food hygiene mid term 2

Question 1

In case of systemic dispersal of microbes

a) The whole body is unfit for consumption
b) One symptom can be the septicaemic haemorrhages in the skin
c) If haemorrhages are found in the lungs, the meat is unfit for consumption
d) Only in the case of pyaemia the meat is unfit for consumption

Answer 1

a and b

a) The whole body is unfit for consumption
b) One symptom can be the septicaemic haemorrhages in the skin

Question 2

Tuberculosis
The whole body is always unfit for human consumption
If localised, only the affected organs or part should be declared unfit for human consumption
If localised, only the affected….
….

Answer 2

→ In case of tuberculosis in several organs and lymph nodes (primary phase, breakdown phase) total condemnation for human consumption, but chronic tuberculosis confined to one organ (in the post-primary phase) only the affected organ and its lymph nodes are unfit for human consumption (partial condemnation)
→ Rest of carcass may be fit for HC without treatment: partially condemned
→ More theoretical: not seen often in practice
a ???

Question 3

The inflammation of the intestines if not the main finding in which of theses dx

a) Salmonellosis
b) Listeriosis
c) Erysipelas of swine
d) Verotoxin producing E. Coli infection

Answer 3

b and c

Question 4

Which is true

a) Official controls shall be performed more frequently in relation of food from 3rd countries ???
b) Official controls shall be performed with a high level of transparency
c) Official controls shall be performed without prior notice
d) It is not necessary to draw up written record of official controls

Answer 4

b and c

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

Question 5

Which is true

a) The central component authority shall prepare the official control plan
b) The local competent authority shall prepare the official control plan
c) There is not special requirements on the responsibilities of different levels of competent authorities in relation of planning of official controls
d) Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency

Answer 5

a and d

a) The central component authority shall prepare the official control plan
d) Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency

Question 6

In case of sexual odour of meat

a) Poultry meat is unfit for consumption ???
b) Pork meat is unfit for consumption in every case ???
c) If pronounced, meat is unfit for consumption
d) Official vet shall determine the extent and make a decision on fitness for human consumption

Answer 6

c and d

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

Question 7

How have to plan the official controls based on 625/2017/EC regulation

a) Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency
b) Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency to identify possible intentional violations
c) Competent authorities have to plan the official controls on basis on the human resources
d) Competent authorities have to plan the official controls on basis on the financial resources

Answer 7

a and b

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

Question 8

Where can the quality grading of eggs be carried out

a) At the site of production
b) In the retail market
c) In the egg packing plant
d) At the consumers’ before use

Answer 8

a and c

a) At the site of production
c) In the egg packing plant

Question 9

What kind of results have to be taken account of, during the planning of official controls, based on the regulation 625/2017/EC

a) Results of official controls carried out earlier
b) Results of economic analysis
c) Results of own controls carried out by food business operator
d) Results of parliamentary elections

Answer 9

a and c

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

Question 10

How do we judge the colour changes after curing

a) With our human eyes and instrumental analysis
b) Only with subjective method
c) Both subjective and objective methods
d) Only with objective methods

Answer 10

a and c

a) With our human eyes and instrumental analysis
c) Both subjective and objective methods

Question 11

Which is TRUE about the zoonotic salmonella serotypes

a) In most cases they do not cause a disease in slaughter animals
b) In most cases they cause septicaemia in slaughter animals
c) They can cause enteritis, even septicaemia in young animals
d) The carcasses of animals showing the signs and symptoms of salmonellosis are fit for human consumption only after heat treatment

Answer 11

a and c

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

Question 12

Which institutes adopt the regulations during the co-decision procure

a) European parliament
b) European commission
c) European food safety authority
d) Council

Answer 12

a and d

a) European parliament
d) Council

Question 13

What heat treatments are needed to kill spores

a) 110c/30 min
b) 80c/30 min
c) 121c/3 min
d) 90c/ 10 min

Answer 13

a and c

a) 110c/30 min
c) 121c/3 min

Question 14

The XL size eggs according to the 589/2008 EC regulation

a) They are the “Class A” eggs
b) In case of small-scale producers it is not obligatory to use the producer’s code on their shells → only in Hungary,
c) It is always obligatory to use the producers’ code on their shells → according to that regulation Class A eggs always need a code.
d) They must be kept below 5c during transportation and distribution

Answer 14

a and c

a) They are the “Class A” eggs
c) It is always obligatory to use the producers’ code on their shells → according to that regulation Class A eggs always need a code.

