Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Hygiene Final MCQs > Food Hygiene Final 2022 Qs > Flashcards

Food Hygiene Final 2022 Qs Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

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
A
  • All have meat inspection significance
  • Have public health or animal health significance
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which disease is zoonotic

  • Atypical mycobacteriosis of swine
  • Swine erysipelas
  • Mycoplasma pneumonia of swine
  • Actinobacillus pleuopneumonia of swine
A
  • Atypical mycobacteriosis of swine
  • Swine erysipelas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Organoleptic changes of meat

  • Affect meat quality
  • Only mean quality problems
  • Indicate a need for decision on fitness for human consumption
  • Always mean safety problems
A
  • Affect meat quality
  • Indicate a need for decision on fitness for human consumption
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which methods are suitable for determining the number of living cells?

  • Pour plate method
  • ATP measurement
  • Membrane filtration
  • Protein determination
A
  • Pour plate method
  • Membrane filtration
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Choose correct

  • E.coli is indole positive
  • E.coli uses citrate as the only carbon source
  • E.coli performs mixed acid fermentation
  • E.coli performs butanediol fermentation
A
  • E.coli is indole positive
  • E.coli performs mixed acid fermentation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which following information shall be labelled on the frozen stored product?

  • The name of the employee who received the goods
  • The use by date
  • The intended use
  • The exact name of the product
A
  • The use by date
  • The exact name of the product
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Which operation requires an approval based on the 853/2004/EC regulation?

  • Game processing
  • Primary production
  • Egg collection
  • Wholesale of products of animal origin
A
  • Primary production
  • Wholesale of products of animal origin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Choose correct

  • Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
  • Any fresh meat of pigs or cattle put on the market without identification marking shall be regarded as an illegal distribution
  • Health mark (meat stamp) shall include the approval number of the concerned establishment, but is not included in the identification marking
  • Both the health mark and identification marking shall include the approval number of the concerned establishment
A
  • Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
  • Both the health mark and identification marking shall include the approval number of the concerned establishment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the advantages of combining chromatographic and mass spectrometric methods?

  • More reliable qualitative analysis
  • More sensitive quantitative analysis
  • More cost effective procedures
  • All statements are true
A
  • More reliable qualitative analysis
  • More sensitive quantitative analysis
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which method is a microbial growth inhibition test?

  • ROSA test
  • Delvotest
    -KIS
  • Beta star test
A
  • Delvotest
    -KIS
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Which of these cheeses are belonging to the hard cheese category?

  • Cheddar
  • Emmentaler
  • Gouda
  • Edam
A
  • Cheddar
  • Emmentaler
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What microbes should be tested for egg products under regulation (EC) No 2073/2005

  • Salmonella
  • Enterobacteriaceae
  • Coagulase-positive Staphylococcus
    -E.coli
A
  • Salmonella
  • Enterobacteriaceae
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the role of smoking?

  • Preservation
  • Colour development
  • To fasten the oxidation process
  • To inhibit the toxin production of Clostridium botulinum
A
  • Preservation
  • Colour development
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How did we judge the colour changes after curing?

  • With our human eyes and with instrumental analysis
  • Only with subjective method
  • Both with subjective and objective methods
  • Only with objective method
A
  • With our human eyes and with instrumental analysis
  • Both with subjective and objective methods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the x axis and what is the y axis on ht heat penetration graph?

  • x axis: time
  • y axis: temperature
  • x axis: temperature
  • y axis: time
A
  • x axis: time
  • y axis: temperature
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Which of these are allergens?

  • Sesame seeds
  • Parsley
  • Anise/aniseed
  • Mustard
A
  • Sesame seeds
  • Mustard
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Choose correct

  • In case of food poisoning, the causative agent produces exotoxin in the food
  • In case of food poisoning, the causative agent produces exotoxin in the GI tract
  • In case of toxico infection, the causative agent produces exotoxin in the food
  • In case of toxico infection, the causative agent produces exotoxin in the GI tract
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Choose correct

  • The primary responsibility for food safety rests with the food safety authorities
  • The primary responsibility for food safety rests with the food producers
  • The conditions and rules of food hygiene primarily aim at achieving adequate food quality
  • The conditions and rules of food hygiene primarily aim at achieving adequate food safety
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Choose correct

