In mobile crates

A

c. In fixed cages

d. In mobile crates

62
Q

What are the signs of successful stunning in cattle?

a. The animal immediately collapses without trying to stand up
b. Torticollis
c. No cornea reflex
d. Automatic defecation

A

a. The animal immediately collapses without trying to stand up
c. No cornea reflex

63
Q

The stunning of pigs usually happens

a. Mechanically with a stunning gun
b. By carbon dioxide gas chambers
c. With electrodes placed on the head
d. Mechanically by a device that causes concussion

A

b. By carbon dioxide gas chambers

c. With electrodes placed on the head

64
Q

Which parts of the adult goat are considered SRM?

a. The spinal cord
b. The tonsils
c. The ileum
d. The skull

A

a. The spinal cord
d. The skull

(but actually all of them?)

65
Q

Which heavy metals are tested for molluscs?

a. Hg
b. Cu
c. Pb
d. Cd

A

c. Pb

d. Cd

66
Q

What are the main points of the food chain information?

a. Treatment and withdrawal periods
b. Dates of all vaccinations
c. The size of the farm
d. The information about the authorized veterinarian responsible for the farm

A

a. Treatment and withdrawal periods

d. The information about the authorized veterinarian responsible for the farm

67
Q

Choose the correct statements

a. Rigor mortis develops as a result of anaerobic glycolysis
b. Rigor mortis develops because of the lack of ATP
c. Rigor mortis passes due to the pH increase caused by bacteria
d. Rigor mortis passes due to protease enzymes

A

b. Rigor mortis develops because of the lack of ATP

d. Rigor mortis passes due to protease enzymes

68
Q

Examples of active packaging

a. Fungicide ripening foil
b. Labels with QR codes
c. Dye indicating the effects of temperature
d. Moisture absorbing pads

A

a. Fungicide ripening foil

d. Moisture absorbing pads

69
Q

What is the relation between the terms waste management, waste disposal and waste utilization?

a. Waste utilization covers waste disposal and the latter one covers waste management
b. Waste management covers waste utilization and the latter covers waste disposal
c. Waste management covers waste utilization
d. Waste management covers waste disposal

A

c. Waste management covers waste utilization

d. Waste management covers waste disposal

70
Q

Which term does not belong to the definition of waste?

a. Hazardous material
b. Became redundant on the site of generation
c. It is not utilizable directly further
d. It may be treated together with the main mass flows

A

a. Hazardous material

d. It may be treated together with the main mass flows

71
Q

Which criteria are specified in the 2073/2005 EC regulation?

a. 3-OH-butyric acid
b. Salmonella spp.
c. Enterobacteriaceae
d. Campylobacter spp.

A

b. Salmonella spp.

c. Enterobacteriaceae

72
Q

Is there a difference in salmonella count between meat products intended to be eaten raw and between poultry meat products intended to be eaten cooked related to food safety criteria?

a. No, in both cases zero tolerance is defined, which means salmonella cannot be present
b. Yes, there is a difference as salmonella is non-compliant only in case of poultry meat products intended to be eaten cooked (0/25g)
c. No, as Salmonella count for meat products intended to be raw is 0/25g, for poultry meat intended to be eaten cooked is 0/25g
d. Yes, there is a difference as salmonella is non-compliant only in case of meat products intended to be eaten raw (0/25g)

A

a. No, in both cases zero tolerance is defined, which means salmonella cannot be present
c. No, as Salmonella count for meat products intended to be raw is 0/25g, for poultry meat intended to be eaten cooked is 0/25g

73
Q

What is characterised for a trained person?

a. Trained person must have 10 years of experience
b. Trained person must have hunters certificate issued by the state and a special exam for examination
c. Trained person can be a veterinarian only
d. It is not necessary that the trained person must have special experience

A

a. Trained person must have 10 years of experience

b. Trained person must have hunters certificate issued by the state and a special exam for examination

74
Q

Which statements is true?

a. Live bivalves harvested from class C production area can be marketed directly for human consumption
b. Shellfish collected from class A production area can be marketed directly for human consumption
c. Live bivalves harvested from class C production area can be marketed after a long period relaying process
d. Shellfish collected from class B production area can be marketed directly for human consumption

A

b. Shellfish collected from class A production area can be marketed directly for human consumption
c. Live bivalves harvested from class C production area can be marketed after a long period relaying process

75
Q

In the case of cattle under 8 months of age, which organs inspection is less relevant?

a. Umbilical area
b. Udder and genitals
c. Joints
d. Masseters

A

b. Udder and genitals

d. Masseters

76
Q

What permits must the animal transport vehicle have?

