food hygiene (Hungarians 23rd may) Flashcards
which is hard cheese?
- cheddar
- Edam
- Parmesan
- gouda
- Cheddar
- Parmesan
which heavy metals are tested for in fish and crustaceans?
- Fe
- Pb
- Hg
- Cu
- Pb
- Hg
Primary infection occurs in what food?
- minced meat
- Egg
- vegetables
- sausage
- Egg
- vegetables
Redox potential in the case of decay?
- increases
- decreases
- decreases
in dairy cattle what bacteria can be found physiologically?
- Gram +
- Gram -
- Aerob
- Anaerobe
- Gram +
- anaerobe
if a retailer makes a mistake who will fine them?
Food chain safety officer
what is the maximum temperature where the poultry meat can be stored?
- 3 ˚C
- 4˚C
- 7˚C
- 10˚C
3˚C
(less than 4˚C is advisable)
what kind of bacteria can survive pasteurisation?
spores can survive (C. botulinum and B. cereus)
coxiella, M. avium subs. paratuberculosis can survive
contaminated eggs?
- surface contaminants of eggs must not be removed by washing the eggs in packing centres
- surface contamination of eggs shall be removed by washing at the egg packing centres
- candling shall be performed only at those farms that deliver eggs for direct sale on the market
- surface contaminants of eggs must not be removed by washing the eggs in packing centres
- candling shall be performed only at those farms that deliver eggs for direct sale on the market
what intestine did we fill the sausages with during the practical?
- sheep
- swine
- digestible collagen
- natural
- swine
- digestible collagen
what colonies are countable?
- 150/Petri dish
- 300/ Petri dish
- 150/ membrane
- 300/ membrane
- 300/ Petri dish
- 150/ membrane
in the case of butter making what does not remain?
- whey
- butter
- buttermilk
- oil
- whey
- oil
what mycotoxins can infect grain?
penicillins and aspergillus
in the case of rabbit butchering when is it allowed to have the meat inspection?
- during bleeding
- during skinning
- during evisceration
- in the beginning of cooling
- during skinning
- during evisceration
in the case of frankfurters what does the smoking do?
- gives extra taste
- gives surface
- we do not smoke it but dry it
- taste and colour
- (preservation is secondary)
what is true for red meat products?
- we give ice to it in the cutter
- we give tap water to it in the cutter
- can be stored for a long time without cooling
- can be stored cooled for a short amount of time
- we give ice to it in the cutter
- can be stored cooled for a short amount of time
what can we put into meat products?
- Soy
- milk protein
- fish meal
- pea protein
- Soy
- pea protein
which is correct?
- L. monocytogenes is acid resistant
- L. monocytogenes is salt resistant
- L. monocytogenes is temperature resistant
- L. monocytogenes can be eliminated by pasturisation
- L. monocytogenes is salt resistant
- L. monocytogenes can be eliminated by pasturisation
factors influencing deterioration?
- internal factors such as PH, redox potential and water activity
- External factors such as PH, redox potential, water activity
- internal factors such as temperature, humidity, airspace composition
- External factors of temperature, humidity, airspace composition
- internal factors such as PH, redox potential and water activity
- External factors of temperature, humidity, airspace composition
trichinella?
- the meat of an infected animal shall be declared unfit for human consumption
- test must be performed in all cases to be carried out during the meat inspection of pigs
- in the case of local infection the body other than the master is fit for human consumption
- for testing the sample should be taken from the foreleg or tongue of the wild boar
- the meat of an infected animal shall be declared unfit for human consumption
- for testing the sample should be taken from the foreleg or tongue of the wild boar
factors affecting the deterioration of of minced meat?
- anaerobic psychrophilic
- Aerobic psychrophilic
- Redox potential increases during deterioration
- redox potential decreases during deterioration
- Aerobic psychrophilic
- redox potential decreases during deterioration
where staplococcus produces its toxins and causes?
- Food
- GI tract
Food
Incomplete bleeding?
- due to heart failure
- unfit for human consumption
- doesn’t affect perishability
- due to heart failure
- unfit for human consumption
Prominent bacteria?
- salmonella mainly in egg dishes
- salmonella mainly in raw poultry dishes
- campylobacter mainly in egg dishes
- Campylobacter mainly in raw poultry dishes
- salmonella mainly in egg dishes
- Campylobacter mainly in raw poultry dishes
which is true?
- the production areas of live bivalve molluscs are determined by the toxin producing capacity of planktons
- the production areas for the live bivalve molluscs are determined on the basis of the possibility of contamination with faeces
- mussels collected from class C areas are only fit for human consumption after heat treatment
- mussels collected from class A areas are fit for human consumption only after prolonged washing
- the production areas for the live bivalve molluscs are determined on the basis of the possibility of contamination with faeces
- mussels collected from class C areas are only fit for human consumption after heat treatment
fast curing?
- with nitrite
- with nitrate
- with nitrite and a tumbler
- with nitrate and a needle
- with nitrite and a tumbler
- with nitrite
choose the correct answer?
- salmonella is thermophilic
- salmonella is mesophilic
- listeria is mesophilic
- listeria is psychotropic/ philic
- salmonella is mesophilic
- listeria is psychotropic/ philic
what remains at the end of the butter churning?
- butter
- whey
- buttermilk
- water
- butter
- buttermilk
what is the direct cell count determination procedures?
- Biuret
- ATP ase test
- membrane filtration
- spreading
- membrane filtration
- spreading
which is true?
- F0 is the heat treatment value
- F0 is the heat treatment equivalent
- F0 is a microbiological characteristic
- F0 is technological characteristic
- F0 is the heat treatment value
- F0 is a technological characteristic
what are the maturation steps during butter production?
pasteurisation - ageing - churning - washing - worked/ kneaded - salt - packaging
which are sour products?
- sour cream
- curd
- Kefir
- butter
- sour cream
- Kefir
GHP definition
general food hygienic principles
HACCP definition
good hygiene practice is a food safety risk management system based on the HACCP principles
To whom do the EC regulations 853/852 apply and what do they contain?
852/2004 EC: food hygiene - food business operators
853/ 2004 EC: products of animal origin - food business operators
Pasturella, erysipelas fit for human consumption?
NO
what does salmonella break down?
- Lysine
- carbamide
- Lactose
- other
- Lysine
- other
which one is true?
- Nitroimidazoles are compounds that are permitted for therapeutic purposes but not for increase yields in food producing animals
- Nitroimidazole may not be used for treatment or increase of yield in food producing animals
- Nitrofurans are compounds that are permitted for therapeutic purposes but not for increase of yield in food producing animals
- Nitrofuran shall not be used in food producing animals for therapeutic or yield enhancement purposes
- Nitroimidazole may not be used for treatment or increase of yield in food producing animals
- Nitrofurans are compounds that are permitted for therapeutic purposes but not for increase of yield in food producing animals
