Food Hygiene Final Flashcards

Question 1

Q

Which process can be performed in the clean area?

Heading
Filleting
Gutting
Cutting

Answer

A

Filleting
Cutting

Question 2

Q

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

Fresh fishery product
Edible liver, roe, milt
Fish to prepare canned product
Final product

Answer

A

Fresh fishery product
Edible liver, roe, milt

Question 3

Q

Which statement is true?

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

Answer

A

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

Question 4

Q

Which statement is true?

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

Answer

A

Live bivalves harvested from class B production area can be transported to processing establishment without purification or relaying
Shellfish collected from class C production must be treated with heat instead of purification in the processing establishment

Question 5

Q

Which statement is true?

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

Answer

A

Due to marinating, the flesh of fish will become softer with characteristic taste
The fish bodies are ripened for 1-2 years in the metal can in case of canned products

Question 6

Q

Which is characterisitc for purification centre?

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

Answer

A

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

Question 7

Q

Which statement is true?

-The successive catch of fish must be separated on the factory vessel
- The clean and contaminated processes must not be separated on the factory vessel
- Tools and equipments must be produced from those material which is corrosion-resistant to seawater
- The fishery products must not be chilled on the factory vessel

Answer

A

-The successive catch of fish must be separated on the factory vessel
- Tools and equipments must be produced from those material which is corrosion-resistant to seawater

Question 8

Q

What are the notifiable diseases of fish?

Spring viraemia of carp
Viral haemorrhagic septicaemia of salmon
Ictyophtirius multiformis
Bothriocephalosis

Answer

A

Spring viraemia of carp
Viral haemorrhagic septicaemia of salmon

Question 9

Q

What is the histamin limit for fishery products?

100-200 mg/kg for general products
200-400 mg/kg for general products
-100-200 mg/kg after enzymatic maturation
200/400 mg/kg after enzymatic maturation

Answer

A

100-200 mg/kg for general products
200/400 mg/kg after enzymatic maturation

Question 10

Q

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

Total volatile basic nitrogen (TVN-N)
Total protein (TP)
Cadaverine level (CL)
-Trimethyl-amine nitrogen (TMA-N)

Answer

A

Total volatile basic nitrogen (TVN-N)
-Trimethyl-amine nitrogen (TMA-N)

Question 11

Q

Which heavy metals are tested for molluscs?

Hg
Cu
Pb
Cd

Question 12

Q

Which heavy metals are tested for fish and crustaceans?

Fe
Pb
Hg
Cu

Question 13

Q

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

Fillet
Herring
Flounder
Scomboid species

Answer

A

Fillet
Flounder

Question 14

Q

What characteritic does an official test include for live fish?

Sex
Viability (movement, respiration)
Body length
General health status

Answer

A

Viability (movement, respiration)
General health status

Question 15

Q

What tests are required for official inspection of frozen fish?

Floating probe
Cooking/frying test
Muscle parasites
Water binding capacity

Answer

A

Cooking/frying test
Muscle parasites

Question 16

Q

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

L. monocytogens
Salmonella
E.coli
Coagulase positive staphylococcus

Answer

A

Salmonella
E.coli

Question 17

Q

What forms of biotoxins can occur in fishery products?

Paralytic shellfish poison (PSP)
Vomiting shellfish poison (VSP)
Fainting shellfish poison (FSP)
Amnesic shellfish poison (ASP)

Answer

A

Paralytic shellfish poison (PSP)
Amnesic shellfish poison (ASP)

Question 18

Q

What is the cause of the flesh of fish more perishable than the mammal meat?

Parasitic infection
High water content
High pH
Biotoxin content

Answer

A

High water content
High pH

Question 19

Q

What is the role of packaging?

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

Answer

A

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

Question 20

Q

Which of these informations are mandatory?

All ingredients, with their rations in percentages (class)
The date of manufacturing, given in day/month/year format
Energy content in 100g or 100ml product
Storage conditions

Answer

A

Energy content in 100g or 100ml product
Storage conditions

Question 21

Q

Examples of active packaging?

Fungicide ripening foil
Labels with QR codes
Dye indicating the effects of temperature
Moisture absorbing pads

Answer

A

Fungicide ripening foil
Moisture absorbing pads

Question 22

Q

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

Salt
Fibre
Protein
Glucose

Answer

A

Fibre
Glucose

Question 23

Q

In which cases is the oval mark mandatory?
- Sliced meat
- Chocolate
- Bakery products
- Fermented dairy products

Answer

A

Sliced meat
Fermented dairy products

Question 24

Q

The meat stamp contains the

Approval number of the meat processing plant
The abbreviation of the European countries
The ISO code of the country of origin
The passport number of the cattle

Answer

A

Approval number of the meat processing plant
The ISO code of the country of origin

Question 25

Q

Which of these are allergens?

Sesame seeds
Parlsey
Anise/aniseed
Mustard

Answer

A

Sesame seeds
Mustard

Question 26

Q

Which of these are NOT mandatory on food label?

Name of the producer
Nutritional claim
Alcohol content in the case of bakery products
Weight of product

Answer

A

Nutritional claim
Alcohol content in the case of bakery products

Question 27

Q

Which of these statements are not characteristic of the primary packaging?

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

Answer

A

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

Question 28

Q

What is characteristic to intelligent packaging?

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

Answer

A

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

Question 29

Q

What are the health claims

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

Answer

A

It may contribute to healthy brain functions
It plays a role in proper function of the immune system

Question 30

Q

When is the description “smoke flavoured” applied on products label?

When the product is NOT smoked with hard wood
When the smoke flavour is produced with using smoke aroma for the surface treatment on the product
When the product is NOT smoked with birch wood
When the smoke flavour is produced with injection the smoke aroma into the product

Answer

A

When the smoke flavour is produced with using smoke aroma for the surface treatment on the product
When the smoke flavour is produced with injection the smoke aroma into the product

Question 31

Q

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

Waste utilization covers waste disposal, and the latter one covers waste management
Waste management covers waste utilization, and the latter one covers waste disposal
Waste management covers waste utilization
Waste management covers waste disposal

Answer

A

Waste management covers waste utilization
Waste management covers waste disposal

Question 32

Q

What term does not being to the definition of waste?

Hazardous material
Became redundant on the site of generation
It is not utilizable directly further
May be treated together with the main mass flows

Answer

A

Hazardous material
May be treated together with the main mass flows

Question 33

Q

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

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

Answer

A

Precise records shall be kept about it
Food hygiene rules shall strictly apply

Question 34

Q

What is true for waste reuse?

It is done within the same industry
Waste is reused in its original form, or with only minor modifications
Only the reuse for the original purpose belongs to this term
Only the reuse at the site of waste generation belongs to this term

Answer

A

It is done within the same industry
Only the reuse at the site of waste generation belongs to this term

Question 35

Q

Food industrial waste are not typified by the following?

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

Answer

A

Generally low water content
All can get back to the nature with the natural cycling of biomass

Question 36

Q

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

Only technical aspects are covered by the professional definition
The professional defines the sub-term of secondary raw materials within the term of waste
Legal requirement appears in the legal definition as potential waste generating factor
The legal definition is more concrete, concise

Answer

A

The professional defines the sub-term of secondary raw materials within the term of waste
The legal definition is more concrete, concise

Question 37

Q

Which information is part of the package of the table eggs?

