FH2 mt 2 Flashcards
Which of these documents are always checked during the official control of an establishment producing foods of plant origin?
- Staff’s general health status
- The founding documents of the given company
- Documents of insect and rodent control
- Certificates of work experiences of the staff
- Staff’s general health status
- Documents of insect and rodent control
In case of foreign odor of meat
- Meat is unfit for consumption in every case
- If still present after 24 hours, the meat is unfit for consumption
- It is possible to perform a cooking test for the decision of fitness for human consumption
- A cooking test shall be performed for the decision on fitness for human consumption
- If still present after 24 hours, the meat is unfit for consumption
- A cooking test SHALL be performed for the decision on fitness for human consumption
What is true for the food safety control system (including meat inspection)?
- The control system shall be scientific evidence-based, risk-based, process based and preventive
- Meat inspection is a preventive measure
- Meat inspection is a (final) check-point in the series of control measures
- We can control everything and achieve zero risk with appropriate control measures
- The control system shall be scientific evidence-based, risk-based, process based and preventive
- Meat inspection is a preventive measure
Animals showing symptoms of a generalized disease
- Cannot be slaughtered for human consumption
- Their meat can only be fit for consumption after additional lab. examination
- Shall be transported back to the farm due to prohibition of slaughter
- Their meat is unfit for consumption
- Cannot be slaughtered for human consumption
- Their meat is unfit for consumption
Tuberculosis
- The whole body is always unfit for consumption
- If localized, only the affected organ or part should be declared unfit for human consumption
- If localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
- If suspected, diagnostic slaughter shall be performed and sample sent to laboratory exam
- If localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
- If suspected, diagnostic slaughter shall be performed and sample sent to laboratory exam
Echinococcus granulosus
- The animals infected cannot be slaughtered
- The meat is fit for consumption except for the affected parts
- The infection is zoonosis, but humans may only be infested only by eggs released by carnivores
- The liver unfit for human consumption can only be given as feed to dogs
- The meat is fit for consumption except for the affected parts
- The infection is zoonosis, but humans may only be infested only by eggs released by carnivores
Classical swine fever
- Animals showing symptoms cannot be slaughtered
- Animals showing symptoms shall be slaughtered immediately in closed slaughter
- Animals showing symptoms shall be slaughtered immediately in separate slaughter
- Whole body is unfit for consumption
- Animals showing symptoms cannot be slaughtered
- Whole body is unfit for consumption
What is true about the zoonotic salmonella serotypes
- In most cases they do not cause a disease in slaughter animals
- In most cases they cause septicaemia in slaughter animals
- They can cause enteritis, even septicaemia in young animals
- The carcasses of animals showing the signs and symptoms of salmonellosis are fit for human consumption only after heat treatment
- In most cases they do not cause a disease in slaughter animals
- They can cause enteritis, even septicaemia in young animals
What are the responsibilities of the council?
- Adoption of EU regulation in the framework of co-decision procedure
- Preparation of legislative proposal
- Representation of the interest of member states
- Scientific advice
- Adoption of EU regulation in the framework of co-decision procedure
- Representation of the interest of member states
What is the Administrative Assistance and Cooperation System
- IT tool
- Group of appointed representative of Member States
- The goal is to exchange information in relation to food fraud
- The goal is to exchange information in unsafe food
- IT tool
- The goal is to exchange information in relation to food fraud (men usikker)
Which lack of elements can cause mainly calcification disorders in egg?
- Ca
- Fe
- P
- Se
- Ca
- P
What materials can be used beside metals for canning food?
- Thermostable plastic
- Recycled paper
- Glass
- Cardboard
- Thermostable plastic
- Glass
What is the difference between salting and curing?
- In case of salting only pure sodium chloride is applied
- Salting can only be dry salting
- In case of curing other additives than NaCl are also used
- Curing can be only wet curing
- In case of salting only pure sodium chloride is applied
- In case of curing other additives than NaCl are also used
What casing was used to stuff the peasant sausage manufactured during our prac?