a. Animal transport vehicles must have a low emission cert in order to protect the quality of the meat
b. The official permission of the vehicle for the transport of live animals
c. A road use permit
d. With the appropriate qualifications of the vehicle crew

A

b. The official permission of the vehicle for the transport of live animals
d. With the appropriate qualifications of the vehicle crew

77
Q

What is characteristic for myofibrils?

a. They are found in the sarcoplasm
b. They are the contractile element of the muscle
c. The sarcoplasmic reticulum surrounded it stores the potassium
d. They are the structural unit of the striated muscle

A

a. They are found in the sarcoplasm

b. They are the contractile element of the muscle

78
Q

What is characteristic for aged meat?

a. It has a paler brownish colour
b. It has odor of lactic acid
c. It has a glassy shine
d. It is inelastic to touch

A

a. It has a paler brownish colour

b. It has odor of lactic acid

79
Q

Which pair is true?

a. Ostertag: father of meat inspection
b. Ostertag: discovery of the causative agent of anthrax
c. Koch: father of meat inspection
d. Koch: discovery of the causative agent of anthrax

A

a. Ostertag: father of meat inspection

d. Koch: discovery of the causative agent of anthrax

80
Q

Which parts are considered SRM in every age group of cattle?

a. The last four meters of the colon
b. The spinal cord
c. The spleen
d. The tonsils

A

a. The last four meters of the colon

d. The tonsils

81
Q

What is the aim of singeing?

a. Removing fluff
b. Pre-frying the meat for subsequent heat treatments
c. The desired reddish-pink colour of the carcass
d. Reduction of germ count on the surface of the skin

A

a. Removing fluff

d. Reduction of germ count on the surface of the skin

82
Q

Which statements is true?

a. The successive catch of fish must be separated on the factory vessel
b. The clean and contaminated processes must not be separated on the factory vessels
c. Tools and equipment must be produced from those materials that are corrosion-resistant to seawater
d. The fishery products must not be chilled on the factory vessel

A

a. The successive catch of fish must be separated on the factory vessel
c. Tools and equipment must be produced from those materials that are corrosion-resistant to seawater

83
Q

Which requirements must be met at a game collection centre?

a. Establishment must not be fenced
b. The requires temperature is 10 C in the cold store
c. The establishment must have adequate cold store to suspend store of the carcass
d. Drinking quality water must be used in the establishment

A

c. The establishment must have adequate cold store to suspend store of the carcass
d. Drinking quality water must be used in the establishment

84
Q

When is the description ‘smoke flavoured’ applied on the product label?
a. When the product is NOT smoked with hardwood
b. When the smoke flavour is produced by using smoke aroma for surface treatment on the product
c. When the product is NOT smoked with birch wood
d. When the smoke flavour is produced by injecting the smoke aroma into
the product

A

b. When the smoke flavor is produced by using smoke aroma for surface treatment on the product
d. When the smoke flavor is produced by injecting the smoke aroma into
the product

85
Q

What is the difference between the professional and legal definition of waste?

a. Only technical aspects are covered by the professional definition
b. The professional defines the sub-term of secondary raw materials within the term of waste
c. Legal requirements appear in the legal definition as a potential waste generating factor
d. The legal definition is more concrete, concise

A

c. Legal requirements appear in the legal definition as a potential waste generating factor
d. The legal definition is more concrete, concise

(men usikker)
Tror kanskje B

86
Q

Which of these compounds cause the desirable colours of meat?

a. Oxymyoglobin
b. Metmyoglobin
c. Sulphmyoglobin
d. Bilirubin

A

a. Oxymyoglobin

b. Metmyoglobin

87
Q

What can increase the water-binding capacity of meat?

a. Heat treatment
b. Mincing of meat
c. Adding inorganic salt
d. Reducing pH

A

b. Mincing of meat

c. Adding inorganic salt

88
Q

What is TRUE about category 1 waste?

a. The most valuable category, it can be used for pet food
b. Bones, skin and feathers of healthy animals are considered here
c. The bodies of wild game suspected of a disease with public or animal health risk
d. The category with the highest risk, generally must be destroyed

A

c. The bodies of wild game suspected of a disease with public or animal health risk
d. The category with the highest risk, generally must be destroyed

89
Q

Within how much time after stunning does the ticking have to be performed

a. In case of gas stunning 20s
b. In case of gas stunning 30s
c. In case of electronic stunning 20s
d. In case of electronic stunning 30s

A

b. In case of gas stunning 30s

c. In case of electronic stunning 20s

90
Q

Which category of waste does ruminant blood belong to?

a. Over 8 months - category 1
b. Category 2 if it comes from a herd which is proven to be BSE free
c. Category 3 if it complied with regulation (EC)no 999/2001
d. Suitable for human consumption under 8 months of age (unless otherwise stated)