The approval number of the egg packing centre
The type of housing
The oval identification mark
Date of laying

Answer

A

The approval number of the egg packing centre
The type of housing

Question 38

Q

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

3-OH-butyric acid
Salmonella spp
Enterobacteriaceae
Campylobacter spp

Answer

A

Salmonella spp
Enterobacteriaceae

Question 39

Q

Which components are responsible for the protection of the egg?

Vitamin B
High pH
Cuticle
Chitin

Answer

A

High pH
Cuticle

Question 40

Q

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

The size of the air space
The size of the germinal disk
The size of the pores
The consistency of albumin

Answer

A

The size of the air space
The consistency of albumin

Question 41

Q

What are the characteristic of old eggs?

Air space more than 6mm
No air space
Liquid albumin
Brown egg shell

Answer

A

Air space more than 6mm
Liquid albumin

Question 42

Q

Which of these establishments must be authorized?

Egg packing centre
Egg collector
Large-scale layer farm
Egg processing plant

Answer

A

Egg packing centre
Egg processing plant

Question 43

Q

What are the characteritics of grade A eggs?

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

Answer

A

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

Question 44

Q

Which information is part of the producer’s code on the eggshell?

The approval of the egg packing centre
The type of housing
EC for European communities
The ISO code of the country

Answer

A

The type of housing
The ISO code of the country

Question 45

Q

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

-To avoid faecal contamination during transport
- In order to empty the gastrointenstinal tract to reduce the risk of injury during evisceration
- For economic reasons, animals are only fed as long as they have to
- To keep animals alert during transport

Answer

A

-To avoid faecal contamination during transport
- In order to empty the gastrointenstinal tract to reduce the risk of injury during evisceration

Question 46

Q

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

Stunning, bleeding
Dressing, evisceration
Chilling of the carcass
Chilling of the offals

Answer

A

Chilling of the carcass
Chilling of the offals

Question 47

Q

Typically, how are poultry placed in the transport vehicle?

Tied up
Folded up on feet
In fixed cages
In mobile crates

Answer

A

In fixed cages
In mobile crates

Question 48

Q

How warm is the boling water for poultry slaughter?

50-54C in case of air chilling
55-66C in case of air chilling
50-54C in case of immersion chilling
55-60C in case of immersion chilling

Answer

A

50-54C in case of air chilling
55-60C in case of immersion chilling

Question 49

Q

For which animal species is scalding a characteristic slaughter moment?

Sheep
Swine
Poultry
Rabbit

Answer

A

Swine
Poultry

Question 50

Q

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

In case of poultry on the packaging
In case of poultry on the carcass
In case of rabbit on the packaging
In case of rabbit on the carcass

Answer

A

In case of poultry on the packaging
In case of rabbit on the packaging

Question 51

Q

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

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

Answer

A

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

Question 52

Q

Which of these are red meat products?

Salami
Lyoner
Foil-packed ham
Bologna-type sausages

Answer

A

Lyoner
Bologna-type sausages

Question 53

Q

Which of the below products are raw, fermented products?

Hungarian winter salami
Foil-package ham
Lyoner
Snack sausage

Answer

A

Hungarian winter salami
Snack sausage

Question 54

Q

What us typical for raw sausages made with starter culture?

Ripening is done by stepwise temperature decrease and starting at higher ripening temperature, than by traditional dry sausage
Microflora is composed of lactobacillus species, salt resistant and nitrate reducing micrococcus & enterococcus species
Raw sausages made with starter cultures have higher pH values, then the traditional dry sausage
Microflora is composed mainly of special noble moules, penicillum species

Answer

A

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

Question 55

Q

What is the difference between slow and fast curing?

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

Answer

A

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

Question 56

Q

Which of these processing steps are considered as critical control points (CCP) by products of bologna-type sausage?

Cutting, mixing, grinding
Shaping, stuffing
Smoking, cooking
Cold storage

Answer

A

Smoking, cooking
Cold storage

Question 57

Q

Which is the difference between Lyoner and Bologna-type sausage?

Only difference is in the diameter of these products
One of these products has a caliber of min. 26 mm and the other 55 mm
Only one of these products has homogenous cross section
Only for lyoner is a prescription of minimum meat content (51%)

Answer

A

Only difference is in the diameter of these products
One of these products has a caliber of min. 26 mm and the other 55 mm

Question 58

Q

What is characteristic for a trained person?

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

Answer

A

-Trained person must have 10 years experience
- Trained person must have hunters certificate issued by the state and special exam for examination

Question 59

Q

What is the characteristic for marketing of hunted game?

-The hunted game can be marketed to final consumer in small amounts only
- The hunted game cannot be used for private consumption
- The hunted game can be marketed to catering facility in small amount only
- The hunted game can be marketed further by the private consumer

Answer

A

-The hunted game can be marketed to final consumer in small amounts only
- The hunted game can be marketed to catering facility in small amount only

Question 60

Q

When us the hunted game fit for consumption?

If the result of trichinella test is positive
If there are no signs or abnormalities that pose potential risk to public health
If the animal is cachexic and thus has low fat content
If there is no expressed organoleptic changes

Answer

A

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

Question 61

Q

Which conditions must be ensured on the farm?

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

Answer

A

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

Question 62

Q

Which statement is true?

-Large game can be skinned on the site
- Large game can be eviscerated on the site
- Small game must be supended in pair on metal rod
- Small game can be eviscerated on the site

Answer

A

Large game can be eviscerated on the site
Small game must be supended in pair on metal rod

Question 63

Q

Which requirement must be met at a game collection centre?

The establishment must not be fenced
The required temperature is 10 degrees centigrade in the cold store
The establishment must have an adequate cold store to suspended store of the carcasses
Drinking water quality must be used in the establishment to all processes

Answer

A

The establishment must have an adequate cold store to suspended store of the carcasses
Drinking water quality must be used in the establishment to all processes

Question 64

Q

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

Umbilical area
Udder and genitals
Joints
Masseters

Answer

A

Udder and genitals
Masseters

Answer 63

A

Category 2 if it comes from a herd which is proven to be BSE free
Category 3 if it complies with regulation (EC) No 99/2001

Answer 64

A

Tool disinfection min 82 C
Hand washing water min 42 C

Answer 65

A

7 C for the carcass
3 C for the offals

Answer 66

A

Retropharyngeal lymph nodes
Masseter muscles

Answer 67

A

Palpation of the organs can cause cross-contamination of the carcass
Incision of the organs can cause cross contamination of the carcass

Answer 68

A

They are collected in containers marked SRM
Poured with heat-resistant blue paint

Answer 69

A

The animal immediately collapses without trying to stand up
No corneal reflex

Answer 70

A

Lungs
Mesenterial lymph nodes

Answer 71

A

Removing fluff
Reduction of germ counts on the surface of the skin

Answer 72

A

Ear roots
Eyes

Answer 73

A

Enterobacteriaceae
Salmonella

Answer 74

A

In case of gas stunning 30s
In case of electronic stunning 20s

Answer 75

A

By carbon dioxide gas chambers
With electrodes placed on the head

Answer 76

A

On a tray in case of white offals
Hung in case of red offals

Answer 77

A

The rectum is tied off
The rectum is closed by a polyethylene bag

Answer 78

A

Fit for human consumption carcass of a rabbit
If the carcass of the slaughtered cattle contain SRM