- Pork intestine
- Sheep intestine
- Edible collagen casing
- Natural casing
- Pork intestine
- Edible collagen casing
PSE meat
- could be placed on the market as of decreased value
- if the extent is small, it could be placed on the market
- is suitable for consumption
- is an effect of stress
- is suitable for consumption
- is an effect of stress
Icterus
- the intima of large blood vessels is yellow
- could only be excluded with a cooking test
- if still present after 24 hours, the meat is still fit for consumption
- it is always a pathological process behind, which should be taken into account during decision making
- the intima of large blood vessels is yellow
- it is always a pathological process behind, which should be taken into account during decision making
Anthrax
- the whole body is always unfit for consumption
- the body shall be buried immediately
- in pigs, when only the throat is affected, the rest of the body is fit for consumption
- in case of suspicion, the animal cannot be slaughtered
- the whole body is always unfit for consumption
- in case of suspicion, the animal cannot be slaughtered
In case of systemic dispersal of microbes
- the whole body is unfit for consumption
- one symptom can be the septicaemic hemorrhages in the skin
- if hemorrhages are found in the lungs, the meat is unfit for consumption
- only in the case of pyaemia the meat is unfit for consumption
- the whole body is unfit for consumption
- one symptom can be the septicaemic hemorrhages in the skin
Rabies
- animals showing symptoms cannot be slaughtered
- animals showing symptoms can be slaughtered in closed slaughter
- except for the central nervous system and the biting site, the meat is fit for consumption
- lethal zoonosis, high public health significance
- animals showing symptoms cannot be slaughtered
- lethal zoonosis, high public health significance
Foot and mouth disease (FMD)
- if confirmed at the slaughterhouse, the animals shall be slaughtered separately
- whole body is unfit for consumption
- the significance of the meat inspection is given by its Zoonotic nature
- animals being diseased or suspected of being diseased must not be slaughtered
- whole body is unfit for consumption
- animals being diseased or suspected of being diseased must not be slaughtered
Which pathogen is NOT Zoonotic?
- Enterotoxic Escherichia coli strains
- Actinobacillus pleuropneumoniae
- Erysipelothrix rhusiopathiae
- Actinobacillus pleuropneumoniae
What are the responsibilities of the European Food Safety Authority?
- Risk assessment
- Controls of requirements relating to food safety
- Adoption of EU regulations
- Risk communication
- Risk assessment
- Risk communication
Which activity could be fraudulent activity?
- Online offered food
- Unapproved enhancement
- Processing of horse meat
- Document forgery
- Unapproved enhancement
- Document forgery
What microbes should be tested for egg products under Regulation (EC) No 2073/2005?
- Salmonella
- Enterobacteriaceae
- coagulase-positive Staphylococcus
- E. coli
- Salmonella
- Enterobacteriaceae
What is the x axis and what is the y axis on a heat penetration graph?
- x axis: time
- y axis: temperature
- x axis: temperature
- Y axis: time
- x axis: time
- y axis: temperature
What are the roles of smoking?
- Preservation.
- Color development.
- To fasten the oxidation process.
- To inhibit the toxin production of Clostridium botulinum.
- Preservation.
- Color development.
What are the characteristics of artificial casings from animal origin?
- Their material is usually ceratine.
- Their material is usually collagen.
- They are impermeable to smoke and moisture.
- They are digestable
- Their material is usually collagen.
- They are digestable
What manufacturing steps are necessary for the appropriate general processing hygiene of food of plant origin?
- Protection of vegetables/fruits against protection the harmful effects of the environment (moisture, dust, sunshine, insect)
- Washing, cleaning to remove soil, weeds, stones and other foreign materials.
- Computerized system is always needed to classify the vegetables/fruits according to the desirable color.
- Computerized system is always needed to classify the vegetables/fruits according to the desirable shape/size.
- Protection of vegetables/fruits against protection the harmful effects of the environment (moisture, dust, sunshine, insect)
- Washing, cleaning to remove soil, weeds, stones and other foreign materials.
In case of organoleptic changes of meat
- The meat is unfit for human consumption
- The meat shall be placed on the market as of decreased value
- Additional laboratory examinations might be needed for deciding on fitness for human consumption.
