food hygiene mid term 3

Question 1

Correct

a) Coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
b) C. Burnetti is rather sensitive to heat it cannot survive the pasteurisation
c) Zoonotic EHEC strains are rather resistance to heat they can survive the pasteurisation
d) Zoonotic EHEC strains are rather sensitive to heat they cannot survive the pasteurisation

Answer 1

a and c

a) Coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
c) Zoonotic EHEC strains are rather resistance to heat they can survive the pasteurisation

Question 2

Which two of the following sentences are true about clostridia?

a) Obligate aerobes
b) Produce spores
c) Are the perfect indicators of the effectiveness of the chlorination
d) Are able to reduce sulfite to sulfide

Answer 2

b and d

b) Produce spores
d) Are able to reduce sulfite to sulfide

Question 3

Correct

a) Category 1 waste shall be disposed by incineration
b) Category 1 wastes can be used for manufacture of pet food
c) Blood from cattle declared fit for human consumption can be used for human consumption
d) Blood from pigs declared fit for human consumption can be used for human consumption???

Answer 3

a and d

a) Category 1 waste shall be disposed by incineration
d) Blood from pigs declared fit for human consumption can be used for human consumption???

Question 4

Correct

a) An increased potential acidity degree indicates the souring of milk
b) A decreased potential acidity degree indicates the souring of milk
c) The potential acidity degree of mastitic milk is typically lower than normal???
d) The potential acidity degree of mastitic milk is typically higher than normal

Answer 4

a

a) An increased potential acidity degree indicates the souring of milk

Question 5

Correct

a) After killing, small game shall be eviscerated on the spot
b) In case of small games, no evisceration shall be performed on the spot
c) For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only
d) For small game, the official veterinarians meat inspection shall be done on each single animal

Answer 5

b and c

b) In case of small games, no evisceration shall be performed on the spot
c) For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Question 6

Correct

a) The primary responsibility for food safety rests with the food safety authorities
b) The primary responsibility for food safety rests with the food producers
c) The conditions and rules of food hygiene primarily aim at achieving adequate food quality
d) The conditions and rules of food hygiene primarily aim at achieving adequate food safety

Answer 6

b and d

b) The primary responsibility for food safety rests with the food producers
d) The conditions and rules of food hygiene primarily aim at achieving adequate food safety

Question 7

Correct

a) The use of liquid smoke must be indicated on the product +++
b) During smoking the temperature of the wood cannot be over 400c
c) During smoking the temperature of the wood cannot be under 400c
d) The durability of cooked-smoked products is mainly due to the smoking process +++

Answer 7

a and c

a) The use of liquid smoke must be indicated on the product +++
c) During smoking the temperature of the wood cannot be under 400c

Question 8

Correct

a) Only low conductivity broth may be used for impedance measurement
b) Only low conductivity broth should be used for redox potential measurement
c) The endotoxin is a lipopolysaccharide from the cell wall of gram-negative bacteria
d) The endotoxin is a lipopolysaccharide from the cell wall of gram-positive bacteria

Answer 8

a and c

a) Only low conductivity broth may be used for impedance measurement
c) The endotoxin is a lipopolysaccharide from the cell wall of gram-negative bacteria

Question 9

Correct

a) The frankfurters distributed in shops/supermarkets are not heat treated therefore they cannot be eaten cold
b) The frankfurters distributed in shops/supermarkets are already heat treated therefore they can be eaten cold
c) The frankfurters distributed in shops/supermarkets are not always heat treated
d) The frankfurters distributed in shops/supermarkets are already heat treated we heat them up only for better consumer experience

Answer 9

b and d

b) The frankfurters distributed in shopslsupermarkets are already heat treated therefore they can be eaten cold
d) The frankfurters distributed in shopslsupermarkets are already heat treated we heat them up only for better consumer experience