Answer 79

A

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

Answer 80

A

The wastewater products of slaughterhouses not handling ruminants
Faeces

Answer 81

A

The last four metres of the colon
The tonsils

Answer 82

A

It is caused by abnormal prions
It is caused by abnormal proteins

Answer 83

A

Filter paper method with grau-hamm device
Measuring the dripping loss

Answer 84

A

The spinal cord
The skull

Answer 85

A

Nessler’s test
Eber’s test

Answer 86

A

The pH remains high
It is suitable for bacterial growth

Answer 87

A

2017/625/EC
2019/627/EC

Answer 88

A

The meat inspection of pigs is based on visual inspection
The meat inspection is simpler in young cattles than adult cattles

Answer 89

A

Treatment and their withdrawal period
The information about the authorized veterinarian responsible for the farm

Answer 90

A

It has paler brownish color
It has odor of lactic acid

Answer 91

A

Robert von Ostertag - father of meat inspection
Robert Koch - discovery of the causative of anthrax

Answer 92

A

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

Answer 93

A

Adequate ventilation
Ensuring a species specific natural posture

Answer 94

A

-Official inspection will be performed by the official auxiliary withholding the parts showing the lesion
- Auxiliary staff are regularly checked by a veterinarian

Answer 95

A

Data of the farm
Data of the medication of the animals

Answer 96

A

Visual inspection
Body temperature measurement

Answer 97

A

The animals show signs of exhaustion
The assessment of the health status of the animals requires further examination

Answer 98

A

The whole carcass of cattle suspected for TSE is considered SRM
Abnormal behaviour is a sign of disease

Answer 99

A

Sexual odour
Insufficient bleeding

Answer 100

A

Sexual odor
Young age (<7 days)

Answer 101

A

It greatly depends on food chain information
It depends on the live animal inspection at the farm

Answer 102

A

Cooking test
Trichinella examination

Answer 103

A

They are contractile element of the muscle
They are structural unit of the striated muscle

Answer 104

A

It is the lighter band of the sarcomere
Its main component is the actin

Answer 105

A

They have main role in degradation of sarcoplasmic proteins
They may have important role in aging of flesh of fish

Answer 106

A

Rigor mortis develops as a result of anaerobic glycolysis
Rigor mortis develops because of the lack of ATP

Answer 107

A

Mincing of meat
Adding of inorganic salt

Answer 108

A

The aerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
Reactions series of 3 reactions such as glycolysis, oxidative decarboxylation and oxidative phosphorylation

Answer 109

A

-They have a role in aging of poultry meat
- They catalyze the degradation of interstitial tissue proteins

Answer 110

A

It has high biological value
It has low carbohydrate content

Answer 111

A

DFD meat aging
Lipochromatosis

Answer 112

A

The increased pH is due to ammonia
It takes around 45 minutes

Answer 113

A

By checking the solubility
of the yellow pigment
Looking for signs of disease, malaise in the live animal

*Open for correction but these two seem most correct- may be “with cooking test”

Answer 114

A

Oxymyoglobulin
Metmyoglobulin

Answer 115

A

The aim is to track the movement of animals and animal products (among other things)
It must be used during the trade between member states

*Open for correction - may be “ It must be used when importing from a third country”

Answer 116

A

Alcoholic beverages
Food additives

Answer 117

A

EU member states
Switzerland, Norway, Iceland and Liechtenstein

Answer 118

A

Livestock
Water

Answer 119

A

The concerned product was destroyed
The concerned product was withdrawn from the market

Answer 120

A

It means the slaughter of injured animals
The meat can be fit for human consumption

Answer 121

A

Farm-fresh gastronomy service
Poultry and rabbit slaughter of small scale producers

Answer 122

A

100 turkeys
100 waterfowl

Answer 123

A

Cattle passports
Animal Health Certificate

Answer 124

A

Verification of transport documents
Simplified clinical examinations

Answer 125

A

Peritoneum
Kidney

Answer 126

A

Cooking
Steaming

Answer 127

A

UV light
Ozone

Answer 128

A

In case of septicaemia, the whole carcass is unfit for human consumption
The presence of non-pathogenic bacteria in several organs makes the whole carcass fit for human consumption

Answer 129

A

HACCP is a food- safety rick analysis and management system
HACCP concept is based on the good hygiene practise

Answer 130

A

In general, the water activity demand of Gram-negative bacteria is higher than the Gram-positive ones
In general, the water activity demand of the bacteria is higher than the yeasts

Answer 131

A

Food chain of animal foodstuffs also includes the farm and the feed industry
Food quality is based primarily on consumer’s expectations

Answer 132

A

The F0 value is technological characteristic expressing the thermal death time equivalent at 121.1 C for the applied heat treatment procedure
According to the 12D principle, the food microbiological safety requirements is F=2.52 minutes

Answer 133

A

The D value is the time needed to a decimal reduction of the live cell count
The Z value is the temperature increase necessary for a tenfold reduction of the thermal death time

Answer 134

A

-In case of food poisoning, the causative agent produces exotoxin in the food
- In case of toxico-infection, the causative agent produces exotoxin in the GI tract

Answer 135

A

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

Answer 136

A

The infective dose of Campylobacter is low, even 100-500 organisms may induce disease in humans
The infective dose of EHEC strains is lower than that of other E.coli strains

Answer 137

A

Botulinum toxin is a neurotoxin that causes flaccid paralysis of the muscles
The diarrhoetic toxin of Bacillus cereus is heat sensitive

Answer 138

A

L. monocytogenes usually forms a biofilm on the surfaces
The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by
extraintestinal signs

Answer 139

A

Listeria monocytogenes is a psychrophilic bacterium
Salmonella enteritidis is a mesophilic bacterium

Answer 140

A

Yersinia enterocolitica is a psychrophilic bacterium
Yersinia enterocolitica typically cause intestinal signs in humans

Answer 141

A

Acrylamide can be generated during the frying of foods of high carbohydrate content
Heterocyclic amines can be formed during the frying of meat

Answer 142

A

Dioxins accumulate in the adipose of the consumer
Significant sources of dioxins include the waste incineration or the forest fires

Answer 143

A

Patulin may be produced mostly in fruits causing the contamination of apple juices
Fumonisins can be produced mainly on damaged kernels of maize

Answer 144

A

Scombrotoxin is a biogenic amine
Patulin is a mycotoxin

Answer 145

A

Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach
PAHs are generated during the imperfect combustion of organic materials

Answer 146

A

Aflatoxin is a genotoxic carcinogen, its main target organ is the liver
Ochratoxins are genotoxic compounds, their main target is the kidney

Answer 147

A

Ciguatera toxins accumulate in fish
Scombrotoxin is histamine

Answer 148

A

Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs
Carcasses containing prohibited substances must not be used for production of animal feedstuffs

Answer 149

A

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

Answer 150

A

Clostridium botulinum spores surviving in the honey may germinate and cause toxico-infection in infants
Wine is safe in microbiological terms as pathogenic bacteria cannot survive in it

Answer 151

A

The water activity of meat products prepared by quick curing is higher than those prepared by slow curing
Meat products prepared by quick curing must be stored chilled

