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food hygiene final > main doc food 3 > Flashcards

main doc food 3 Flashcards

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1
Q

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  • In cattle, the last 4 metres of the ileum and the caecum are classed as SRM regarding the intestinal tract
  • In cattle, the whole intestinal tract is classed as SRM
  • In sheep, the whole intestinal tract is classed as SRM
  • In sheep, only the ileum is classed as SRM regarding the intestinal tract
A

a and d

  • In cattle, the last 4 metres of the ileum and the caecum are classed as SRM regarding the intestinal tract
  • In sheep, only the ileum is classed as SRM regarding the intestinal tract
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2
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  • Identification marking shall be applied on the packaging of the poultry carcase
  • Identification marking shall be applied directly on the poultry carcase
  • Every poultry carcase shall be tested for surface Salmonella contamination at the slaughterhouse
  • Once a week, minimum 15 poultry cascases shall be tested for surface salmonella contamination
A

a and d

  • Identification marking shall be applied on the packaging of the poultry carcase
  • Once a week, minimum 15 poultry cascases shall be tested for surface salmonella contamination
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3
Q

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  • Broilers are usually scalded at higher temperature than waterfowl
  • Waterfowl are usually scalded at higher temperature than broilers
  • Air chilling is superior to immersion chilling in terms of hygiene
  • Immersion chilling is superior to air chilling in terms of hygiene
A

b and c

  • Waterfowl are usually scalded at higher temperature than broilers
  • Air chilling is superior to immersion chilling in terms of hygiene
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4
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  • The head of cattle is removed during the slaughtering process
  • The head of pigs is removed during the slaughtering process
  • In pigs, the bleding is performed by the two-knife method
  • In cattle, the bleeding is performed by the two-knife method
A

a and d

  • The head of cattle is removed during the slaughtering process
  • In cattle, the bleeding is performed by the two-knife method
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5
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  • The routine meat inspection of young bovine animals (<8 months) shall be performed visually
  • The routine meat inspection of young bovine animals (<8 months) shall be performed by visual inspection, palpation and incision
  • As part of the routine meat inspection of young cattle (<8 months old), the retropharyngeal lymphnodes shall be sliced
  • In young cattle (<8 months old), the retropharyngeal lymphnodes shall be sliced in case of suspect only
A

b and d

  • The routine meat inspection of young bovine animals (<8 months) shall be performed by visual inspection, palpation and incision
  • In young cattle (<8 months old), the retropharyngeal lymphnodes shall be sliced in case of suspect only
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6
Q

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  • The routine post-mortem meat inspection of adult cattle is performed by visual inspection only
  • The routine post-mortem meat inspection of pigs is performed by visual inspection only
  • As part of the routine meat inspection of pigs, the submaxillary lymphnodes shall be sliced to exclude tuberculosis
  • In pigs, the submaxillary lymphnodes shall be inspected by incision in case of suspect only
A

b and d

  • The routine post-mortem meat inspection of pigs is performed by visual inspection only
  • In pigs, the submaxillary lymphnodes shall be inspected by incision in case of suspect only
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7
Q

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  • Cattle is stunned by carbon dioxide stunning
  • Cattle is stunned by mechanical stunning
  • At the slaughterhouse, pigs are stunned by mechanical stunning
  • At the slaughterhouse, pigs are stunned by carbon dioxide stunning
A

b and d

  • Cattle is stunned by mechanical stunning
  • At the slaughterhouse, pigs are stunned by carbon dioxide stunning
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8
Q

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  • Food chain information must be prepared by the veterinarian performing the antemortem inspection
  • Food chain information must be prepared by the operator of the farm
  • 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
  • If the food chain information is missing at the time of decision about the slaughter, the slaughter shall be banned
A

b and c

  • Food chain information must be prepared by the operator of the farm
  • 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
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9
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  • In cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption (according to google this is correct)
  • In cattle over 12 months, the skull including the head meat is classed as SRM
  • In cattle, the spleen is classed as SRM
  • In sheep, the spleen is classed as SRM
A

a and d

  • In cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption (according to google this is correct)
  • In sheep, the spleen is classed as SRM
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10
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  • Salmonella-contamination of the carcasses should be checked according to the microbial regulation of the EU
  • Salmonella-contamination of the carcasses should be checked according to the zoonosis regulation of the EU
  • Carcasses can be put on the market irrespective of the results of the salmonella process hygiene checks performed at the slaughter house
  • Carcasses found positive for salmonella in the process hygiene tests at the slaughterhouse must not be put on the market
A