Question 10

Correct

a) Control of proper identification of critical control points is a major element of the GHP audit
b) Control of proper identification of critical control points is a major element of the HACCP audit
c) The poultry meat put on the market without identification marking shall be regarded as an illegal distribution
d) The poultry meat put on the market without health marking (meat stamp) shall be regarded as an illegal distribution

Answer 10

b and c

b) Control of proper identification of critical control points is a major element of the HACCP audit
c) The poultry meat put on the market without identification marking shall be regarded as an illegal distribution

Question 11

Correct

a) Milk collecting centres are not subject to approval because these are parts of the primary production
b) Milk houses are not subjects to approval because these are parts of the primary production
c) Wholesale cold stores are subject of approval
d) Wholesale cold stores are not subject to approval

Answer 11

b and c

b) Milk houses are not subjects to approval because these are parts of the primary production
c) Wholesale cold stores are subject of approval

Question 12

What applied heat treatment parameters were not tolerable for Enterobacterium multiplication based on VRBG agar during our practice?

a) 60 for 30 min
b) 80 for 20 min
c) 90 for 5 min
d) Only boiling water

Answer 12

a and c

a) 60 for 30 min
c) 90 for 5 min

Question 13

What is typical for hungarian Trappist cheese made also during the practice

a) Rennet coagulated
b) Acid coagulated
c) Prespressing under whey
d) Irregular holes

Answer 13

a and c

a) Rennet coagulated
c) Prespressing under whey

Question 14

Correct

a) Cheese made from raw milk may pose higher microbiological risk than those made from pasteurised milk
b) Cheese made from raw milk may pose lower microbiological risk than those made from pasteurised milk
c) Early blowing of semi-hard cheeses resulting in many small holes are caused by clostridia
d) Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms

Answer 14

a and c

a) Cheese made from raw milk may pose higher microbiological risk than those made from pasteurised milk
c) Early blowing of semi-hard cheeses resulting in many small holes are caused by clostridia

Question 15

Correct

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 yeast
d) In general, the water activity demand of bacteria is lower than the yeast

Answer 15

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 yeast

Question 16

Correct

a) For quick curing, nitrate-containing salt mix is used
b) For quick curing, nitrite-containing salt mix is used
c) The products prepared by slow curing are microbiologically more stable
d) The products prepared by quick curing are microbiologically more stable

Answer 16

b and c

b) For quick curing, nitrite-containing salt mix is used
c) The products prepared by slow curing are

Question 17

Correct

a) The health mark (meat stamp) may still be replaced in wholesale establishments before the meat gets in the retail shops
b) The health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets in the retail shops
c) In re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment
d) In re-wrapping centres the re-wrapped product shall be marked with its original identification marking

Answer 17

b and c
b) The health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets in the retail shops

c) In re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment

Question 18

Correct

a) In cattle, the last 4 meters of the ileum and the caecum are classified as SRM regarding the intestinal tract
b) In cattle, the whole intestinal tract is classed as SRM
c) In sheep, the whole intestinal tract is classed as SRM
d) In sheep, only the ileum is classed as SRM regarding the intestinal tract

Answer 18

a and d

a) In cattle, the last 4 meters of the ileum and the caecum are classified as SRM regarding the intestinal tract
d) In sheep, only the ileum is classed as SRM regarding the intestinal tract

Question 19

For which food is the annual sample number determined based on the production figures of the previous year?

a) Swine
b) Cattle
c) Broiler chicken +++
d) Honey

Answer 19

c

c) Broiler chicken +++

Question 20

Which investigation must be performed during the official control of live bivalves?

a) Faecal contamination of the production area
b) Measurement of histamine concentration
c) Biotoxin content of the flesh of live bivalves
d) Measurement of mercury concentration

Answer 20

c and d

c) Biotoxin content of the flesh of live bivalves
d) Measurement of mercury concentration

Question 21

What are the advantages of combining chromatographic and mass spectrometric methods? (See Practical XI - book)

a) More reliable qualitative analysis
b) More sensitive quantitative analysis
c) More cost-effective procedures
d) All statements are true