Question 15

What curing procedures were applied in the technology lab

a) Dry salting, during which we have also applied black pepper beside salt to massage it into the given meat slice ???
b) Wet curing, in which we submerged the pork meat slice into the curing solution
c) Wet curing with needle injection, during which we have injected the brine solution directly into the pork meat slice
d) Tumberlring, to prepare the meat for needle injection

Answer 15

b and c

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

Question 16

Which of these statements are right for tumbling

a) Tumbler is applied right after needle injection ???
b) Tumbling the meat is necessary for both long and fast curing
c) It is a mechanical treatment of meat, which helps the efficiency of the brine injection
d) It is a rotating vessel, which is massaging the meat if it is fast cured

Answer 16

c and d

c) It is a mechanical treatment of meat, which helps the efficiency of the brine injection
d) It is a rotating vessel, which is massaging the meat if it is fast cured

Question 17

What are the criteria of egg products set by the 854/2004 EC regulation → It’s the 853/2004 regulation! (854/2004 is something else & is not in force anymore…)

Answer 17

.

Question 18

Which products contain a security alert in the RASFF

a) Nutritional supplements
b) Human food
c) Animal feed
d) Medicinal foods, medicated foods

Answer 18

b and c

b) Human food
c) Animal feed

Question 19

Which examinations are to be carried out during the official control of shellfish

a) Examination of faecal contamination of the production area
b) Measurement of the histamine concentration
c) Testing for the biotoxin content of the shellfish
d) Measurement of the mercury concentration

Answer 19

c and d

c) Testing for the biotoxin content of the shellfish
d) Measurement of the mercury concentration

Question 20

Select the correct statements

a) Cold smoking of meat products is less effective against moulds than bacteria
b) Cold smoking of meat products is more effective against mould than bacterial post-infection
c) Deterioration of refrigerated meat products with shielding gas is mainly caused by aerobic bacteria
d) Deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria

Answer 20

a and d

a) Cold smoking of meat products is less effective against moulds than bacteria
d) Deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria

Question 21

Select the correct statements

a) At lower water activity, deterioration marinated/smoked etc meat products is done by mainly gram + bacteria
b) At lower water activity deterioration marinated/smoked etc meat products is done by mainly gram - bacteria
c) Deterioration of fresh meat caused mainly by gram + bacteria
d) Deterioration of fresh meat caused mainly by gram - bacteria

Answer 21

a and d

a) At lower water activity, deterioration marinated/smoked etc meat products is done by mainly gram + bacteria
d) Deterioration of fresh meat caused mainly by gram - bacteria

Question 22

Choose the correct statement

a) Spoilage of raw marinated meat products is mainly caused by gram + bacteria
b) Spoilage of raw marinated smoked meat products is mainly caused by gram - bacteria
c) Spoilage of fresh meat is mainly caused by gram + bacteria
d) Spoilage of fresh meats is mainly caused by gram - bacteria

Answer 22

a and d

a) Spoilage of raw marinated meat products is mainly caused by gram + bacteria
d) Spoilage of fresh meats is mainly caused by gram - bacteria

Question 23

Choice the correct statement

a) HACCP includes general industry characteristics
b) GHP includes general industry characteristics
c) The GHP approach is plant and product specific
d) The HACCP system is plant and product specific

Answer 23

b and d

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

Question 24

Choose the correct statement

a) The potency of the sodium hydrochloride solution is more pronounced at acidic pH
b) The potency of the sodium hydrochloride solution is more pronounced at alkaline pH
c) The potency of the sodium hydrochloride solution is more stable at acidic pH
d) The potency of the sodium hydrochloride solution is more stable at alkaline pH

Answer 24

d

d)The potency of the sodium hydrochloride solution is more stable at alkaline pH

Question 25

Choose the correct statement

a) The number of viruses entering the food depends on environmental conditions
b) The number of viruses entering the food does not increase
c) Viruses can typically enter the food through primary infection
d) Viruses can typically enter the food through secondary contamination

Answer 25

b and d

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

Question 26

Choose the CORRECT answers
• 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
• Microbiological spoilage is mostly caused by bacteria and viruses

Answer 26

b and c

Question 27

Choose the CORRECT answers
•a Moulds usually multiply faster than bacteria, therefor in spoilage associations mostly moulds become dominant
• b Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria,
• c Yeasts usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
• d Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage

Answer 27

c and d
• c Yeasts usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
• d Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage

Question 28

Choose the CORRECT answers
•a In general, the water activity demand of Gram positive bacteria is higher than the gram negative ones
• b In general, the water activity demand of gram negative bacteria is higher than the gram positive ones
• c In general, the water activity demand of bacteria is higher than the yeasts
• d In general, the water activity demand of bacteria is lower than the yeasts

Answer 28

b and c
• b In general, the water activity demand of gram negative bacteria is higher than the gram positive ones
• c In general, the water activity demand of bacteria is higher than the yeasts