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

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11
Q

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  • When applying immersion chilling, the maximum water temperature at the point of outlet is 16°C
  • When applying immersion chilling, the maximum water temperature at the point of outlet is 4°C
  • Chilling is a critical step of poultry slaughter in terms of HACCP
  • Evisceration is a critical step of poultry slaughter in terms of HACCP
A

b and c

  • When applying immersion chilling, the maximum water temperature at the point of outlet is 4°C
  • Chilling is a critical step of poultry slaughter in terms of HACCP
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12
Q

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  • As a part of the routine meat inspection of cattle >8 months old, the liver shall be inspected by incision
  • As a part of the routine meat inspection of cattle >8 months old, the liver shall be inspected visually
  • As a part of the routine meat inspection of cattle >8 months old, the trachea shall be opened lengthwise
  • As a part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected visually
A

b and d

  • As a part of the routine meat inspection of cattle >8 months old, the liver shall be inspected visually
  • As a part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected visually
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13
Q

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  • As part of the routine meat inspection of pigs, the bronchial and the mediastinal lymphnodes shall be sliced (routine is palpation, suspected is incised)
  • As part of the routine meat inspection of cattle >8 months old, the bronchial and mediastinal lymphnodes shall be sliced
  • As part of the routine meat inspection of cattle >8 months old, the heart shall be opened lengthways
  • As part of the routine meat inspection of pigs, the heart shall be opened lengthways
A

b and c

  • As part of the routine meat inspection of cattle >8 months old, the bronchial and mediastinal lymphnodes shall be sliced
  • As part of the routine meat inspection of cattle >8 months old, the heart shall be opened lengthways
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14
Q

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  • Small capacity slaughterhouses need not be approved only registered by the authority (I found that game slaughter houses only need registration)
  • Small capacity slaughterhouses need also be approved by the authority
  • At the slaughterhouse, pigs shall only be bled in a suspended position
  • In a small capacity slaughterhouse, pigs can also be bled in a horizontal position
A

b and c

  • Small capacity slaughterhouses need also be approved by the authority
  • At the slaughterhouse, pigs shall only be bled in a suspended position
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15
Q

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  • After slaughter, the carcasses of mammals should be chilled to a temperature of < 4°C
  • After slaughter, the carcasses of mammals should be chilled to a temperature of < 7°C
  • After slaughter, the carcasses of poultry should be chilled to a temperature of < 7°C
  • After slaughter, the carcasses of poultry should be chilled to a temperature of < 4°C
A

b and d

  • After slaughter, the carcasses of mammals should be chilled to a temperature of < 7°C
  • After slaughter, the carcasses of poultry should be chilled to a temperature of < 4°C
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16
Q

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  • Animals showing the signs of a systemic disease must be killed separately
  • Animals showing the signs of a systemic disease must be slaughtered separately
  • Emaciated animals shall be slaughtered separately
  • Emaciated animals must not be slaughtered
A

a and d

  • Animals showing the signs of a systemic disease must be killed separately
  • Emaciated animals must not be slaughtered
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17
Q

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  • Pigs can be health-marked before the results of trichinella test are available
  • Pigs must not be health-marked before the results of trichinella test are available
  • Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption
  • Poultry meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption
A

a and c

  • Pigs can be health-marked before the results of trichinella test are available
  • Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption
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18
Q

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  • The meat ageing in poultry is faster than in pigs
  • The meat ageing in pigs is faster than in poultry
  • The meat ageing in cattle is faster than in pigs
  • The meat ageing in pigs is faster than in cattle
A

a and d

  • The meat ageing in poultry is faster than in pigs
  • The meat ageing in pigs is faster than in cattle
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19
Q

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  • Rodding means the ligation of the esophagus before the rumen
  • Rodding means the ligation of the rectum in order to prevent fecal contamination
  • In cattle, the spinal cord is classed as SRM irrespective of the animal’s age
  • In cattle, the spinal cord is classed as SRM in animals >12 months old
A

a and d

  • Rodding means the ligation of the esophagus before the rumen
  • In cattle, the spinal cord is classed as SRM in animals >12 months old
20
Q

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

a and c

  • The hunted large game must not be skinned in the game collection centre
  • In the game collection centre, the post mortem meat inspection of large games shall be performed by the official veterinarian on unskinned animals
21
Q

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

a and c

  • S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk
  • Clostridium botulinum spores may germinate and produce toxins in the honey
22
Q