Answer 21

a and b

a) More reliable qualitative analysis
b) More sensitive quantitative analysis

Question 22

Which organic acid and what pH was applied successfully during our practice?

a) Formic acid
b) pH 6.5
c) Sorbic acid
d) pH 4.5

Answer 22

c and d

c) Sorbic acid
d) pH 4.5

Question 23

Correct

a) In most European countries single uniform food chain control authority is involved in the official food control
b) In Hungary, there is a single uniform food chain control authority
c) In most European countries a single uniform food chain control authority is involved in the official food control
d) In most European countries multiple authorities with shared responsibilities are involved in the official food control

Answer 23

b and d

b) In Hungary, there is a single uniform food chain control authority
d) In most European countries multiple authorities with shared responsibilities are involved in the official food control

Question 24

Choose the correct answers!

a) HACCP plan should be establishment- and product-specific
b) The GHP plan should be establishment- and product-specific
c) The GHP concept focuses on the hazards not properly manageable by HACCP
d) The HACCP concept focuses on the hazards not properly manageable by GHP

Answer 24

a and d

a) HACCP plan should be establishment- and product-specific
d) The HACCP concept focuses on the hazards not properly manageable by GHP

Question 25

Choose the correct answers!

a) In general, the heat resistance of microorganisms reduces as the water activity decreases
b) In general, the heat resistance of microorganisms increases as the water activity decreases
c) The heat resistance of microbes is the lowest at the pH optimum of their growth
d) The heat resistance of microbes is the highest at the pH optimum of their growth

Answer 25

b and d

b) In general, the heat resistance of microorganisms increases as the water activity decreases
d) The heat resistance of microbes is the highest at the pH optimum of their growth

Question 26

Choose the correct answers!

a) The infective dose of salmonellae is low, even 100-500 organisms may induce disease in humans
b) The infective dose of campylobacters is low, even 100-500 organisms may induce disease in humans
c) The infective dose of EHEC strains is lower than that of other E. coli strains
d) The infective dose of EHEC strains is higher than that of other E. coli strains

Answer 26

b and c

b) The infective dose of campylobacters is low, even 100-500 organisms may induce disease in humans
c) The infective dose of EHEC strains is lower than that of other E. coli strains

Question 27

Choose the correct answers

a) The serotypes of salmonella causing typhus in animals are capable of inducing disease in humans
b) The serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans
c) Salmonella enteritidis is the serotype that causes the most foodborne salmonellosis in humans
d) Salmonella gallinarum is the serotype that causes the most foodborne salmonellosis in humans

Answer 27

b and c

b) The serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans
c) Salmonella enteritidis is the serotype that causes the most foodborne salmonellosis in humans

Question 28

Choose the correct answers

a) The toxin produced by S. aureus in the food is a neurotoxin that causes a flaccid paralysis of the muscles
b) The toxin of S. aureus produced in the food is an emetic one
c) The toxins produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling
d) The botulinum toxin is heat resistant and can only be inactivated by long boiling

Answer 28

b and c

b) The toxin of S. aureus produced in the food is an emetic one
c) The toxins produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling

Question 29

Choose the correct answers!

a) Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs
b) Carcasses containing veterinary drugs above the permitted level can be used for production of animal feedstuffs
c) Carcasses containing prohibited substances must not be used for production of animal feedstuffs
d) Carcasses containing prohibited substances can be utilized for production of animal feedstuffs

Answer 29

a and c

a) Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs
c) Carcasses containing prohibited substances must not be used for production of animal feedstuffs

Question 30

Choose the correct answers

a) The water activity of meat products prepared by quick curing is higher than those prepared by slow curing
b) The water activity of meat products prepared by quick curing is lower than those prepared by slow curing
c) Meat products prepared by slow curing must be stored chilled
d) Meat products prepared by quick curing must be stored chilled

Answer 30

a and d

a) The water activity of meat products prepared by quick curing is higher than those prepared by slow curing
d) Meat products prepared by quick curing must be stored chilled