Answer 152

A

The primary objective of pasteurization is to destroy all forms of vegetative bacteria
Pasteurization is a heat treatment performed at a temperature below 100 C

Answer 153

A

Combined preservation is based on the hurdle concept
In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and nitrogen

Answer 154

A

Heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria
Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes

Answer 155

A

Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria
Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria

Answer 156

A

Plants take up cadmium from the soil through their roots and store it in their tissues
Methylmercury is bioaccumulated in the aquatic food chain and may reach high concentrations in predators

Answer 157

A

After UHT treatment, the milk is packed aseptically
Milk treated at very high temperatures (ESL) needs cold storage

Answer 158

A

L. monocytogenes is rather sensitive to heat, it cannot survive the pasteurization
S. aureus is rather sensitive to heat, it cannot survive the pasteurization

Answer 159

A

Cheesemaking is based on the coagulation of caseins
Late blowing of hard cheeses resulting in large holes are caused by clostrida

Answer 160

A

Skimming increases the density of milk
Mastitis usually increases the electrical conductivity of milk

Answer 161

A

Coxiella burnetii is rather resistant to heat, it can survive the pasteurization
Zoonotic EHEC strains are rather resistant to heat, they cannot survive the pasteurization

Answer 162

A

Alkaline phosphatase test can be used for determining the effectiveness of high-temperature short-time (HTST) pasteurization
Alkaline phosphatase is inactivated at 72 C within 15 seconds

Answer 163

A

The spoilage of fresh meat is mainly caused by aerobic psychotrophic bacteria
The spoilage of raw, cured meat products is mostly caused by microorganisms with a low water activity requirement

Answer 164

A

Heat treatment is the fundamental method for destroying microorganisms and inactivating tissue enzymes
Spoilage moulds can grow even down to -18 C

Answer 165

A

The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
For manufacturing of yoghurts, the milk is pasteurized at high temperature for 2-3 minutes

Answer 166

A

An increased potential acidity degree indicates the souring of milk
The potential acidity degree of mastitic milk is typically lower than normal

Answer 167

A

Milk fat occurs in the milk plasma in the form of globules
Caseins can be found in the milk in the form of colloidal micelles

Answer 168

A

Category 1 wastes shall be disposed by incineration
Blood from pigs declared fit for human consumption can be used for human consumption

Answer 169

A

As a part of the ante mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of pigs
As a part of the ante mortem health inspection at the farm, each single pig must be identified

Answer 170

A

Broilers infected with Salmonella enteritidis must be slaughtered separately
Cattle producing positive tuberculin test must be slaughtered separately

Answer 171

A

One of the decisions concerning the meat is the conditional fitness for human consumption
In poultry, the fact that the meat meat is fit for human consumption is expressed by the application of the identity mark

Answer 172

A

Rigor mortis develops because of the lack of ATP
The lack of ATP makes it impossible for actinomyosin to dissociate

Answer 173

A

In cattle, the last 4 metres of the ileum and the caecum are classed as SRM regarding the intestinal tract
In sheep, only the ileum is classed as SRM regarding the intestinal tract

Answer 174

A

Identification marking shall be applied on the packaging of the poultry carcasses
Once a week, minimum 15 poultry carcasses shall be tested for surface salmonella contamination

Answer 175

A

Waterfowl are usually scalded at higher temperature than broilers
Air chilling is superior to immersion chilling in terms of hygiene

Answer 176

A

The head of cattle is removed during the slaughtering process
In cattle, the bleeding is performed by the two-knife method

Answer 177

A

The routine inspection of young bovine animals (< 8 months) shall be performed by visual inspection, palpation and incision
In young cattle (<8 months), the retropharyngeal lymph nodes shall be sliced in case of suspect only

Answer 178

A

The routine post-mortem meat inspection of pigs is performed by visual inspection only
In pigs, the submaxillary lymph nodes shall be inspected by incision in case of suspect only

Answer 179

A

Emergency slaughter means the urgent bleeding of healthy, injured animals
Immediate slaughter involves the slaughter of animals

Answer 180

A

Cattle is stunned by mechanical stunning
At the slaughterhouse, pigs are stunned by carbon dioxide stunning

Answer 181

A

In cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption
In sheep, the spleen is classed as SRM

Answer 182

A

Surface contamination of eggs must not be removed by washing in the egg packing centres
Candling shall be performed at all farms that produce eggs for human consumption

Answer 183

A

Live bivalve molluscs deriving from a Class A area can be collected for direct human consumption
The production areas of live bivalve molluscs are classified based on the level of faecal contamination

Answer 184

A

In the game processing establishment, the meat inspection of hunted game shall be performed by an official veterinarian
In the game processing establishment, the post-mortem meat inspection of large games shall be performed by the official veterinarian on unskinned animals

Answer 185

A

The official veterinarian shall perform the meat inspection of fish on a batch basis only
Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria

Answer 186

A

Any hunted large game shall be eviscerated on the spot as soon as possible
The hunted large game must not be skinned on the spot

Answer 187

A

If foot and mouth disease is confirmed at the slaughterhouse, all susceptible animals present at the slaughterhouse shall be killed
The meat inspection significance of foot and mouth disease is due to the highly contagious nature of its causative agent

Answer 188

A

Animals suspected for Campylobacter infection shall be slaughtered separately
If any form of yersinosis is diagnosed at meat inspection, the whole carcass shall be declared unfit for human consumption

Answer 189

A

If paratuberculosis is diagnosed at the meat inspection, only the affected organs shall be condemned
If leptospirosis is diagnosed at the meat inspection, the whole carcass shall be condemned

Answer 190

A

Verotoxin-producing E. coli may cause haemolytic uraemic syndrome in humans
Verotoxin-producing E. coli may cause colitis in calves

Answer 191

A

The infective dose of campylobacters is low, even 100-500 bacterial cells can cause disease in humans
The infective dose of campylobacters is lower than that of salmonellae

Answer 192

A

In goats, FMD is characterized by vesicle formation in the mouth without salivation
In cattle, FMD is characterized by vesicle formation in the mouth with salivation

Answer 193

A

The health mark (meat stamp) may still be replaced in the wholesale establishments before the meat gets in the retail shops
In re-wrapping centres, the re-wrapped product shall be marker with the identification marking of the re-wrapped establishment

Answer 194

A

In the intra-community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp)
Restaurants belong to retail establishments

Answer 195

A

Only the food establishments operating under the scope of the Regulation 853/2004/EC shall be approved
Approval process of all food establishment needs a previous on-site visit

Answer 196

A

If trichinellosis is diagnosed at the postmortem meat inspection, the affected parts shall be condemned, and the other parts are ft for human consumption after freezing
If hyatid cysts of Echinococcus granules are found in the liver, only the affected organ shall be condemned

Answer 197

A

Control of the proper identification of critical control points is a major element of the HACCP audit
The poultry meat put on the market without identification marking shall be regarded as an illegal distribution

Answer 198

A

Retail supermarkets are not subject of approval according to the Regulation 853/2004/EC
Mass caterers are not subject to approval according to the Regulation 853/2004/EC

Answer 199

A

The complementary bacteriological meat inspection includes the examination of at least seven samples from each animal
If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human consumption

Answer 200

A

Basic documentation of the international trade of foodstuffs imported from third countries is the Common Health Entry Document (CVED)
Foodstuffs of animal origin can enter the territory of the European Union through border inspection posts only