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  • The official veterinarian shall perform individual meat inspection of fish
  • The official veterinarian shall perform the meat inspection of fish on a batch basis only
  • Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria
  • Scombrotoxicosis is due to the presence of marine biotoxins in the flesh
A

b and c

  • The official veterinarian shall perform the meat inspection of fish on a batch basis only
  • Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria
23
Q

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  • Surface contamination of eggs shall be removed by washing in the egg packing centres
  • Surface contamination of eggs must not be removed by washing in the egg packing centres
  • Candling shall be performed only at those farms that deliver eggs for direct sale on the market
  • Candling shall be performed at all farms that produce eggs for human consumption
A

b and d

  • Surface contamination of eggs must not be removed by washing in the egg packing centres
  • Candling shall be performed at all farms that produce eggs for human consumption
24
Q

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  • Clostridium botulinum spores surviving in the honey may germinate and cause toxico-infection in infants
  • Clostridium botulinum spores surviving in the honey cannot germinate in the intestines of infants
  • Wine is safe in microbiological terms as pathogenic bacteria cannot survive in it
  • Depending on the environmental conditions, Listeria monocytogenes can survive in the wine posing a food safety risk
A

a and d

  • Clostridium botulinum spores surviving in the honey may germinate and cause toxico-infection in infants
  • Depending on the environmental conditions, Listeria monocytogenes can survive in the wine posing a food safety risk
25
Q

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  • Live bivalve molluscs must not contain marine biotoxins exceeding the limits described in regulation 853/2004/EC
  • Live bivalve molluscs must not contain mycotoxins exceeding the limits described in regulation 853/2004/EC
  • Live bivalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an identification mark on the packaging
  • Live bivalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an health mark on the packaging
A

a and c

  • Live bivalve molluscs must not contain marine biotoxins exceeding the limits described in regulation 853/2004/EC
  • Live bivalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an identification mark on the packaging
26
Q

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  • Having eviscerated the large game, the hunter shall present the carcase and viscera to a trained person or a veterinarian for inspection
  • The post mortem meat inspection of hunted large games is performed by the hunter itself
  • The post mortem meat inspection of hunted small games is performed by the hunter itself
  • The hunter shall present the carcase of the hunted small game to a trained person or veterinarian for inspection
A

a and d

  • Having eviscerated the large game, the hunter shall present the carcase and viscera to a trained person or a veterinarian for inspection
  • The hunter shall present the carcase of the hunted small game to a trained person or veterinarian for inspection
27
Q

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  • Live bivalve molluscs collected from Class “A” areas are suitable for human consumption after treatment only
  • Live bivalve molluscs deriving from Class “A” areas can be collected for direct human consumption
  • The production areas of live bivalve molluscs are classified based on the level of faecal contamination
  • The production areas of live bivalve molluscs are classified based on the level of marine biotoxin contamination
A

b and c

  • Live bivalve molluscs deriving from Class “A” areas can be collected for direct human consumption
  • The production areas of live bivalve molluscs are classified based on the level of faecal contamination
28
Q

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

b and c

  • In the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian
  • In the game processing establishment, the post mortem meat inspection of large games shall be performed by the official veterinarian on skinned animals
29
Q

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  • After killing, small game shall be eviscerated on the spot
  • In case of small games, no evisceration shall be performed on the spot
  • For small game, the official veterinarian’s meat inspection is done on a representative sample of animals of the same source only
  • For small game, the official veterinarian’s meat inspection shall be done on each single animal
A

b and c

  • In case of small games, no evisceration shall be performed on the spot
  • For small game, the official veterinarian’s meat inspection is done on a representative sample of animals of the same source only
30
Q

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  • In the food law, the hunted wild game is considered a primary product such as the live animals
  • In the food law, the hunted wild game is considered an unprocessed product such as the fresh meat
  • Ante mortem inspection of the hunted wild game shall be performed by a veterinarian
  • Ante mortem inspection of the hunted wild game shall be performed by the hunter
A

a and d

  • In the food law, the hunted wild game is considered a primary product such as the live animals
  • Ante mortem inspection of the hunted wild game shall be performed by the hunter
31
Q

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  • Any hunted large game shall be eviscerated on the spot as soon as possible
  • The hunted large game shall be eviscerated in the game collection centre
  • The hunted large game shall be skinned on the spot
  • The hunted large game must not be skinned on the spot
A

a and d

  • Any hunted large game shall be eviscerated on the spot as soon as possible
  • The hunted large game must not be skinned on the spot
32
Q