Question 31

Choose the correct answers

a) Moulds usually multiply faster than bacteria, therefore 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 unfavorable 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 associations under conditions that are unfavourable for bacteria

Answer 31

b and d

b) Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavorable for bacteria
d) Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria

Question 32

Choose the correct answers!

a) The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
b) The typical, lasting red colour of cured meat products is due to oxymyoglobin
c) For slow curing with dry salting, exclusively a nitrite-containing curing salt may be used
d) For slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

Answer 32

a and d

a) The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
d) For slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

Question 33

Choose the correct answers!

a) Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria
b) Heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria
c) Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes
d) Based on the 12D principle, the minimum sterilization equivalent is 0.21 minute

Answer 33

a and c

a) Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria
c) Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes

Question 34

Choose the correct answers!

a) Heat treatment is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
b) Freezing is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
c) Spoilage bacteria can grow even down to -18°C
d) Spoilage moulds can grow even down to -18°C

Answer 34

a and d

a) Heat treatment is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
d) Spoilage moulds can grow even down to -18°C

Question 35

Choose the correct answers!

a) After UHT treatment the milk is packed aseptically
b) After heat treatment at very high temperature (ESL) the milk is packed aseptically
c) UHT-treated milk needs cold storage
d) Milk treated at very high temperature (ESL) needs cold storage

Answer 35

a and d

a) After UHT treatment the milk is packed aseptically
d) Milk treated at very high temperature (ESL) needs cold storage

Question 36

Choose the correct answers!

a) The maximum allowed somatic cell count in raw cow’s milk is 100 000/ml
b) The maximum allowed somatic cell count in raw cow’s milk is 400 000lml
c) The total plate count at 30°C in raw cow’s milk is maximum 100 000lml
d) The total plate count at 30°C in raw cow’s milk is maximum 400 000/ml

Answer 36

b and c

b) The maximum allowed somatic cell count in raw cow’s milk is 400 000lml
c) The total plate count at 30°C in raw cow’s milk is maximum 100 000lml

Question 37

Choose the correct answers!

a) L. monocytogenes is rather resistant to heat, it can survive the pasteurisation
b) L. monocytogenes Is rather sensitive to heat, it cannot survive the pasteurisation
c) S. aureus is rather sensitive to heat, it cannot survive the pasteurisation
d) S. aureus is rather resistant to heat, it can survive the pasteurisation

Answer 37

b and c

b) L. monocytogenes Is rather sensitive to heat, it cannot survive the pasteurisation
c) S. aureus is rather sensitive to heat, it cannot survive the pasteurisation

Question 38

Choose the correct answers!

a) Cheesemaking is based on the coagulation of caseins
b) Cheesemaking is based on the coagulation of milk fats
c) Late blowing of hard cheeses resulting in large holes are caused by clostridia
d) Late blowing of hard cheeses resulting in large holes are caused by coliforms

Answer 38

a and c

a) Cheesemaking is based on the coagulation of caseins
c) Late blowing of hard cheeses resulting in large holes are caused by clostridia

Question 39

Choose the correct answers

a) Skimming increases the density of milk
b) Skimming decreases the density of milk
c) Mastitis usually increases the electrical conductivity of milk
d) Mastitis usually reduces the electrical conductivity of milk

Answer 39

a and c

a) Skimming increases the density of milk
c) Mastitis usually increases the electrical conductivity of milk

Question 40

Choose the correct answers

a) The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
b) The fermentation of kefir is performed with a mixture of two thermophilic bacteria
c) For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 minutes
d) For manufacturing of yoghurts, the milk is pasteurised at low temperature without holding

Answer 40

A and c

a) The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
c) For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 minutes

Question 41

Choose the correct answers!

a) For manufacturing of butter, the raw cream is pasteurised at low temperature without holding
b) For manufacturing of butter, the raw cream is pasteurised at high temperature with holding
c) For manufacturing of butter, the temperature and time conditions used for pasteurisation are due to technological aspects
d) For manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects

Answer 41

a and d

a) For manufacturing of butter, the raw cream is pasteurised at low temperature without holding
d) For manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects

Question 42

Choose the correct answers!

a) In the EU, the meat inspection rules are laid down in a community regulation
b) In the EU, the meat inspection rules are laid down in a community directive
c) In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states
d) In the EU, the meat inspection rules are laid down in the corresponding legislation shall be adopted by the individual Member states

Answer 42

a and c

a) In the EU, the meat inspection rules are laid down in a community regulation
c) In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states

Question 43

Choose the correct answers!

a) Food chain information must be prepared by the veterinarian performing the antemortem inspection
b) Food chain information must be prepared by the operator of the farm
c) If the food chain information is missing at the time of decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for maximum 24 hours
d) If the food chain information is missing at the time of decision about the slaughter, the slaughter shall be banned

Answer 43

b and c

b) Food chain information must be prepared by the operator of the farm
c) If the food chain information is missing at the time of decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for maximum 24 hours

Question 44

Choose the correct answers!

a) Salmonella-contamination of the carcasses should be checked according to the microbial regulation of the EU
b) Salmonella-contamination of the carcasses should be checked according to the zoonosis regulation of the EU
c) Carcasses can be put on the market irrespective of the results of the salmonella process hygiene checks performed at the slaughterhouse
d) Carcasses found positive for salmonella in the process hygiene tests at the slaughterhouse must not be put on the market

Answer 44

b and d

b) Salmonella-contamination of the carcasses should be checked according to the zoonosis regulation of the EU
d) Carcasses found positive for salmonella in the process hygiene tests at the slaughterhouse must not be put on the market

Question 45

Choose the correct answers

a) Small capacity slaughterhouses need not be approved only registered by the authority
b) Small capacity slaughterhouses need also be approved by the authority
c) At the slaughterhouse, pigs shall only be bled in a suspended position
d) In a small capacity slaughterhouse, pigs can also be bled in a horizontal position

Answer 45

b and c

b) Small capacity slaughterhouses need also be approved by the authority
c) At the slaughterhouse, pigs shall only be bled in a suspended position

Question 46

Choose the correct answers

a) The hunted large game must not be skinned in the game collection centre
b) The hunted large game shall be skinned in the game collection centre
c) In the game collection centre, the post mortem meat inspection of large games shall be performed by the official veterinarian on unskinned animals
d) In the game collection centre, the post mortem meat inspection of large games shall be performed by the official veterinarian on skinned animals only???

Answer 46

a and c

a) The hunted large game must not be skinned in the game collection centre
c) In the game collection centre, the post mortem meat inspection of large games shall be performed by the official veterinarian on unskinned animals

Question 47

Choose the correct answers

a) S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk
b) S. aureus may survive in chocolates, but cannot produce enterotoxins posing a food safety risk
c) Clostridium botulinum spores may germinate and produce toxins in the honey
d) Due to the low water activity and low pH of honey, even bacterium spores are unable to germinate in it

Answer 47

a and c

a) S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk
c) Clostridium botulinum spores may germinate and produce toxins in the honey

Question 48

Choose the correct answers!

a) In the game processing establishment, the meat inspection of hunted game is performed by the trained person
b) In the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian
c) In the game processing establishment, the post mortem meat inspection of large games shall be performed by the official veterinarian on skinned animals
d) In the game processing establishment, the post mortem meat inspection of large games shall be performed by the official veterinarian on unskinned animals

Answer 48

b and d

b) In the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian
d) In the game processing establishment, the post mortem meat inspection of large games shall be performed by the official veterinarian on unskinned animals

Question 49

Choose the correct answers!

a) Class “A” eggs shall be cooled to a temperature <5°C in the egg packing centre in order to prevent bacterial contamination
b) Class “A” eggs must not be cooled artificially in the egg packing centre
c) Broken eggs must not be used for human consumption, at all
d) Broken eggs can only be used for manufacture of heat-treated egg products