Answer 201

A

The EU legislation does not quantify the frequency of official controls
Conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit

Answer 202

A

1ml for pour plate
0.1ml for spread plate

Answer 203

A

In the cAMP test, Listeria monocytogenes gives a positive reaction with Staphylococcus
Salmonella decarboxylates lysine

Answer 204

A

Water activity means the free, chemically unbound water content of foods
Water activity of foods is characterized by the Aw value

Answer 205

A

Sampling
Interpretation of results

Answer 206

A

Broiler chicken
Honey

Answer 207

A

Density measurement
Measuring the freezing point

Answer 208

A

The churning is a phase reversion process
Rancing is caused by microbial activity

Answer 209

A

Buttermilk is a byproduct of churning
Biological ripening of cream results in sour butter

Answer 210

A

Wet curing with injection: 8% sodium nitrite solution was injected
Dry salting: meat was covered with pure sodium chloride

Answer 211

A

Inoculation of meat with starter culture
Stuffing

Answer 212

A

Human food
Animal feeds

Answer 213

A

Slaughterhouse
Cold store

Answer 214

A

The heat resistance of microbes is the highest at the pH optimum of their growth
The conditions and rules of food hygiene primarily aim at achieiving adequate food safety

Answer 215

A

Control of animal pests is an important element of the good hygiene practise
Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw underdone pork

Answer 216

A

Phycotoxins are biotoxins produced by microalgae
The typical, lasting red colour of cured meat products is due to nitrosomyoglobin

Answer 217

A

Deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria
Pseudomonas species causing frequent spoilage of fresh meat are psychrotrophic bacteria

Answer 218

A

For manufacturing of butter, the raw cream is pasteurized at high temperature without holding
Whey proteins remains in solution during sour coagulation

Answer 219

A

During meat aging, the water holding capacity of proteins decreases due to the pH reducton
Food chain information must be performed by the operator of the farm

Answer 220

A

Salmonella contamination of the carcasses should be checked according to the microbiological regulation of the EU
As a part of the routine meat inspection of cattle >8 months old, the bronchial and the mediastinal lymph nodes shall be sliced

Answer 221

A

Live bivalve molluscs must not contain marine biotoxins exceeding the limits described in regulations 853/2004/EC
Cracked eggs can only be used for manufacture of heat treated egg products

Answer 222

A

In case of BSE, diseased animals shall be killed at a designated slaughterhouse
In sheep, the most characteristic sign of foot and mouth disease is lameness

Answer 223

A

In case of positive or inconclusve tuberculin test, the affected animals shall be slaughtered according to the rules of seperate slaughter
In the EU, it is the member states competence to define their official control organizations

Answer 224

A

In the EU, it is the member states competence to define their official control organizations
Offal from pigs shall be stored in a caterng establishment at less than 4 degrees

Answer 225

A

In Hungary, there is a single uniform food chain control authority
The bacterium also grows in the presence and absence of oxygen

Answer 226

A

The decrease of water activity during production of raw fermented stuffed meat products is due to the salt and drying
The flesh of fish is more perishable due to its higher water contnent than the meat of mammals

Answer 227

A

Scrombotoxin is a frequent contaminant of certain fish species
The spoilage of dried foodstuffs is caused by moulds

Answer 228

A

Mass catering belongs to retail operations
The minimum water activity of campylobacters is higher than that of salmonellae

Answer 229

A

Salmonella enteritidis is the serotype that causes the most food-borne salmonellosis in humans
Lead mostly occurs as a surface contaminant of plansts and can be removed by thorough washing

Answer 230

A

If the food chain information is missing at the time of decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for max. 24 hours
The complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination

Answer 231

A

The meat of emaciated animals is unfit for human consumption irrespective of other aspects
Rodding means the ligation of the oesophagus before the rumen

Answer 232

A

As part of the routine meat inspection of cattle > 8 months old, the liver shall be inspected by incision
As a part of the routine meat inspection of cattle > 8 months old, the trachea shall be inspected visually

Answer 233

A

Moulds and yeasts prefer more acidic pH than bacteria
The cation-active tensides exhibit pronounced disinfecting properties

Answer 234

A

The maximum allowed SCC in raw cows milk is 400,000/ml
Humans are not susceptible to the causative agent of CSF

Answer 235

A

In the food law, the hunted wild game is considered unprocessed product such as the fresh meat
For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Answer 236

A

Definite host of cestodes causing bovine cysticercosis is the man
If we detect Trueperella pyogenes from ine single organ, only the affected organ shall be condemned and the other parts of the carcass can be declared fit for human consumption

Answer 237

A

In case of suspected anthrax infection, the animals must not be slaughtered
If FMD is confrmed at the slaughterhouse, all susceptible animals present at the slaughterhouse shall be killed

Answer 238

A

Both the health mark and the identification marking shall include the approval number of the concerned establishment
Microbiological spoilage of ice-cooled fish is caused mainly by Pseudomonas species

Answer 239

A

Food safety expresses tha the food is harmless for human consumption
The acid resistance of verotoxin-producing strains is higher than other E.coli strains

Answer 240

A

Class A eggs must not be cooled artificially in the egg packing centre
Broken eggs must not be used for human consumption

Answer 241

A

The serotypes of Salmonella causing typhus in animals are not capable of inducing disease in humans
The raw fermented meat products shall be stored chilled

Answer 242

A

In general, the heat resistance of microorganisms increases as the water activity decreases
In cattle, the spinal cord s classed as SRM in animals > 12 months of age

Answer 243

A

In the EU, chloramphenicol is not allowed for use in the food-producing animals at all
Ochratoxins are produced under temperate climate conditions

Answer 244

A

Campylobacters are thermophlic bacteria that cannot grow below 30 degrees celsius
The “Hamburger-disease” is caused by verotoxin-producing E.coli

Answer 245

A

The smoked taste of the product can also be produced by direct adding of fluid smoke
Listeria monocytogenes are sensitive to heat, they are definitely killed by pasteurizaton

Answer 246

A

Decreasing the water activity of meat
Drying during the ripening

Answer 247

A

The salt concentration is increased in the product
0.58 cfu/ml

Answer 248

A

Pour plate and membrane filtration methods
It has a temperature control effect

Answer 249

A

Bacteria
The bacterium also grows in the presence and absence of oxygen

Answer 250

A

The marking of eggs refers to the type of farming method of the laying hens
Milk houses are not subject to approval because these are parts of the primary production

Answer 251

A

The toxin produced by S.aureus in the food is a neurotoxin that causes flaccid paralysis of the muscles
The current meat inspection rules are included in the regulation 627/2019/EU

Answer 252

A

The total plate count at 30 degrees celsius in raw cows milk is max 100,000/ml
Campylobacters are sensitive to heat, they are definitely killed by pasteurization

Answer 253

A

In food processing plants, water of drinking water quality shall be used for hand washing and cleaning as well
The acidic smell and taste of heat-treated meat products is mainly caused by lactobacilli

Answer 254

A

If the meat inspection reveals a generalized infection, the meat is unfit for human consumption irrespective of the causative agent
Retail distribution of foodstuffs of animal origin shall be regulated nationally

Answer 255

A

In case of localized, single-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment
Campylobacter jejuni cannot get into the egg through its pores causing a secondary contamination of it