  • The HACCP plan should be establishment and product specific
  • The GHP plan should be establishment and product specific
  • The GHP concept focuses on the hazards not properly manageable by HACCP
  • The HACCP concept focuses on the hazards not properly manageable by GHP
A
  • The HACCP plan should be establishment and product specific
  • The HACCP concept focuses on the hazards not properly manageable by GHP
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Choose correct

  • Campylobacter usually form a biofilm on the surfaces
  • L. monocytogenes usually forms a biofilm on the surfaces
  • The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by extraintestinal signs
  • The clinical symptoms caused by L. monoctyogenes in humans are characterized mostly by intestinal signs
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Choose correct

  • The minimum water activity of salmonellae is lower than that of campylobacter
  • The minimum water activity of salmonellae is higher than that of campylobacter
  • The minimum water activity of salmonellae is lower than that of Listeria monocytogenes
  • The minimum water activity of salmonellae is higher than that of L. monocytogenes
A
  • The minimum water activity of salmonellae is lower than that of campylobacter
  • The minimum water activity of salmonellae is higher than that of L. monocytogenes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Choose correct

  • Nitrites can enter into reaction with amines forming nitrosamines
  • Nitrates can enter into reaction with amines forming nitrosamines
  • Cold smoking is more effective against moulds than against bacteria
  • Cold smoking is less effective against moulds than against bacteria
A
  • Nitrites can enter into reaction with amines forming nitrosamines
  • Cold smoking is less effective against moulds than against bacteria
23
Q

Choose correct

  • Spoilage is a profound qualitative change of the food
  • Spoilage is a profound safety change of the food
  • Microbiological spoilage is mostly caused by bacteria and moulds
  • Microbiolgical spoilage is mostly caused by bacteria and viruses
A
  • Spoilage is a profound qualitative change of the food
  • Microbiological spoilage is mostly caused by bacteria and moulds
24
Q

Choose correct

  • The spoilage of fresh meat is mainly caused by aerobic psychotropic bacteria
  • The spoilage of fresh meat is mainly caused by anaerobic mesophilic bacteria
  • The spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement
  • The spoilage of raw, cured meat products is mostly caused by microrganisms with a low activity requirement
A
  • The spoilage of fresh meat is mainly caused by aerobic psychotropic bacteria
  • The spoilage of raw, cured meat products is mostly caused by microrganisms with a low activity requirement
25
Q

Choose the correct answers

  • Patulin may be produced mostly in fruits causing the contamination of apple juices
  • Zearalenone may be produced mostly in fruits causing the contamination of apple juices
    -Fumonisins can be produced mainly on oilseeds
  • Fumonisins can be produced mainly on damaged kernels of maize
A
  • Patulin may be produced mostly in fruits causing the contamination of apple juices
  • Fumonisins can be produced mainly on damaged kernels of maize
26
Q

Choose correct

  • Phycotoxins are biotoxins produced by microalgae
  • Phycotoxins are biotoxins produced my moulds
  • Solanine mainly occurs in potatoes
  • Solanine mainly occurs in stone fruits
A
  • Phycotoxins are biotoxins produced by microalgae
  • Solanine mainly occurs in potatoes
27
Q

Choose correct

  • Aflatoxin is a genotoxic carcinogen, its main target organ is the liver
  • Aflatoxin is a genotoxic carcinogen, its main target is the kidney
  • Ochratoxins are genotoxic compounds, their main target is the liver
  • Ochratoxins are genotoxic compounds, their main target is the kidney
A
  • Aflatoxin is a genotoxic carcinogen, its main target organ is the liver
  • Ochratoxins are genotoxic compounds, their main target is the kidney
28
Q

Choose correct

  • Human diseases caused Yersinia enterocolitica are mainly due to the consumption of raw underdone beef
  • Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw underdone pork
  • Human diseases caused by Campylobacter jejuni are mainly due to the consumption of raw underdone pork
  • Human diseases caused by Campylobacter jejuni are mainly due to the consumption of raw underdone poultry meat
A
  • Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw underdone pork
  • Human diseases caused by Campylobacter jejuni are mainly due to the consumption of raw underdone poultry meat
29
Q

Which of the following requirements should be met during the transportation of raw milk?

  • The temperature of raw milk should be kept under 10 C during transport
  • The contamination of raw milk should be avoided
  • The tank truck can transport milk from only on milking station at a time
  • The tank truck should transport milk only, if all independent units can be used in full volume capacity
A
  • The temperature of raw milk should be kept under 10 C during transport
  • The contamination of raw milk should be avoided
30
Q

What requirements should be met during the transport of raw milk in milk silos?