Answer 49

b and c

b) Class “A” eggs must not be cooled artificially in the egg packing centre
c) Broken eggs must not be used for human consumption, at all

Question 50

Choose the correct answers!

a) If the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent
b) If the meat inspection reveals a generalised infection, the decision depends on the causative agent detected
c) If we detect Trueperella pyogenes from one single organ, only the affected organ shall be condemned and the other parts of the carcass can be declared fit for human consumption
d) If we detect trueperella pyogenes from one single organ, the whole carcass shall be declared unfit for human consumption

Answer 50

a and c

a) If the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent
c) If we detect Trueperella pyogenes from one single organ, only the affected organ shall be condemned and the other parts of the carcass can be declared fit for human consumption

Question 51

Choose the correct answers!

a) Establishments operating under the scope of the regulation 853l2004lEC shall be approved
b) All food establishments shall be approved by the competent authority
c) Approval process of a food establishment needs a previous on-site visit
d) Registration process of a food establishment needs a previous on-site visit

Answer 51

a and c

a) Establishments operating under the scope of the regulation 853l2004lEC shall be approved
c) Approval process of a food establishment needs a previous on-site visit

Question 52

Choose the correct answers

a) Any food intended for mass catering shall be prepared through safe heat treatment
b) Any food intended for mass catering shall be prepared through heat treatment at temperatures exceeding 100°C
c) Offal from pigs shall be stored in a catering establishment at < 7°C
d) Offal from pigs shall be stored in a catering establishment at < 4°C

Answer 52

a and d

a) Any food intended for mass catering shall be prepared through safe heat treatment
d) Offal from pigs shall be stored in a catering establishment at < 4°C

Question 53

Choose the correct answers!

a) The EU legislation does not quantify the frequency of official controls
b) According to the corresponding EU legislation, food processing establishments shall be controlled at least annually
c) Conformity of the monitoring procedures with the critical limits is a major element of the GHP audit
d) Conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit

Answer 53

a and d

a) The EU legislation does not quantify the frequency of official controls
d) Conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit

Question 54

Choose the correct answers!

a) HACCP is a food-quality risk analysis and management system
b) HACCP is a food-safety risk analysis and management system
c) The HACCP concept is based on the good hygiene practice
d) The good hygiene practice is based on the HACCP concept (Objectives for Good Hygiene Practices)

Answer 54

b and d

b) HACCP is a food-safety risk analysis and management system
d) The good hygiene practice is based on the HACCP concept (Objectives for Good Hygiene Practices)

Question 55

Choose the correct answers!

a) The rules of small-scale production of foods of animal origin are regulated on EU level
b) The rules of small-scale production of foods of animal origin shall be determined nationally
c) Mass catering belongs to retail operations
d) Mass catering belongs to wholesale operations

Answer 55

b and c

b) The rules of small-scale production of foods of animal origin shall be determined nationally
c) Mass catering belongs to retail operations

Question 56

At what stage of the food analytical procedure may a vet be responsible (Practical 2)

a) Sampling
b) Sample preparation???
c) Determining the analytical strategy, carrying out the analysis
d) Interpretation of results

Answer 56

a and ?? b

a) Sampling
b) Sample preparation???

Question 57

What were the applied technology steps during peasant sausage manufacture in the Technology lab? (Practical 4)

a) Inoculation of meat with starter culture??
b) Stuffing
c) Smoking
d) Heat treatment (cooking)

Answer 57

b and c

b) Stuffing
c) Smoking

Question 58

What product groups’ safety are published in the RASFF system?

a) Nutritional supplements???
b) Human foods
c) Animal feeds
d) Medicinal feeds and foods

Answer 58

b and c

b) Human foods
c) Animal feeds

Question 59

Which word is not among the terms behind the abbreviation RASFF?

a) Livestock
b) Feed
c) Water
d) Food

Answer 59

a and c

a) Livestock
c) Water