Answer 256

A

Thermisation is a gentle heat treatment after which the phosphatase test remains positive
The microbiological regulation of the EU diffferentiates food safety and process hygiene criteria

Answer 257

A

The toxin produced by S.auerus in the food is heat resistant and can only be inactivated by long boiling
The efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

Answer 258

A

The most important cause of human foodborne viral diseases is the violation of the rules of personal hygiene
The minimum water activity of Pseudomonas species causing frequent spoilage of fresh meat is high

Answer 259

A

For slow curing with dry salting, exclusively a nitrate-containing curing salt may be used
Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Answer 260

A

In pigs, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp)
-As part of the routine meat inspection of pigs, the submaxillary lymph nodes need not be inspected by incision

Answer 261

A

As part of the routine meat inspection of cattle >8 months old, the masseters shall be inspected by incision
Any food intended for mass catering shall be prepared through safe heat treatment

Answer 262

A

After slaughter, the carcasses of mammals should be chilled to a temperature of <7 degrees
After slaughter, the carcasses of poultry should be chille to a temperature of <4 degrees

Answer 263

A

Cheeses made from raw milk may pose higher microbological risk than those made from pasteurized milk
For preservation of foods with a pH < 4.5, a heat treatment at 121.1 degree celsius is needed

Answer 264

A

At the slaughterhouse, pigs shall only be bled in a suspended position
Caseins are produced in the udder

Answer 265

A

Chlorinated hydrocarbons are hghly lipid soluble compounds with a tendency to persist in the environment
Pyrethroids do not persist in the environment

Answer 266

A

Nitrites can enter into reaction with amines forming nitrosamines
Pigs can be health marked before the results of the Trichinella test are available

Answer 267

A

After bleeding, the pH of the muscle tissue of pigs decrease faster to the final pH than in cattle
Abnormal prions are heat resistant peptides that can be destroyed at 133 degree celsius and 3 bar pressure only

Answer 268

A

-As part of the routine meat inspection of cattle < 8 months old, the heart shall be opened lenghtways
- Chilling is a ciritical step of poultry slaughter in terms of HACCP

Answer 269

A

The shellfish may become poisonous due to ingestion of biotoxin-producing planktons
The rules of small-scale production of foods of animal origin shall be determined nationally

Answer 270

A

Wholesale distribution of foodstuffs is regulated on EU level
Salmonellae are mesophilic organisms
Cold smoking is less effective against moulds than against bacteria

Answer 271

A

Affect meat quality
Indicate a need for decision on fitness for human consumption

Answer 272

A

Meat is generally unfit for consumption
There is always a foreign odor as well

Answer 273

A

The manufacturing line should be disinfected minimum weekly
The sterilization of the canned tomatoes happened within the closed cans

Answer 274

A

It is not possible to differentiate ASF and CSF by clinical or post-mortem examination
Whole body is unfit for consumption

Answer 275

A

Animals showng symptoms cannot be slaughtered
Whole body is unfit for consumption

Answer 276

A

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 seperately

Answer 277

A

The whole body is unfit for consumption
The significance of the meat inspection is given by its zoonotic nature

Answer 278

A

The intima of large blood vessels is yellow
It is always a pathological process behind, which should be taken into accounting during decision making

Answer 279

A

-The sourdough pasta has lower pH value, and therefore more acidic taste and more stable, than yeast dough pasta
- There is a difference in the microflora, as in the case of sourdough pasta, there is also other microbes present beside Saccharomyces cerevisiae, namely Laxtobacillus, Leuconostoc, Pediococcus spp.

Answer 280

A

IT tool
The goal is to exchange information in relation to food fraud

Answer 281

A

In most cases it is an occupational hazard
In chronic cases, the whole carcass of the pig is unfit for human

Answer 282

A

Staffs general health status
Documents of insect and rodent control

Answer 283

A

Is suitbale for consumption
Is an effect of stress

Answer 284

A

oxygen-rich conditions are created against germination of anaerobic spores (e.g., Clostridium perfringens)
the meat mass is chlled to reduce microbiological risk

Answer 285

A

Animals showing symptoms cannot be slaughtered
Lethal zoonosis, high public health significance

Answer 286

A

The whole body is unfit for human consumption
One symptom can be the septicaemic haemorhagges in the skin

Answer 287

A

Whole body is unfit for consumption
Animals being diseased or suspected of being diseased must not be slaughtered

Answer 288

A

Actinobacillus Pleuropneumoniae
4th option

Answer 289

A

Risk assessment
Risk communication

Answer 290

A

Unapproved enhancement
Document forgery

Answer 291

A

Salmonella
Enterobacteriaceae

Answer 292

A

x-axis: time
y-axis: temperature

Answer 293

A

Preservation
Colour development

Answer 294

A

Their material is usuually collagenin general
They are digestible

Answer 295

A

Salmonella spp.
Listeria monocytogenes

Answer 296

A

Is a quality issue, meat is fit for consumption
Usually is an effect of chronic stress before slaughter

Answer 297

A

If pronounced, meat is unfit for consumption
Official veterinarian shall determine the extent and make a decision on fitness for human consumption

Answer 298

A

If myoglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink
If myoglobin reacts with nitrite, it will form a nirtosomyoglobin, which is dark red and will turn to light pink after heat treatment

Answer 299

A

All have meat inspection significance
Have public health or animal health significance

Answer 300

A

Salmonella typhimurium
Salmonella infantis

Answer 301

A

Rate of heat penetration at the centre of the can
pH of the food

Answer 302

A

The central competent authority shall prepare the official control plan
Competent authorities have to plan the official control on risk basis, regularly and with appropriate frequency

Answer 303

A

Controls of requirements relating to food safety
Controls of requirements relating to animal health

Answer 304

A

Controlling the packaging and labelling on plant based foods
Sensory analysis

Answer 305

A

Is still present after 24 hours, the meat is unfit for consumption
It is possible to perform a cooking test for the decision on fitness for human consumption

Answer 306

A

Meat is generally unfit for human consumption
There is always a foreign odour as well

Answer 307

A

Listeriosis
Erysipelas of swine

Answer 308

A

178/2002/EC
625/2017/EC

Answer 309

A

Heat processing
Cooling down

Answer 310

A

Official controls shall be performed with a high level of transparency
Official controls shall be performed without prior notice

Answer 311

A

At the site of production
In the egg packing plant

Answer 312

A

Only heat treatment is used for the preservation
They can be stored in room temperature

Answer 313

A

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 possibilty of rancidity

Answer 314

A

They are indigestible
Preparation is time consuming

Answer 315

A

> 63g
> 73g

Answer 316

A

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

Answer 317

A

Additional laboratory examination 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

Answer 318

A

Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia or viraemia
It is declared unfit based on the Commission Implementing Regulation (EU) 2019/627

Answer 319

A

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

Answer 320

A

Intention
Deception of consumer

Answer 321

A

Post-mortem inspection (e.g., incision of lymph nodes) could increase cross-contamination between different organs and consecutive carcasses
It is a process based apporach

Answer 322

A

Infected animals cannot be slaughtered
Whole body is unfit for consumption

Answer 323

A

Parasite
Foreign body

Answer 324

A

Bubbles when squeezed under water
Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling

Answer 325

A

Mincing of pork and shoulder and back fat
Stuffing

Answer 326

A

Cold smoking is below 20 C
Liquid smoke is easy to handly and even environment friendly

Answer 327

A

Blood ring
Broken

Answer 328

A

The whole body is always unfit for human consumption
In case of suspicion, the animal cannot be slaughtered

Answer 329

A

Cannot be slaughtered for human consumption
Their meat is unfit for consumption

Answer 330

A

Animals are usually asymptomatic carriers of the bacterium
It is psychrophilic

Answer 331

A

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

Answer 332

A

Member states
European commission

Answer 333

A

Competent authorities have to plan the official controls on a risk bass, regularly and with appropriate frequency
Competent authorities have to plan the official controls on risk basis, regularly and with apprpriate frequency to identify possible intentional violations

Answer 334

A

Aspergillus spp
Penicillium spp

Answer 335

A

IT tool
The goal is to exchange information in unsafe food

Answer 336

A

Results of official controls carried out earlier
Results of own controls carried out by food business operator

Answer 337

A

Deboning
Protein content measurement
Trichinella examination
Cutting and sometimes pre-chilling of the meat

Answer 338

A

In case of salting only pure sodium chloride is applied
In case of curing other additives than NaCl are also used

Answer 339

A

Thermostable plastic
Glass

Answer 340

A

If not systemic only the affected organs are unfit for consumption
May lead to emaciation and then the whole body is unfit for consumption

Answer 341

A

The whole body is unfit for consumption
The genitals, mammary gland and blood are unfit, even if no lesions are visible during diagnostic slaughter

Answer 342

A

In most cases they do not cause a disease in slaughter animals
They can cause enteritis, even septicaemia in young animals

Answer 343

A

It means the necessary time to reduce the microbial population with one magnitude
The minimum requirement of heat treatment is set to achieve 12 magnitudes reduction of Cl. botulinum spores (if pH > 4.5)

Answer 344

A

With our human eyes and with instrumental analysis
Both with subjective and objective methods

Answer 345

A

Can be of alimentary (feed) origin
If of non-contagious origin, the meat is fit for consumption

Answer 346

A

The meat is fit for consumption except for the affected parts
The infection is zoonotic, but humans may be infested only by eggs released by carnivores

Answer 347

A

European parliament
EU Council

Answer 348

A

They are produced with starter cultures
Some types contain added sugar

Answer 349

A

Wet curing, in which we submerged the pork meat slice into the curing solution
Wet curing with needle injection, during which we have injected directly into pork meat slice

Answer 350

A

110C/30 min
121 C/3 min

Answer 351

A

They are Class A eggs
In case of small-scale producers t is not obligatory to use the producers code on their shells

Answer 352

A

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

Answer 353

A

This is possible with temperature loggers
This is only possible if temperature is recorded by a small device which was put before closing into the food can

Answer 354

A

Preparation of legislative proposal
Representation of the interest of the EU

Answer 355

A

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

Answer 356

A

Storage/cooling conditions
Temperature, humidity

Answer 357

A

Swine
Poultry

Answer 358

A

Electronarcosis with stunning tongs
Mechanical stunning gun

Answer 359

A

The control system shall be scientific evidence-based, risk-based, process based and preventative
Meat inspection is a (final) check point in the series of control measures

Answer 360

A

Pork intestine
Edible collagen casing

Answer 361

A

Below the lmit shell, shell membrane and other pieces
4th option

Answer 362

A

The wall and the ceilng should be clean, to avoid the contamination of the products
To provide clean and white working clothes, appropriate handwashing, restroom

Answer 363

A

Incubation is used to aid the growth and gas production of the surviving bacteria
Any deformation of the cans mean insufficient treatment and unfit for human consumption

Answer 364

A

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 cured

Answer 365

A

All of them are edible
They widen in water and shrinking when dried out

Answer 366

A

IT tool
Group of appointed representative of Member states

Answer 367

A

It is decreasing the water activity
Glucose
It always decreases

Answer 368

A

The time and temperature

Answer 369

A

Lactobacillus delburckii subsp. Bulgaricus and Streptococcus thermophillus

Answer 370

A

Moulds usually require less water for their growth than bacteria

Answer 371

A

Minced meat is more perishable because of its higher redox potential

Answer 372

A

Codex Alimentarius is a global regulation system the professional, non-legal documents of which form the basis of the food hygiene legislation
In the EU, the current rules of food hygiene are based on directives of vertical nature

Answer 373

A

GHP includes general industry characteristics
The HACCP system is plant and product specific

Answer 374

A

The number of viruses entering the food does not increase
Viruses can typically enter the food through secondary contamination

Answer 375

A

The potency of the sodium hydrochloride solution is more pronounced at acidic pH
The potency of the sodium hydrochloride is more stable at acidic pH

Answer 376

A

Spoilage of raw marinated meat products is mainly caused by Gram + bacteria
Spoilage of fresh meats is mainly caused by Gram - bacteria

Answer 377

A

At lower water activity, deterioration marinated/smoked etc meat products is done by mainly Gram + bacteria
Deterioration of fresh meat caused mainly be Gram - bacteria

Answer 378

A

Examination of faecal contamination of the production area
Testing for the biotoxin content of the shellfish

Answer 379

A

Immersion of egg into water
They have good smoke permeability

Answer 380

A

Production of hydrogen sulphide
It is a water in oil (W/O) emulsion
Microbiological spoilage is mostly caused by bacteria and moulds

Answer 381

A

Produce spores
Are able to reduce sulfite to sulfide

Answer 382

A

In case of small game, no evisceration shall be performed on the spot
For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Answer 383

A

The primary responsibility for food safety rests with the food producers
The conditions and rules of food hygiene primarily aim at achieving adequate food safety

Answer 384

A

Only low conductivity broth may be used for impedence measurement
The endotoxin is a lipopolysaccharide from the cell wall of Gram - bacteria

Answer 385

A

The use of liquid smoke must be indicated on the product
The durability of cooked smoked products is mainly due to the smoking process

Answer 386

A

The frankfurters distributed in shops/supermarkets are already heat treated therefore they can be eaten cold
The frankfurters distributed in shops/supermarkets are already heat treated we heat them up only for better consumer experience

Answer 387

A

Wholesale cold stores are subject of approval
60 for 30 mins
80 for 20 mins (both as additional question from MTs)

Answer 388

A

Sorbic acid
pH 4.5

Answer 389

A

In most European countries multiple authorities with shared responsibilities are involved in the official food control
For manufacturing of butter, the temperature and time conditions used for pasteurization are due to food safety aspects

Answer 390

A

Cheese made from raw milk may pose higher microbiological risk than those made from pasteurized milk
Early blowing of semi-hard cheeses resulting in many small holes are caused by Coliforms

Answer 391

A

In the EU, the meat inspection rules are laid down in a community directive
In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states

Answer 392

A

Carcasses can be put on the market irrespective of the results of the Salmonella process hygiene checks performed at the slaughterhouse
The hunted large game shall be skinned in the game collection centre

Answer 393

A

Small capacity slaughterhouses need also be approved by the authority
In the vent of any food safety defect, the food must be withdrawn from the market