- Official veterinarian shall make a decision on fitness for human consumption, based on professional evidences
- Additional laboratory examinations might be needed for deciding on fitness for human consumption.
- Official veterinarian shall make a decision on fitness for human consumption, based on professional evidences
DFD meat
- In case of pork meat, it is unfit for human consumption
- Is a quality issue, meat is fit for human consumption
- Must be placed on the market as of decreased value
- Usually an effect of chronic stress before slaughter
- Is a quality issue, meat is fit for human consumption
- Usually an effect of chronic stress before slaughter
The official veterinarian shall declare fresh meat unfit for human consumption if it
- Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia, toxemia or viraemia
- It is declared unfit based on the Commission Regulation B54/2004/EC
- It is declared unfit based on the Commission Implementing Regulation (EU) 2019/627
- Additional laboratory examinations cannot be performed
- Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia, toxemia or viraemia
- It is declared unfit based on the Commission Implementing Regulation (EU) 2019/627
What flaws traditional meat inspection has?
- post-mortem procedures (eg incision of lymph nodes), could increased cross-contamination between different organs and consecutive carcasses
- organoleptic judgments are objective
- it is mainly based on final product control rather than considering the whole meat chain
- it is a process-based approach
- post-mortem procedures (eg incision of lymph nodes), could increased cross-contamination between different organs and consecutive carcasses
- it is mainly based on final product control rather than considering the whole meat chain
Highly Pathogenic Avian Influenza (HPAI)
- Birds showing symptoms shall be slaughtered separately
- birds showing symptoms shall be slaughtered in a closed slaughter
- infected animals cannot be slaughtered
- Whole body is unfit for consumption
- infected animals cannot be slaughtered
- Whole body is unfit for consumption
The inflammation of the intestines is not the main finding in which of these diseases?
- Salmonellosis
- Listeriosis
- Erysipelas of swine
- Verotoxin producing Escherichia coli infection
- Listeriosis
- Erysipelas of swine
Which regulations are in force in relation to official controls of foodstuffs?
- 882/2004/EC
- 854/2004/EC
- 178/2002/EC
- 625/2017/EC
- 178/2002/EC
- 625/2017/EC
Which findings make the egg unfit for human consumption?
- Parasite
- Foreign body
- Meat spot
- Contaminated shel
- Parasite
- Foreign body
Which findings make the egg unfit for human consumption?
- Blood ring
- Blood spot
- Dented
- Broken
- Blood ring
- Broken
What methods are used to check the leakage after the storability tests?
- Bubbles when squeezed under water
- One end flips out when the can is struck against a solid object but snaps back to the normal under light pressure
- Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling
- Bulging of both can ends
- Bubbles when squeezed under water
- Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling
Which is true?
- Official control shall be performed more frequently in relation to food from third countries.
- Official controls shall be performed with a high level of transparency
- Official controls shall be performed without prior notice
- It is not necessary to draw up written record of official controls.
- Official control shall be performed more frequently in relation to food from third countries.
- Official controls shall be performed without prior notice
Which manufacturing steps of sausage production were part of our practical?
- Mincing of pork shoulder and back fat.
- Stuffing.
- Smoking.
- Ripening.
- Mincing of pork shoulder and back fat.
- Stuffing.
Which of these statements are right for smoking?
- Cold smoking is below 20°C.
- It can only contribute to aroma development and will not change the taste of the product.
- Liquid smoke is easy to handle and even environment friendly
- Warm smoking is between 20-60°C
- Cold smoking is below 20°C.
- Liquid smoke is easy to handle and even environment friendly
What manufacturing steps are necessary for the appropriate general Processing hygiene of heat-treated vegetables?
- The manufacturing line should be disinfected minimum weekly.
- The canned tomatoes were sterilized before put into the cans.
- Weekly cleaning of the internal pipe lines, fittings, storage vessels is satisfactory without disinfection.
- The sterilization of the canned tomatoes happened within the closed cans
- The manufacturing line should be disinfected minimum weekly.
