Food Hygiene Final 2022 Qs

Question 1

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

Answer 1

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

Question 2

Which disease is zoonotic

• Atypical mycobacteriosis of swine
• Swine erysipelas
• Mycoplasma pneumonia of swine
• Actinobacillus pleuopneumonia of swine

Answer 2

• Atypical mycobacteriosis of swine
• Swine erysipelas

Question 3

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

Answer 3

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

Question 4

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

• Pour plate method
• ATP measurement
• Membrane filtration
• Protein determination

Answer 4

• Pour plate method
• Membrane filtration

Question 5

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

Answer 5

• E.coli is indole positive
• E.coli performs mixed acid fermentation

Question 6

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

Answer 6

• The use by date
• The exact name of the product

Question 7

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

• Game processing
• Primary production
• Egg collection
• Wholesale of products of animal origin

Answer 7

• Primary production
• Wholesale of products of animal origin

Question 8

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

Answer 8

• 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

Question 9

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

Answer 9

• More reliable qualitative analysis
• More sensitive quantitative analysis

Question 10

Which method is a microbial growth inhibition test?

• ROSA test
• Delvotest
  -KIS
• Beta star test

Answer 10

• Delvotest
  -KIS

Question 11

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

• Cheddar
• Emmentaler
• Gouda
• Edam

Answer 11

• Cheddar
• Emmentaler

Question 12

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

• Salmonella
• Enterobacteriaceae
• Coagulase-positive Staphylococcus
  -E.coli

Answer 12

• Salmonella
• Enterobacteriaceae

Question 13

What is the role of smoking?

• Preservation
• Colour development
• To fasten the oxidation process
• To inhibit the toxin production of Clostridium botulinum

Answer 13

• Preservation
• Colour development

Question 14

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

Answer 14

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

Question 15

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

Answer 15

• x axis: time
• y axis: temperature

Question 16

Which of these are allergens?

• Sesame seeds
• Parsley
• Anise/aniseed
• Mustard

Answer 16

• Sesame seeds
• Mustard

Question 17

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

Answer 17

• 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

Question 18

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

Answer 18

• 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

Question 19

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

Answer 19

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

Question 20

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

Answer 20

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

Question 21

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

Answer 21

• 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

Question 22

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

Answer 22

• Nitrites can enter into reaction with amines forming nitrosamines
• Cold smoking is less effective against moulds than against bacteria

Question 23

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

Answer 23

• Spoilage is a profound qualitative change of the food
• Microbiological spoilage is mostly caused by bacteria and moulds

Question 24

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

Answer 24

• 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

Question 25

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

Answer 25

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

Question 26

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

Answer 26

- Phycotoxins are biotoxins produced by microalgae - Solanine mainly occurs in potatoes

Question 27

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

Answer 27

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

Question 28

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

Answer 28

- 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

Question 29

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

Answer 29

- The temperature of raw milk should be kept under 10 C during transport - The contamination of raw milk should be avoided

Question 30

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

Answer 30

- The maximal storage temperature of raw milk is 6 C - The inner surface of the stainless steel milk silos should be intact

Question 31

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

Answer 31

- 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

Question 32

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

Answer 32

- 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

Question 33

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

Answer 33

- 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

Question 34

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

Answer 34

- Stress factor that weakens the immune system - Increases the risk of faecal contamination

Question 35

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

Answer 35

- 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

Question 36

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

Answer 36

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

Question 37

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

Answer 37

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

Question 38

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

Answer 38

- 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

Question 39

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

Answer 39

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

Question 40

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

Answer 40

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

Question 41

Choose correct - Scrombrotoxin is a biogenic amine - Scrombrotoxin as a mycotoxin - Patulin is a mycotoxin - Solanine is a mycotoxin

Answer 41

- Scrombrotoxin is a biogenic amine - Patulin is a mycotoxin

Question 42

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

Answer 42

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

Question 43

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

Answer 43

- 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

Question 44

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

Answer 44

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

Question 45

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

Answer 45

- 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

Question 46

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

Answer 46

- Just over 10 C - The minimal germ count of human toxicosis is 10^6/ml

Question 47

For which animal species is scalding a characteristic slaughter moment? - Sheep - Swine - Poultry - Rabbit

Answer 47

- Swine - Poultry

Question 48

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

Answer 48

- 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

Question 49

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

Answer 49

- 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

Question 50

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

Answer 50

- Energy content in 100g or 100ml product - Storage conditions

Question 51

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

Answer 51

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

Question 52

Which is true for the relaying area? - Cleared fresh seawater - Physiologic (and some other parameter) - Mixing of batches prevention - Fourth option

Answer 52

- Physiologic (and some other parameter) - Mixing of batches prevention

Question 53

Colloid chemical process of churning - Foaming - Water in oil - Phase reversion process - Emulsification

Answer 53

- Water in oil - Phase reversion process