  • The maximal storage temperature of raw milk is 3 C
  • The maximal storage temperature of raw milk is 6 C
  • The inner surface of the stainless steel milk silos should be intact
  • The temperature registration in the milk silos is discontinuous
A
  • The maximal storage temperature of raw milk is 6 C
  • The inner surface of the stainless steel milk silos should be intact
31
Q

Which of these statements are true for the late blowing of cheese?

  • Late blowing can occur by hard cheeses
  • Late blowing can occur by anti-coagulated cheeses
  • Late blowing can occur due to the heat resistant Bacillus spores, which produces gas during germination and this leads to large holes and cracks
  • Late blowing can occur due to the heat resistant Clostridium spores, which produces gas during germination and this leads to large holes and cracks
A
  • Late blowing can occur by hard cheeses
  • Late blowing can occur due to the heat resistant Clostridium spores, which produces gas during germination and this leads to large holes and cracks
32
Q

Choose correct

  • Salmonella contamination of the carcasses should be checked according to the microbiological regulation of the EU
  • Salmonella contamination of the carcasses should be checked according to the zoonotic regulation of the EU
  • Carcasses can be put on the market irrespective of the results of the salmonella process hygiene checks performed at the slaughterhouse
  • Carcasses found positive for salmonella in the process hygiene tests at the slaughterhouse must not be put on the market
A
  • Salmonella contamination of the carcasses should be checked according to the microbiological regulation of the EU
  • Carcasses found positive for salmonella in the process hygiene tests at the slaughterhouse must not be put on the market
33
Q

Choose correct

  • When applying immersion, chilling the maximum water temperature at the point of the outlet is 16C
  • When applying immersion, chilling the maximum water temperature at the point of outlet is 4 C
  • Evisceration is a critical step of poultry slaughter in terms of HACCP
  • Chilling is a critical step of poultry slaughter in terms of HACCP
A
  • When applying immersion, chilling the maximum water temperature at the point of outlet is 4 C
  • Chilling is a critical step of poultry slaughter in terms of HACCP
34
Q

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

  • Stress factor that weakens the immune system
  • Because of economical reasons
  • To avoid overloading the vehicle
  • Increases the risk of faecal contamination
A
  • Stress factor that weakens the immune system
  • Increases the risk of faecal contamination
35
Q

What is the main energy source of the muscle function?

  • 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
  • The anaerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule
  • Reduction of pyruvate to lactic acid
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
36
Q

Which sentence is true about TSE

  • An OIE listed viral disease
  • The whole carcass of cattle suspected for TSE is considered SRM
  • Abnormal behaviour is a sign of disease
  • It causes purulent inflammatory nodes in the brain
A
  • The whole carcass of cattle suspected for TSE is considered SRM
  • Abnormal behaviour is a sign of disease
37
Q

Choose correct

  • Rigor mortis develops because of the reduction of pH
  • Rigor mortis develops because of the lack of ATP
  • The lack of ATP makes it impossible for actomyosin to dissociate
  • The inadequate reduction of pH makes it impossible for actomosyin to dissociate
A
  • Rigor mortis develops because of the lack of ATP
  • The lack of ATP makes it impossible for actomyosin to dissociate
38
Q

What is 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 and enterococcus species
  • Raw sausages made withs tarter cultures have higher pH values, then the traditional dry sausage
  • Microflora is composed mainly of special noble molds, penicillum species
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 and enterococcus species
39
Q

Choose correct

  • Class A eggs shall be cooled to a temperature <5 degrees celsius in the egg packaging centre in order to prevent bacterial contamination
  • Class A eggs must not be cooled artificially in the egg packaging centre
  • Broken eggs must not be used for human consumption
  • Broken eggs can only be used for manufacture of heat treated egg products
A
  • Class A eggs must not be cooled artificially in the egg packaging centre
  • Broken eggs must not be used for human consumption
40
Q

What is characteristic for a trained person?

