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food hygiene final > food hygiene mid term 4 > Flashcards

food hygiene mid term 4 Flashcards

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1
Q 
Which of the following can be used to calculate who has a chance of getting a positive sample during sampling?
a)OC curve 
b)OD curve
c)(1-P)n
the probability of error for the item
number incremental samples
d)(1-n) x (1-P)
the probability of error for the item
number of incremental samples
A

not answered

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2
Q

Regulation no 589/2008, eggs of size XL

a) are class A eggs
b) In the case of small products, the producer code on the eggshell is optional only hungary
c) In all cases, the producer code must be indicated on the eggshell
d) Stored below 5 degrees C during transport and distribution

A

a and ?b or C

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3
Q

Which microbes should the whole can be tested?

a) enterobacteria
b) aerobic spores
c) anaerobic spores
d) Sulfide/sulphite reducing clostridium

A

a and c

a) enterobacteria
c) anaerobic spores

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4
Q

Which procedure was the most effective for weight gain?

a) dry salting
b) top picking
c) the beginning of a palace??
d) Injection?

A

a and d

a) dry salting
d) Injection?

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5
Q

Which microbial testing is required under regulation no. 2073/2005 for raw fermented meat products?

a) salmonella
b) e.coli
c) enterobacteriacea
d) listeria monocytogenes

A

a and d

a) salmonella
d) listeria monocytogenes

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6
Q

What kind of gut is the peasant sausage made of?

a) Small intestine of pigs
b) sheep gut
c) digestible collagen
d) natural intestines

A

a and c

a) Small intestine of pigs
c) digestible collagen

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7
Q

Which statement is true?

a) only pickling salt is used for pickling
b) for pickling, common salt and nitrite or nitrate are used
c) the use of a pickling injector reduces the pickling time
d) tumbling increases the pickling time

A

b and c

b) for pickling, common salt and nitrite or nitrate are used
c) the use of a pickling injector reduces the pickling time

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8
Q

Indicate the acronym that falls under the concept of prerequisite programs (PRP)

a) GHP
b) GMP
c) HACCP
d) TQM

A

a and b

a) GHP
b) GMP

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9
Q

OIE list diseases
a)each has a meat-judging significance
of these,
b)only list A diseases are of meat judging significance
c)they are of public or epidemiological significance
d)not all of them have a meEuropean Fooat-judging significance

A

a and c
a)each has a meat-judging significance
of these,
c)they are of public or epidemiological significance

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10
Q

What are the official responsibilities of the county government office in charge of food chain safety and animal health?

a) on the spot checks
b) approval of food establishments of animal origin
c) licensing of non-state laboratories
d) registration of food outlets

A

a and b

a) on the spot checks
b) approval of food establishments of animal origin

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11
Q

True for sampling

a) sampling is a snapshot of the condition of food
b) if the samples meet the criteria, this does not mean that all products from the factory are
c) the image presented during inspection/ sampling is complete
d) if the samples meet the criteria, all products from the plant are compliant

A

a and b

a) sampling is a snapshot of the condition of food
b) if the samples meet the criteria, this does not mean that all products from the factory are

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12
Q

In which case is the egg unfit for human consumption?

a) in case of blood ring
b) in case of smudge
c) in case of dent
d) if broken

A

a and d

a) in case of blood ring
d) if broken

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13
Q 
Which statement is typical of toxoplasma gondii?
atypical tuberculosis in pigs
swine fever
swine mycoplasma pneumonia
swine actinobacillus pleuropneumoniae
A

not answered

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14
Q

BSE

a) all animal showing symptoms may be slaughtered only in the presence of an official vet
b) all parts of the animal killed must be disposed as SRM
c) a sample must be taken from each bovine animal for testing
d) for the purpose of testing, samples must be taken at the slaughterhouse only in certain cases, because Hungary has a negligible TSE risk classification

A

a and d

a) all animal showing symptoms may be slaughtered only in the presence of an official vet
d) for the purpose of testing, samples must be taken at the slaughterhouse only in certain cases, because Hungary has a negligible TSE risk classification

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15
Q

Tuberculosis

a) the whole body is always unfit for consumption
b) if the process is localised, only the affected parts should be declared unsuitable
c) if the process is localised, only the affected part and associated lymph nodes should be declared unfit for human consumption
d) a sample of bovine animals suspected of being slaughtered must be send to the national reference lab

A

a and d

a) the whole body is always unfit for consumption
d) a sample of bovine animals suspected of being slaughtered must be send to the national reference lab

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16
Q

OIE listed diseases :
A)each has a meat-judge significance
b)of these, only A listed diseases are of mortal significance
c)they are of public or epi significance
d)not all of them have meat judge significance??

A

a and c
A)each has a meat-judge significance
c)they are of public or epi significance

17
Q

DFD lesion:

a) reason for exclusion from consumption in the case of pig meat
b) only a matter of meat quality, the meat is fit for consumption
c) in which case the meat must be marketed at a reduced value
d) usually due to prolonged pre-slaughter stress

A

b and d

b) only a matter of meat quality, the meat is fit for consumption
d) usually due to prolonged pre-slaughter stress

18
Q

Regulation (EC) No 2073/2005

a) General food law
b) it lays down principles of official supervision
c) It is intended primarily for use by food business operators in accordance with good hygiene practices and HACCP procedures
d) Contains microbiological criteria

A

c and d

c) It is intended primarily for use by food business operators in accordance with good hygiene practices and HACCP procedures
d) Contains microbiological criteria