A

b. Category 2 if it comes from a herd which is proven to be BSE free
c. Category 3 if it complied with regulation (EC)no 999/2001

91
Q

Why is it necessary to withdraw feed before slaughter of poultry?

a. The avoid faecal contamination during transport
b. In order to empty the GI tract to reduce the risk of injury during evisceration
c. For economic reasons, animals are only fed for as long as they have to
d. To keep the animals alert during transport

A

a. The avoid faecal contamination during transport

b. In order to empty the GI tract to reduce the risk of injury during evisceration

92
Q

Which fishery products must be stored under ice at a temperature of melting ice?

a. Fresh fishery product
b. Edible liver, roe, milt
c. Fish to prepare canned product
d. Final product

A

a. Fresh fishery product

b. Edible liver, roe, milt

93
Q

When the hunted game is fit for consumption

a. Trichinella test is positive
b. If there are no signs or abnormalities that pose potential risk to public health
c. If the animal is cachexic and thus it has low fat content
d. If there are no expressed organoleptic changes

A

b. If there are no signs or abnormalities that pose potential risk to public health
d. If there are no expressed organoleptic changes

94
Q

What is typical for raw sausage made with starter culture?

a. Ripening is done by stepwise temperature decrease and starting at a higher ripening temperature, than by traditional dry sausage
b. Microflora is composed of lactobacillus species, salt resistant, and nitrate-reducing micrococcus, and enterococcus species
c. Raw sausage made with starter cultures have higher pH values than the traditional dry sausage
d. Microflora is composed mainly of special Nobile molds, Penicillium species

A

a. Ripening is done by stepwise temperature decrease and starting at a higher ripening temperature, than by traditional dry sausage
b. Microflora is composed of lactobacillus species, salt resistant, and nitrate-reducing micrococcus, and enterococcus species

95
Q

How warm water should be used during washing/ disinfection?

a. Tool disinfection min 72 C
b. Tool disinfection min 82 C
c. Handwashing water min 37 C
d. Handwashing water min 42 C

A

b. Tool disinfection min 82 C

d. Handwashing water min 42 C

96
Q

When is it not obligatory for the official veterinarian to attend a post-mortem inspection?

a. Official inspection will be performed by the official auxiliaries withholding the parts showing the lesion
b. Auxiliary staff are regularly checked by a veterinarian
c. Slaughter was announced 72 hours in advance, but there is no official veterinarian in service
d. If less than 10 cattle or less than 50 pigs are slaughtered per week

A

a. Official inspection will be performed by the official auxiliaries withholding the parts showing the lesion
b. Auxiliary staff are regularly checked by a veterinarian

97
Q

What are the characteristics of cathepsins?

a. They have a role in aging mammal meat
b. They have the main role in the degradation of sarcoplasmic proteins
c. They may have an important role in aging of flesh of fish
d. They can be activated by calcium ions

A

b. They have the main role in the degradation of sarcoplasmic proteins
c. They may have an important role in aging of flesh of fish

98
Q

The carcass is UNFIT for human consumption

a. Haematoma on the limb
b. Sexual odour
c. Insufficient bleeding
d. Carcass that belongs to animal that was washed before slaughter

A

b. Sexual odour

c. Insufficient bleeding

99
Q

What is the main energy source of the muscle function?

a. The aerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
b. Reactions series 3 reactions such as glycolysis, oxidative decarboxylation
c. The anaerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
d. Reduction of pyruvate to lactic acid

A

a. The aerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
b. Reactions series 3 reactions such as glycolysis, oxidative decarboxylation

100
Q

How should SRM materials generated during cattle slaughter be handled?

a. They are collected in containers marked SRM
b. Treated in an autoclave at 105 C before leaving the slaughterhouse
c. Poured with heat-resistant blue paint
d. Collected and treated with category 3 waste

A

a. They are collected in containers marked SRM

c. Poured with heat-resistant blue paint

101
Q

Which of the following operations are critical control point (CCP) in case of poultry slaughter?

a. Stunning, bleeding
b. Dressing, evisceration
c. Chilling of the carcass
d. Chilling of the offals

A

c. Chilling of the carcass

d. Chilling of the offals

102
Q

What examination can be used during ante mortem 1. Inspection?

a. Blood sampling
b. Rectal examination
c. Visual inspection
d. Body temperature measurement

A

c. Visual inspection

d. Body temperature measurement

103
Q

Which of these establishments must be authorized?

a. Egg packing center
b. Egg collector
c. Large scale layer farm
d. Egg processing plant