  • Trained person must have 10 years experience
  • Trained person must have hunters certificate issued by that state and special exam for examination
  • Trained person can be veterinarian only
  • It is not necessary that the trained person must have special experience
A
  • Trained person must have 10 years experience
  • Trained person must have hunters certificate issued by that state and special exam for examination
41
Q

Choose correct

  • Scrombrotoxin is a biogenic amine
  • Scrombrotoxin as a mycotoxin
  • Patulin is a mycotoxin
  • Solanine is a mycotoxin
A
  • Scrombrotoxin is a biogenic amine
  • Patulin is a mycotoxin
42
Q

Choose correct

  • Chlorinated hydrocarbons are highly lipid soluble compounds with a tendency to persist in the environment
    -Organophosphates are highly lipid soluble compounds with a tendency to persist in the environment
  • Pyrethroids are persisting compounds in the environment
  • Pyrethroids do not persist in the environment
A
  • Chlorinated hydrocarbons are highly lipid soluble compounds with a tendency to persist in the environment
  • Pyrethroids do not persist in the environment
43
Q

Choose correct

  • The primary objective of pasteurization is to destroy all forms of pathogenic bacteria
  • 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
  • Pasteurization is a heat treatment performed at a temperature above 100 C
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
44
Q

Choose correct

  • Water activity means the total water content of foods
  • Water activity means the free, chemically unbound water content of food
  • Water activity of foods is characterized by the Aw value
  • Water activity of foods is characterized by the Eh value
A
  • Water activity means the free, chemically unbound water content of food
  • Water activity of foods is characterized by the Aw value
45
Q

Choose correct

  • Alkaline phosphatase test can be used for determining the effectiveness of high temperature short time (HTST) pasteurization
  • Peroxidase test can be used for determining the effectiveness of HTST pasteurization
  • Alkaline phosphatase is inactivated at 72 C within 15 seconds
  • Peroxidase is inactivated at 72 C within 15 seconds
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
46
Q

What are the conditions for enterotoxin production of S.aureus?

  • Just over 10 C
  • 40-60% of the strains that cause mastitis are capable of its production
  • The minimal germ count of human toxicosis is 10^6/ml
  • The most common form of contamination is primary infection
A
  • Just over 10 C
  • The minimal germ count of human toxicosis is 10^6/ml
47
Q

For which animal species is scalding a characteristic slaughter moment?

  • Sheep
  • Swine
  • Poultry
  • Rabbit
A
  • Swine
  • Poultry
48
Q

Choose correct

  • After slaughter, the carcasses of mammals should be chilled to a temperature of <4 degrees
  • After slaughter, the carcasses of mammals should be chilled to a temperature of <7 degrees
  • After slaughter, the carcasses of poultry should be chilled to a temperature of <4 degrees
  • After slaughter, the carcasses of poultry should be chilled to a temperature of <7 degrees
A
  • After slaughter, the carcasses of mammals should be chilled to a temperature of <7 degrees
  • After slaughter, the carcasses of poultry should be chilled to a temperature of <4 degrees
49
Q

Choose correct

  • As part of the routine meat inspection of cattle >8 months old, the liver shall be inspected by incision
  • As part of the routine meat inspection of cattle > 8 months, the liver shall be inspected visually
  • As part of the routine meat inspection of cattle > 8 months old, the trachea shall be opened lengthwise
  • As part of the routine meat inspection of cattle > 8 months old, the trachea shall be inspected visually
A
  • As part of the routine meat inspection of cattle >8 months old, the liver shall be inspected by incision
  • As part of the routine meat inspection of cattle > 8 months old, the trachea shall be opened lengthwise
50
Q

Which of these informations are mandatory?

  • All ingredients, with their rations in percentages
  • The date of manufacturing, given in day/month/yearly format
  • Energy content in 100g or 100ml product
  • Storage conditions
A
  • Energy content in 100g or 100ml product
  • Storage conditions
51
Q

What factors are important for the modelling of heat treatment for canned foods?

  • The size of the label on the can
  • Rate of penetration at the centre of the can
  • The origin of the food to be canned
  • pH of the food
A
  • Rate of penetration at the centre of the can
  • pH of the food
52
Q

Which is true for the relaying area?

  • Cleared fresh seawater
  • Physiologic (and some other parameter)
  • Mixing of batches prevention
  • Fourth option
A
  • Physiologic (and some other parameter)
  • Mixing of batches prevention
53
Q

Colloid chemical process of churning

  • Foaming
  • Water in oil
  • Phase reversion process
  • Emulsification
A
  • Water in oil
  • Phase reversion process

Food Hygiene Final MCQs (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions