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Food hygiene > food hygiene (Hungarians 23rd may) > Flashcards

food hygiene (Hungarians 23rd may) Flashcards

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1
Q

which is hard cheese?

  • cheddar
  • Edam
  • Parmesan
  • gouda
A
  • Cheddar
  • Parmesan
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2
Q

which heavy metals are tested for in fish and crustaceans?

  • Fe
  • Pb
  • Hg
  • Cu
A
  • Pb
  • Hg
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3
Q

Primary infection occurs in what food?

  • minced meat
  • Egg
  • vegetables
  • sausage
A
  • Egg
  • vegetables
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4
Q

Redox potential in the case of decay?

  • increases
  • decreases
A
  • decreases
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5
Q

in dairy cattle what bacteria can be found physiologically?

  • Gram +
  • Gram -
  • Aerob
  • Anaerobe
A
  • Gram +
  • anaerobe
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6
Q

if a retailer makes a mistake who will fine them?

A

Food chain safety officer

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7
Q

what is the maximum temperature where the poultry meat can be stored?

  • 3 ˚C
  • 4˚C
  • 7˚C
  • 10˚C
A

3˚C

(less than 4˚C is advisable)

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8
Q

what kind of bacteria can survive pasteurisation?

A

spores can survive (C. botulinum and B. cereus)

coxiella, M. avium subs. paratuberculosis can survive

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9
Q

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
A
  • 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
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10
Q

what intestine did we fill the sausages with during the practical?

  • sheep
  • swine
  • digestible collagen
  • natural
A
  • swine
  • digestible collagen
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11
Q

what colonies are countable?

  • 150/Petri dish
  • 300/ Petri dish
  • 150/ membrane
  • 300/ membrane
A
  • 300/ Petri dish
  • 150/ membrane
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12
Q

in the case of butter making what does not remain?

  • whey
  • butter
  • buttermilk
  • oil
A
  • whey
  • oil
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13
Q

what mycotoxins can infect grain?

A

penicillins and aspergillus

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14
Q

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
A
  • during skinning
  • during evisceration
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15
Q

in the case of frankfurters what does the smoking do?

  • gives extra taste
  • gives surface
  • we do not smoke it but dry it
A
  • taste and colour
  • (preservation is secondary)
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16
Q

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
A
  • we give ice to it in the cutter
  • can be stored cooled for a short amount of time
17
Q

what can we put into meat products?

  • Soy
  • milk protein
  • fish meal
  • pea protein
A
  • Soy
  • pea protein
18
Q

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
A
  • L. monocytogenes is salt resistant
  • L. monocytogenes can be eliminated by pasturisation
19
Q

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
A
  • internal factors such as PH, redox potential and water activity
  • External factors of temperature, humidity, airspace composition
20
Q

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
A
  • 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
21
Q

factors affecting the deterioration of of minced meat?

  • anaerobic psychrophilic
  • Aerobic psychrophilic
  • Redox potential increases during deterioration
  • redox potential decreases during deterioration
A
  • Aerobic psychrophilic
  • redox potential decreases during deterioration
22
Q

where staplococcus produces its toxins and causes?

  • Food
  • GI tract
A

Food

23
Q

Incomplete bleeding?

  • due to heart failure
  • unfit for human consumption
  • doesn’t affect perishability
A
  • due to heart failure
  • unfit for human consumption
24
Q

Prominent bacteria?

  • salmonella mainly in egg dishes
  • salmonella mainly in raw poultry dishes
  • campylobacter mainly in egg dishes
  • Campylobacter mainly in raw poultry dishes
A
  • salmonella mainly in egg dishes
  • Campylobacter mainly in raw poultry dishes
25
Q

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
A
  • 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
26
Q

fast curing?

  • with nitrite
  • with nitrate
  • with nitrite and a tumbler
  • with nitrate and a needle
A
  • with nitrite and a tumbler
  • with nitrite
27
Q

choose the correct answer?

  • salmonella is thermophilic
  • salmonella is mesophilic
  • listeria is mesophilic
  • listeria is psychotropic/ philic
A
  • salmonella is mesophilic
  • listeria is psychotropic/ philic
28
Q

what remains at the end of the butter churning?

  • butter
  • whey
  • buttermilk
  • water
A
  • butter
  • buttermilk
29
Q

what is the direct cell count determination procedures?

  • Biuret
  • ATP ase test
  • membrane filtration
  • spreading
A
  • membrane filtration
  • spreading
30
Q

which is true?

  • F0 is the heat treatment value
  • F0 is the heat treatment equivalent
  • F0 is a microbiological characteristic
  • F0 is technological characteristic
A
  • F0 is the heat treatment value
  • F0 is a technological characteristic
31
Q

what are the maturation steps during butter production?

A

pasteurisation - ageing - churning - washing - worked/ kneaded - salt - packaging

32
Q

which are sour products?

  • sour cream
  • curd
  • Kefir
  • butter
A
  • sour cream
  • Kefir
33
Q

GHP definition

A

general food hygienic principles

34
Q

HACCP definition

A

good hygiene practice is a food safety risk management system based on the HACCP principles

35
Q

To whom do the EC regulations 853/852 apply and what do they contain?

A

852/2004 EC: food hygiene - food business operators

853/ 2004 EC: products of animal origin - food business operators

36
Q

Pasturella, erysipelas fit for human consumption?

A

NO

37
Q

what does salmonella break down?

  • Lysine
  • carbamide
  • Lactose
  • other
A
  • Lysine
  • other
38
Q

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
A
  • 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

Food hygiene (5 decks)

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