A

a. Egg packing center

d. Egg processing plant

104
Q

What can be found in the RASFF system about the steps taken after discovering
the contamination?
a. The concerned product was destroyed
b. The concerned product/retailer was fined
c. The concerned product was withdrawn from the market
d. The concerned product went under further investigations

A

c. The concerned product was withdrawn from the market

d. The concerned product went under further investigations

105
Q

What is the role of packaging?

a. It protects the food from the effects of the environment to keep the quality of the product
b. In case of frozen products, it allows the consumers to maintain the quality even if the cold chain is broken
c. It is decreasing the amount of food waste
d. It gives an opportunity to present information about the given food and can contribute to consumer awareness

A

a. It protects the food from the effects of the environment to keep the quality of the product
d. It gives an opportunity to present information about the given food and can contribute to consumer awareness

106
Q

Which of the following sentences is true?

a. The meat inspection of pig is based on visual inspection
b. In cattle it is obligatory to incise the mesentery lymph nodes
c. The meat inspection is simpler in young pigs than adult
d. The meat inspection is simpler in young cattle than adult

A

a. The meat inspection of pig is based on visual inspection

d. The meat inspection is simpler in young cattle than adult

107
Q

Which sentences are true about TSE?

a. An OIE listed viral disease
b. The whole carcass of cattle suspected of TSE is considered SRM
c. Abnormal behavior is a sign of the disease
d. Is causes purulent inflammatory nodes in the brain

A

b. The whole carcass of cattle suspected of TSE is considered SRM
c. Abnormal behavior is a sign of the disease

108
Q

In case of swine slaughter

a. The rectum is ties off
b. The oesophagus is tied off
c. The rectum is closed by a polyethylene bag
d. The oesophagus is closed by polyethylene bag

A

a. The rectum is ties off

c. The rectum is closed by a polyethylene bag

109
Q

Which of the following organs should be palpated in all cases in case of adult bovine animals?

a. Spleen
b. Liver
c. Lungs
d. Mesenteric lymph nodes

A

c. Lungs

d. Mesenteric lymph nodes

110
Q

What is the max. number of animals allowed to be slaughtered per week in case of small-scale slaughter?

a. 100 chickens
b. 100 turkeys
c. 100 waterfowl
d. 100 rabbits

A

b. 100 turkeys

c. 100 waterfowl

111
Q

What is characteristic for purification centre?

a. Shellfish must be purified till at least 2 months
b. Microbiological characteristics of water applied to the tank and the purified and non-purified shellfish must be investigated
c. Live bivalves must be purified by clean or purified seawater
d. The different marine animal species can be stored together with the shellfish in the same tank

A

b. Microbiological characteristics of water applied to the tank and the purified and non-purified shellfish must be investigated
c. Live bivalves must be purified by clean or purified seawater

112
Q

Which of these abnormalities will make the whole carcass unfit for human consumption?

a. PSE aging
b. Melanosis
c. Sexual odour
d. Young age < 7 days

A

c. Sexual odour

d. Young age < 7 days

113
Q

What is characteristic for isotropic zone of myofibril?

a. It is the lighter band of sarcomere
b. It contains thicker filaments
c. Its main component is the actin
d. It has 2 subunits

A

a. It is the lighter band of sarcomere

c. Its main component is the actin

114
Q

Which heavy metals are tested for fish and crustaceans?

a. Fe
b. Pb
c. Hg
d. Cu

A

b. Pb

c. Hg

115
Q

Which of these disinfection methods are permitted for eggs in the EU?

a. Cleaning and drying
b. UV light
c. Chlorine
d. Ozone

A

b. UV light

d. Ozone

116
Q

Which of these food additives are typically applied in meat products?

a. Tartrazine (E102)
b. Monosodium glutamate (E621)
c. Sodium sulphite (E221)
d. Ascorbic acid (E300)

A

b. Monosodium glutamate (E621)

d. Ascorbic acid (E300)

117
Q

For what reasons is it important to avoid overcrowding in the transport of poultry?

a. Stress factor that weakens the immune system
b. Because of economic reasons
c. To avoid overloading the vehicle
d. Increases risk of fecal contamination

A

a. Stress factor that weakens the immune system

d. Increases risk of fecal contamination

118
Q

For w are the knives used in the two-knife method used for sticking

a. Cutting of the skin
b. Cutting the esophagus
c. Cutting of trachea
d. Cutting of vena jugularis

A

a. Cutting of the skin

d. Cutting of vena jugularis

119
Q

What data are in the food chain information?

a. Results of ante mortem 1 inspection
b. Authorization data for animal transport vehicle
c. Data of the farm
d. Data of the medication of the farm animals

A

c. Data of the farm

d. Data of the medication of the farm animals

Food hygiene final (7 decks)

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