- The sterilization of the canned tomatoes happened within the closed cans
(- The canned tomatoes were sterilized before put into the cans. - kanskje denne)
In case of sexual odour of meat
- poultry meat is unfit for consumption
- pork meat is unfit for consumption in every case
- if pronounced, meat is unfit for Consumption
- official veterinarian shall determine the extent and make a decision on fitness for human consumption
- if pronounced, meat is unfit for Consumption
- official veterinarian shall determine the extent and make a decision on fitness for human consumption
Tenker det er a og b
Enig i c og d
Cysticercosis
- meat infected must be declared unfit for human consumption
- meat infected must be declared unfit for human consumption only in case of cattle
- if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
- Consuming infected meat does not pose public health risk, since humans could oniy be infected from carnivores
- meat infected must be declared unfit for human consumption
- if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
Which statement is TRUE about Yersinia enterocolitica?
- Animals are usually asymptomatic carriers of the bacterium
- Poultry meat is the most important source of infection
- It is psychrophilic
- It usually causes generalized dermatitis in humans
- Animals are usually asymptomatic carriers of the bacterium
- It is psychrophilic
Who are the members of the Rapid Alert System for Food and Feed?
- Member States
- European Parliament
- European Commission
- Council
- Member States
- European Commission
How have to plan the official controls based on 625/2017/EC regulation?
- Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
- Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency to identify possible intentional violations.
- Competent authorities have to plan the official controls on basis on the human resources.
- Competent authorities have to plan the official controls on basis on the financial resources.
- Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
- Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency to identify possible intentional violations.
???
In case of insufficient bleeding
- Reason could be heart disorders
- meat is generally unfit for consumption
- there is always a foreign odour as well
- there is no effect on fitness for human consumption
- Reason could be heart disorders
- meat is generally unfit for consumption
Where can the quality grading of eggs be carried out?
- At the site of production
- In the retail market
- In the egg packing plant
- At the consumers before use
- At the site of production
- In the egg packing plant
Which of the following statements are FALSE about the semi-preserved cans?
- Only heat treatment is used for the preservation
- They can be stored in room temperature
- They must be stored in the fridge
- Even vegetative bacteria can survive their heat treatment
- Only heat treatment is used for the preservation
- They can be stored in room temperature
What is the role of nitrite salts in cured meat products?
- Due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited.
- It has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity.
- They can be used to have heat resistant brown color in meat.
- They form nitrosamines, which are good for human health even in high concentration.
- Due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited.
- It has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity.
What are the disadvantages of natural casings?
- They are undigestable
- They are perishable
- Preparation is time consuming.
- They are not permeable to smoke and vapor
- They are perishable
- Preparation is time consuming.
OIE listed diseases
- all have meat inspection significance
- only the ones on the ‘A-list have meat inspection significance
- have public health or animal health significance
- not all have meat inspection significance
- have public health or animal health significance
- not all have meat inspection significance
The organoleptic changes of meat
- affect meat quality
- only mean quality problems
- indicates need for decision on fitness for human consumption
- always mean safety problems
- affect meat quality
- indicates need for decision on fitness for human consumption
Which are those molds in warehouse damaging the weat grains and corn the most often?
- Aspergillus spp.
- Pencillium spp.
- Mucor spp.
- Rhizopus spp.
- Aspergillus spp.
- Pencillium spp.
What is the Rapid Alert System for Food and Feed?
- IT tool
- Group of appointed representative of Member States
- The goal is to exchange information in relation to food fraud.
- The goal is to exchange information in unsafe food.
- IT tool
- The goal is to exchange information in unsafe food.
What kind of results have to be taken account of, during the planning of official controls, based on the regulation 625/2017/EC?
- Results of official controls carried out earlier
- Results of economic analysis
- Results of own controls carried out by food business operator
- Results of parliamentary elections
- Results of official controls carried out earlier
- Results of own controls carried out by food business operator
Which steps are part of the preparation of raw, smoked and fermented meat products?
- Deboning
- Protein content measurement
- Trichinella examination
- Cutting and sometimes pre-chilling of the meat
- Deboning
- Cutting and sometimes pre-chilling of the meat
Paratuberculosis
- The whole body of wild game is unfit for consumption
- If not systemic, only the affected organs are unfit for consumption
- may lead to emaciation, and then the whole body is unfit for consumption
- no septicaemia is developed, so there is no effect on public health
- If not systemic, only the affected organs are unfit for consumption
- may lead to emaciation, and then the whole body is unfit for consumption
Brucellosis
- the whole body is unfit for consumption
- if localized, only the affected organ or part should be declared unfit for human consumption
- the genitals, mammary glands and blood are unfit, even if no lesions are visible during diagnostic slaughter
- only investigation for the presence of B. abortus shall be performed
- if localized, only the affected organ or part should be declared unfit for human consumption
- the genitals, mammary glands and blood are unfit, even if no lesions are visible during diagnostic slaughter
What is TRUE about the F0 value?
- It describes the heat resistance of a microbe species
- It means the necessary time to reduce the microbial population with one magnitude
- It is characteristic to the heat treatment process
- The minimum requirement of heat treatments is set to achieve 12 magnitudes reduction of Clostridium botulinum spores (if pH > 4.5)
- It is characteristic to the heat treatment process
- The minimum requirement of heat treatments is set to achieve 12 magnitudes reduction of Clostridium botulinum spores (if pH > 4.5)
How did we judge the color changes after the curing?
- With our human eyes and with instrumental analysis.
- Only with subjective method.
- Both with subjective and objective methods.
- Only with objective method.
- With our human eyes and with instrumental analysis.
- Both with subjective and objective methods.
Yellow colour disorders
- are always pathological
- can be of alimentary (feed) origin
- If of non-contagious origin, the meat is fit for consumption
- mean that the possibility of bacterial spread shall be taken into account during decision making
- can be of alimentary (feed) origin
- mean that the possibility of bacterial spread shall be taken into account during decision making
c??
Tularaemia
- the whole body is unfit for consumption
- If only the liver is affected, the meat of the rabbit is fit for consumption
- if localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
- the significance of the meat inspection is given by its zoonotic nature
- the whole body is unfit for consumption
- the significance of the meat inspection is given by its zoonotic nature
Which institutes adopt the regulations during the co-decision procedure?
- European Parliament
- European Commission
- European Food Safety Authority
- Council
- European Parliament
- Council
What is typical of traditional raw sausage production technology?
- They are produced with starter cultures
- Lower water activity (<0,9), than fermented sausages
- Higher pH (5,8-6) than fermented sausages
- Some types contain added sugar
- Lower water activity (<0,9), than fermented sausages
- Higher pH (5,8-6) than fermented sausages
Which microbial tests are required under Regulation (EC) No 2073/2005 for raw fermented meat products?
- Salmonella spp.
- E. coli
- Enterobacteriaceae
- Listeria monocytogenes
- Salmonella spp.
- Listeria monocytogenes
What curing procedures were applied in the Technology lab?
- Dry salting, during which we have also applied black pepper beside salt to massage it into the given meat slice
- Wet curing, in which we submerged the pork meatslice into the curing solution
- Wet curing with needle injection, during which we have injected the brine solution directly into the pork meat slice
- Tumblering, to prepare the meat for needle injection.
- Wet curing, in which we submerged the pork meatslice into the curing solution
- Wet curing with needle injection, during which we have injected the brine solution directly into the pork meat slice
What heat treatments are needed to kill spores?
- 110 °C/30 min
- 80 °C/ 30 min
- 121 °C/3 min
- 90 °C/10 min
- 110 °C/30 min
- 121 °C/3 min
The XL size eggs according to the 589/2008 EC regulation…
- They are the “Class A” eggs
- In case of small-scale producers it is not obligatory to use the producer’s code on their shells
- It is always obligatory to use the producer’s code on their shells
- They must be kept below 5°C during transportation and distribution
- They are the “Class A” eggs
- It is always obligatory to use the producer’s code on their shells
The XL size eggs according to the 589/2008 EC regulation…
- <63g
- > 63g
- <73g
- > 73g
- > 73g
Which is true?
- The central competent authority shall prepare the official control plan
- The local competent authority shall prepare the official control plan.
- There is not special requirements on the responsibilties of different leves of competent authorities in relation of planning of official controls.
- Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
- The central competent authority shall prepare the official control plan
- Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
Which areas are within the scope of the regulation of 625/2017/EC?
- Controls of requirements relating to food safety.
- Controls of requirements relating to animal health.
- Controls of requirements relating to soil protection
- Controls of requirements relating to producing of veterinary medicinal products.
- Controls of requirements relating to food safety.
- Controls of requirements relating to animal health.
Which Salmonella serotype is zoonotic?
- Salmonella Typhimurium
- Salmonella Typhi
- Salmonella Typhisuis
- Salmonella Infantis
- Salmonella Typhimurium
- Salmonella Infantis
Bovine Spongiform Encephalopathy (BSE)
- animals showing symptoms can be slaughtered in the presence of official veterinarian
- animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as SRM
- all cattle have to be tested
- animals being diseased or suspected of being diseased or infected must not be slaughtered
- animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as SRM
- animals being diseased or suspected of being diseased or infected must not be slaughtered
African Swine Fever (ASF)
- it is not possible to differentiate ASF and CSF by clinical or post-mortem examination
- animals showing symptoms shall be slaughtered immediately in separate slaughter
- whole body is unfit for consumption
- except for the affected organ or part and its associated lymph nodes, the meat is fit for human consumption after heat treatment
- it is not possible to differentiate ASF and CSF by clinical or post-mortem examination
- whole body is unfit for consumption
What are the criteria of egg products set by the 853/2004 EC regulation?
- Below the limit Escherichia coli
- Abscence of 3-OH-butyric acid
- Below the limit shell, shell membrane and other pieces
Usikker, fra ppt:
- 3-OH-butyric acid: max 10 mg/kg
- Lactic acid: < 1 g/kg
- Egg shell remains, egg membranes, other particles
What is the difference between yeast dough and sourdough pasta?
- The sourdough pasta has lower pH value and therefore more acidic taste and more stable, than the yeast dough pasta.
- There is a difference in the microflora, as in case of sourdough pasta, there are also other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus, Leuconostoc, Pediococcus spp.
- The yeast dough pasta has lower pH value and therefore more acidic taste and more stable, than the sOurdough pasta.
- There is a difference in the microflora, as in case of yeast dough pasta, there are also other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus, Leuconostoc, Pediococcus spp.
- The sourdough pasta has lower pH value and therefore more acidic taste and more stable, than the yeast dough pasta.
- There is a difference in the microflora, as in case of sourdough pasta, there are also other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus, Leuconostoc, Pediococcus spp.
How changes the color and how changes the form of myoglobin?
- If myoglobin reacts with nitrite, the effect wont be visible after heat treatment.
- If myglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink.
- If myoglobin has long exposure to oxygen, it wont get brown color, but stay bright pink.
- If myoglobin reacts with nitrite, it will form a nitrosomyoglobin, which is dark red and will turn to light pink after heat treatment
- If myoglobin reacts with nitrite, the effect wont be visible after heat treatment.
- If myglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink.
What factors are important for the modelling of heat treatment for canned foods?
- The size of label on the can.
- Rate of heat penetration at the center of the can.
- The origin of the food to be canned.
- pH of the food
- Rate of heat penetration at the center of the can.
- The origin of the food to be canned.
pH of the food??
- enig i den, men det vakke kathinka
What steps are belonging to the control of Ready-To-Eat food products?
- Microbiological analysis of applied spices
- Controlling the packaging and labelling on plant based foods
- Determination of damages caused by insects and/or rodents
- Sensory analysis
- Controlling the packaging and labelling on plant based foods
- Sensory analysis
Which of these hygienic requirements are essential in the bottling and bottle washing areas?
- The wall and the ceiling should be clean, to avoid the contamination of the product.
- To provide clean and white working clothes, appropriate handwashing, restroom
- The temperature of these areas, which can not exceed 10 degrees
- Staff can work only wearing fixed earing and head protection, so that the product can not be damaged or contaminated during filling and packaging.
- The wall and the ceiling should be clean, to avoid the contamination of the product.
- To provide clean and white working clothes, appropriate handwashing, restroom
What is TRUE about the thermostat test of canned products?
- Incubation is used to aid the growth and gas production of the surviving bacteria.
- A temperature logger is used to measure the core temperature of the cans.
- Any deformation of the cans mean insufficient treatment and unfit for human consumption.
- If the bulge can be pressed back (flipper) the can is fit for human consumption.
- A temperature logger is used to measure the core temperature of the cans.
- Any deformation of the cans mean insufficient treatment and unfit for human consumption.
Pasteurellosis
- the whole body is unfit for consumption due to bacterial dispersal
- in rabbits, only the respiratory organs are affected, therefore the meat is fit for consumption
- in poultry (fowl cholera) the ill animals shall be slaughtered separately
- in poultry (fowl cholera) the animals suspected of having the disease could be slaughtered separately
- the whole body is unfit for consumption due to bacterial dispersal
- in poultry (fowl cholera) the animals suspected of having the disease could be slaughtered separately
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Which belongs to the four criteria of agri-food frauds?
- Intention
- Food safety risk
- Deception of consumer
- Non-compliance in relation on export requirements of third country
- Intention
- Deception of consumer
Which of these are critical control points in case of cooked ham production?
- Injection of brine
- Tumbling
- Heat processing
- Cooling down
- Heat processing
- Cooling down
Which statement is TRUE about swine erysipelas?
- It usually causes generalized urticaria and septicaemia in humans
- In most cases it is an occupational hazard
- It is caused by Streptococcus pyogenes
- In chronic cases, the whole carcass of the pig is unfit for human consumption
- In most cases it is an occupational hazard
- In chronic cases, the whole carcass of the pig is unfit for human consumption
What are the responsibilities of the European Commission?
- Adoption of EU regulation in the framework of co-decision procedure
- Preparation of legislative proposal
- Representation of the interest of the EU
- Scientific advice
- Preparation of legislative proposal
- Representation of the interest of the EU
During the mincing and mixing of the meat.
- a vacuum is created to slow the deterioration.
- oxygen-rich conditions are created against germination of anaerobic spores (eg. Clostridium perfringens)
- the meat mass is heated to 30-35 °C for better mixing of the ingredients.
- the meat mass is chilled to reduce microbiological risk
- a vacuum is created to slow the deterioration.
- the meat mass is chilled to reduce microbiological risk
Which of these statements are right for tumbling?
- Tumbler is applied right after needle injection.
- Tumblering the meat is necessary for both long and fast curing.
- It is a mechanical treatment of meat, which helps the efficiency of brine injection.
- It is a rotating vessel, which is massaging the meat if it is fast curing.
- It is a mechanical treatment of meat, which helps the efficiency of brine injection.
- It is a rotating vessel, which is massaging the meat if it is fast curing.
What are the advantages of plant-based casing?
- Mechanically resistant
- All of them are edible.
- They widen in water and shrinking when dried out.
- They are easily chewable.
- Mechanically resistant
- They widen in water and shrinking when dried out.
What is the Food Fraud Network?
- IT tool
- Group of appointed representative of Member States
- The goal is to exchange information in relation to food fraud.
- The goal is to exchange information in unsafe food
- Group of appointed representative of Member States
- The goal is to exchange information in relation to food fraud.
IT tool??
- er RASFF
Trichinella
- The meat of animals infected must be declared unfit for human consumption
- Every pig shall be tested for the presence
- If the infection is minor, the meat of animals infected can be declared fit for human consumption, except for the masseter muscle.
- Sample from wild boar shall be taken from the foreleg, tongue or diaphragm
- The meat of animals infected must be declared unfit for human consumption
- Sample from wild boar shall be taken from the foreleg, tongue or diaphragm
( kan å være: every pig shall be tested for presence?)