19
Q

Sensory alterations in meat :

a) affects the quality of meat
b) indicates only a quality problem
c) requires a consumability discussion
d) is always a security issue

A

a and c

a) affects the quality of meat
c) requires a consumability discussion

20
Q

What are the requirements for egg products under Regulation 2073/2005?

a) Salmonella should not be present
b) Below limit value 3-OH butyric acid
c) Ammonia level below value
d) Enterobacteriaceae below limit

A

a and d

a) Salmonella should not be present
d) Enterobacteriaceae below limit

21
Q

What indicates the deterioration of a can?

a) The top of the box can be pressed with a finger
b) The box is dented
c) The top of the box protrudes
d) The paint has worn off the box

A

a and c

a) The top of the box can be pressed with a finger
c) The top of the box protrudes

22
Q

What happens during the curing of the pickled product?

a) The water activity of the product decreases
b) the water content of the product increases
c) Lactic acid bacteria multiply in the product
d) Salt concentration increases

A

a and d

a) The water activity of the product decreases
d) Salt concentration increases

23
Q

Which of the following hygiene conditions is practically important in bottling and washing rooms?

a) integrity and cleaness of the wall and floor, to prevent contamination of the product
b) providing clean and white working clothes, hand washing and rest rooms
c) room temp which can be higher than 10C
d) workers should use only a permanently fastened hearing protection and heat protection device to prevent damage/ contamination of the product during refill packaging

A

a and b

a) integrity and cleaness of the wall and floor, to prevent contamination of the product
b) providing clean and white working clothes, hand washing and rest rooms

24
Q

The DFD lesion:

a) reason for exclusion from consumption in the case of pigs
b) only a matter of meat quality, the meat is fit for consumption
c) in which case the meat must be marketed as a reduced value
d) usually as a result of persistent stress prior to slaughter

A

b and d

b) only a matter of meat quality, the meat is fit for consumption
d) usually as a result of persistent stress prior to slaughter

25
Q

Which of the following are confectionery products where mold may occur?

a) Hard candies
b) Stuffed candies
c) fondant containing candies
d) biscuits

A

b and c

b) Stuffed candies
c) fondant containing candies

26
Q

Which microbes are required to be tested for raw, fermented meat products under this Regulation?

a) salmonella spp
b) e.coli
c) enterobactericeae
d) listeria monocytogenes

A

a and d

a) salmonella spp
d) listeria monocytogenes

27
Q

Which procedure was the most effective in terms of weight gain?

  • a)dry salting
  • b)topping
  • c)pickling
  • d)Inject
A

a and d

  • a)dry salting
  • d)Inject
28
Q

For which microbes should the whole can be tested?

  • enterobacteria
  • aerobic spores
  • anaerobic spores
  • For sulphite-clumping clostridia
A

a and c

  • enterobacteria
  • anaerobic spores
29
Q

Pursuant to Regulation No 589/2008, eggs of size xl …

  • these are grade “A” eggs
  • in the case of small producers, the indication of the terolo code on the eggshell is not obligatory
  • in all cases, the producer code must be affixed to the eggshell
  • Store below 5ºC during transport and distribution
A

a and b

  • these are grade “A” eggs
  • in the case of small producers, the indication of the terolo code on the eggshell is not obligatory
30
Q

What does food safety mean?
a- It is not harmful to the body if it is prepared and consumed as intended and specified.
b- Your product fully complies with the applicable food safety regulations.
c- When the Composition corresponds to the data sheet
d- When the plant is running a haccp SYSTEM

A

a and b
a- It is not harmful to the body if it is prepared and consumed as intended and specified.
b- Your product fully complies with the applicable food safety regulations.

31
Q

What are the requirements for egg products under Regulation (EC) No 2073/2005?

a) salmonella should not be present
b) below the limit for 3-OH butyric acid
c) ammonia below the limit
d) enterobacteriaceae below the cut-off

A

a and d

a) salmonella should not be present
d) enterobacteriaceae below the cut-off

32
Q

What are the disadvantages of natural casings?

a) they are indigestible
b) they are perishable
c) preparation is time consuming
d) they are not permeable to smoke and vapour

A

b and c

b) they are perishable
c) preparation is time consuming

33
Q

Can we measure the internal temperature during the heat treatment in the can?

a) this is possible with temperature loggers
b) this is possible without loggers with checking the pressures of the steam cooker
c) this is not possible as the cans are under vacuum during the heat treatment
d) this is possible if temperature is recorded by a small device which was put before closing into the food can.

A

a and d

a) this is possible with temperature loggers
d) this is possible if temperature is recorded by a small device which was put before closing into the food can.

34
Q

which of these documents are always checked during the official control of an establishment producing foods of plant origin

a) staffs general health status
b) the founding documents of the given company
c) documents of insect and rodent control
d) certificates of work experiences of the staff

A

a and c

a) staffs general health status
c) documents of insect and rodent control

35
Q

What flows traditional meat inspection has?
a)post-mortem procedures (eg incision of lymph nodes), could increased cross-contamination between
different organs and consecutive carcasses
b)organoleptic judgments are objective
c)it is mainly based on final product control rather than considering the whole meat chain
d)it is a process-based approach

A

A and d

a) post-mortem procedures (eg incision of lymph nodes), could increased cross-contamination between different organs and consecutive carcasses
d) it is a process-based approach

36
Q

Which regulations are in force in relation to official controls of foodstuffs?

a) 882/2004/EC
b) 854/2004/EC
c) 178/2002/EC
d) 625/2017/EC

A

c and d

c) 178/2002/EC
d) 625/2017/EC

food hygiene final (10 decks)

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