Answer 394

A

Always lactose-containing medium
In case of suspect of sex odour

Answer 395

A

There is fast glycolysis in the background
Below 12 degrees celsius

Answer 396

A

Total volatile basic nitrogen
They do not produce mycotoxins

Answer 397

A

In the case of foot and mouth disease, the meat of pigs derived from a protection zone and slaughtered in an immediate way may be used for human consumption, however only after heat treatment

Answer 398

A

Control of personal hygiene is a main element of the official control of good hygiene practise (GHP)
Establishment manufacturing foods containing unprocessed products of animal origin shall be approved by the competent authorities

Answer 399

A

The core temperature should be minimum 70 C
Cannot contain histamine

Answer 400

A

In the event of a non-compliance with a food safety criteria or a process hygiene criteria laid down in the microbiological regulation of the EU in force, the food must not be placed on the market

Answer 401

A

Salmonella positive flocks infected with S. enteritidis must not be slaughtered for human consumption
Complementary bacteriological meat inspection aims at detecting conditions associated with bacterial disseminations or local infections occurred in the slaughtered animal

Answer 402

A

Trueperella pyogenes causing bacterial dissemination in pigs has no public health significance
Meat products intended for human consumption may only be manufactured in approved establshments

Answer 403

A

If chronic erysipelas is identified at the meat inspection, the carcass can be declared fit for human consumption after heat treatment
In the case of dry pastas, contamination with Staphylococcus aureus may present a significant food safety risk

Answer 404

A

The OIE listed diseases are notifiable animal diseases
The OIE is the world organization for animal health

Answer 405

A

General rules of the official food control are included in the food law of EU
Withdrawal of the food ffrom any market due to a labelling error is conceivable in justifiable cases (e.g., in case of food safety deficiencies) only

Answer 406

A

Staphylococcus aureus bacterium causing bacterial dissemination in pigs may also cause disease in humans when getting in the GI tract with the meat
In the case of dry pastas, contamination with Salmonella may present a significant food safety risk

Answer 407

A

The core temeperature of raw pig meat intended for production of minced meat must not exceed +7C in the preparation room
Determination of the total volatile basic nitrogen

Answer 408

A

The test is formed on a muscle sample
The study is based on microscopic identification of Trichinella larva

Answer 409

A

Cured raw meat products prepared by slow curing can be stored at room temperature
Animals suspected of being diseased with anthrax shall be killed bloodlessly

Answer 410

A

Presence of the amount of toxin producing planktons in the water of the production area
The pH of the egg white is alkaline

Answer 411

A

It is needed to keep the meat batter cold during cutting
0.51

Answer 412

A

Control of water quality is a main element of the official control of good hygiene practice
Salmonella + flocks infected with S. typhimurium must be slaughtered separately

Answer 413

A

In the EU, nitrozimidazoles are prohibited in food producing animals
Beta agonists are prohibited for growth promotion, but can be used for therapy in food producing animals

Answer 414

A

When applying immersion, the maximum water temperature at the point of the outlet is 4 C
Salmonella enteritidis can get into the egg through its pores causing a secondary contamination of it

Answer 415

A

Retort temperature
Processing time of the product

Answer 416

A

In case of drinking water, the test for E.coli as a faecal indicator is obligatory
Solanine mainly occurs in potatoes

Answer 417

A

Delvo test
KIS

Answer 418

A

Cheddar
Emmental

Answer 419

A

Total volatile basic nitrogen
Trimethylamine nitrogen

Answer 420

A

Yogurt may contain probiotic bacteria
Yogurt can be set type and stirred type

Answer 421

A

The meat ageing in poultry is faster than in pigs
The meat ageing in pigs is faster than in cattle

Answer 422

A

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

Answer 423

A

In restaurants, raw milk can also be served
In restaurants, hunted unskinned wild games can also be processed if the establishment had the necessary license

Answer 424

A

Migration means that a component directs from the packaging to the product
Penetration means that a competent directs from the products to the packaging

Answer 425

A

Raw milk
Egg

Answer 426

A

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
Lactoscan equipment is not just the raw milk useful but is also applied in case of analyzing already heat treated milk during manufacture of the dairy products

Answer 427

A

The E.coli produces Beta galactosidae enzyme
Ante mortem inspection of the hunted wild games shall be performed by the hunter

Answer 428

A

-It is not generated inevitably
- Rules of food hygiene strictly apply to its further fate

Answer 429

A

More reliable qualitative analysis
More sensitive quantitative analysis

Answer 430

A

S.aureus may also be excreted with the milk during the subclinical stadium of mastitis
The heat resistance of M. paratuberculosis is higher than that of M. bovis

Answer 431

A

In case of suspicion of paratuberculosis, the animals suspected of being infected must be slaughtered separately at the slaughterhouse
Aflatoxin-producing mould species occur also in central Europe, and produce toxin under these climatic conditions

Answer 432

A

Food hygiene includes the conditions and measures needed to establish the safety of our foods
The efficacy of iodophors is decreased by the elevation of temperature

Answer 433

A

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

Answer 434

A

Organophosphates are cholinesterase inhibitors
Pyrethroids are synthetic derivatives of pyrathrins

Answer 435

A

The dissolution of cadmium from soils is facilitated by the decrease of pH
Redox potential of foods is characterized by the Eh value

Answer 436

A

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

Answer 437

A

DFD meat is more prone to spoilage and has a shorter shelf life
PSE meat maturation is characterized by the rapid degradation of glycogen after slaughter

Answer 438

A

Avoid cross contamination
Ensuring traceabilty

Answer 439

A

The temperature of the raw milk may reach a maximum of 6 C until processing
The total germ count immediately before processing should not exceed 300,000 cell/ml

Answer 440

A

Enterohaemorrhagic E.coli typically causes secondary infection of raw milk
Mycobacterium paratuberculosis typically causes secondary contamination of raw milk

Answer 441

A

Animals showing sings of systemic disease or emaciation should be killed separately
Bovine animals from tuberculosis free herds must be slaughtered separately in case of positive tuberculin test

Answer 442

A

A significant proportion of the bacteria that cause deterioration are psychrophlic
A significant proportion of deteriorating moulds are psychrophilic

Answer 443

A

Characteristic, acceptable and unsatisfactory limit value
It can be used to assess hygiene

Answer 444

A

Slaughterhouse approved by the authority
In the holding of origin

Answer 445

A

Animals showing signs of a systemic disease must be killed separately
Emaciated animals must not be slaughtered

Answer 446

A

Live bvalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an identification mark on the packaging
In the intra-community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp)

Answer 447

A

Having eviscerated the large game, the hunter shall present the carcass and viscera to a trained person or a veterinarian for inspection
The hunter shall present the carcass of the hunted small game to a trained person or veterinarian for inspection

Answer 448

A

The c value measn the number of sample unites giving values over m or between m and M
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

Answer 449

A

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

Answer 450

A

Egg
Vegetable

Answer 451

A

It is spoonable
It has final pH between 4.3-4.6

Answer 452

A

The official veterinarian must inspect the food chain information whenever new cargo arrived at the slaughterhouse
Vehicles used for the transportation of livestock animals must be authorized

Answer 453

A

Active packaging consists of ingredients, which are inside the packaging and interacting with food in different ways (transmission or emission) allowing the direct and active protection of food to keep the required quality
Intelligent packaging is a system with indicators capable to inform consumers before buying about the journey of the given food

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Food Hygiene Final Flashcards

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