food hygiene mid term 2 Flashcards
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
a and b
a) The whole body is unfit for consumption
b) One symptom can be the septicaemic haemorrhages in the skin
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….
….
→ 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 ???
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
b and c
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
b and c
b) Official controls shall be performed with a high level of transparency
c) Official controls shall be performed without prior notice
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
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
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
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
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
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
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
a and c
a) At the site of production
c) In the egg packing plant
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
a and c
a) Results of official controls carried out earlier
c) Results of own controls carried out by food business operator
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
a and c
a) With our human eyes and instrumental analysis
c) Both subjective and objective methods
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
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
Which institutes adopt the regulations during the co-decision procure
a) European parliament
b) European commission
c) European food safety authority
d) Council
a and d
a) European parliament
d) Council
What heat treatments are needed to kill spores
a) 110c/30 min
b) 80c/30 min
c) 121c/3 min
d) 90c/ 10 min
a and c
a) 110c/30 min
c) 121c/3 min
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
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.
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
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
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
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
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…)
.
Which products contain a security alert in the RASFF
a) Nutritional supplements
b) Human food
c) Animal feed
d) Medicinal foods, medicated foods
b and c
b) Human food
c) Animal feed
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
c and d
c) Testing for the biotoxin content of the shellfish
d) Measurement of the mercury concentration
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
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
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
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
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
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
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
b and d
b) GHP includes general industry characteristics
d) The HACCP system is plant and product specific
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
d
d)The potency of the sodium hydrochloride solution is more stable at alkaline pH