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  • Campylobacter jejuni cannot get into the egg through its pores causing secondary contamination of it
  • Campylobacter jejuni can get into the egg through its pores causing secondary contamination of it
  • Salmonella enteritidis cannot get into the egg through its pores causing secondary contamination of it
  • Salmonella enteritidis can get into the egg through its pores causing secondary contamination of it
A

a and d

  • Campylobacter jejuni cannot get into the egg through its pores causing secondary contamination of it
  • Salmonella enteritidis can get into the egg through its pores causing secondary contamination of it
33
Q

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  • Cracked eggs must not be used for human consumption
  • Cracked eggs can only be used for manufacture of heat-treated egg products
  • Eggs containing blood or meat spots must not be used for human consumption at all
  • Eggs containing blood or meat spots can only be used for manufacture of heat- treated egg products
A

b and d

  • Cracked eggs can only be used for manufacture of heat-treated egg products
  • Eggs containing blood or meat spots can only be used for manufacture of heat- treated egg products
34
Q

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

a and c

  • Class “A” eggs shall be cooled to a temperature <5°C in the egg packing centre in order to prevent bacterial contamination
  • Broken eggs must not be used for human consumption, at all
35
Q

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  • If foot and mouth disease is confirmed at the slaughterhouse, all susceptible animals present at the slaughterhouse shall be slaughtered according to the rules of the immediate slaughter
  • If foot and mouth disease is confirmed at the slaughterhouse, all susceptible animals present at the slaughterhouse shall be killed
  • The meat inspection significance of foot and mouth disease is due to the strong zoonotic potential of its causative agent
  • The meat inspection significance of foot and mouth disease is due to the highly contagious nature of its causative agent
A

b and d

  • If foot and mouth disease is confirmed at the slaughterhouse, all susceptible animals present at the slaughterhouse shall be killed
  • The meat inspection significance of foot and mouth disease is due to the highly contagious nature of its causative agent
36
Q

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- Animals suspected for Campylobacter infection can be slaughtered unconditionally
- Animals suspected for Campylobacter infection shall be slaughtered separately
- If any form of yersiniosis is diagnosed at meat inspection, the whole carcass shall
be declared unfit for human consumption
- If any form of yersiniosis is diagnosed at meat inspection, only the affected organs shall be declared unfit for human consumption

A

a and c
- Animals suspected for Campylobacter infection can be slaughtered unconditionally
- If any form of yersiniosis is diagnosed at meat inspection, the whole carcass shall
be declared unfit for human consumption

37
Q

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  • If paratuberculosis is diagnosed at the meat inspection, only the affected organs shall be condemned
  • If paratuberculosis is diagnosed at the meat inspection, the whole carcass shall be condemned
  • If leptospirosis is diagnosed at the meat inspection, only the affected organs shall be condemned
  • If leptospirosis is diagnosed at the meat inspection, the whole carcass shall be condemned
A

a and d

  • If paratuberculosis is diagnosed at the meat inspection, only the affected organs shall be condemned
  • If leptospirosis is diagnosed at the meat inspection, the whole carcass shall be condemned
38
Q

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  • In case of localized, singe-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment
  • In case of localized, singe-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption without treatment
  • Classical swine fever is a viral disease of high human and animal health significance
  • Humans are not susceptible to the causative agent of classical swine fever
A

a and d

  • In case of localized, singe-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment
  • Humans are not susceptible to the causative agent of classical swine fever
39
Q

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  • If trichinellosis is diagnosed at the post mortem meat inspection, the whole carcass shall be condemned
  • If trichinellosis is diagnosed at the post mortem meat inspection, the affected parts shall be condemned and the other parts are fit for human consumption after freezing
  • If hydatid cysts of Echinoccocus granulosus are found in the liver, only the affected organ shall be condemned
  • If hydatid cysts of echinococcus granulosus are found in the liver, the whole carcass shall be declared unfit for consumption
A

a and c

  • If trichinellosis is diagnosed at the post mortem meat inspection, the whole carcass shall be condemned
  • If hydatid cysts of Echinoccocus granulosus are found in the liver, only the affected organ shall be condemned
40
Q

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  • If the meat inspection reveals a generalized infection, the meat is unfit for human consumption irrespective of the causative agent
  • If the meat inspection reveals a generlised infection, the decision depends on the causative agent detected
  • 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
  • If we detect trueperella pyogenes from one single organ, the whole carcass shall be declared unfit for human consumption
A

a and d

  • If the meat inspection reveals a generalized infection, the meat is unfit for human consumption irrespective of the causative agent
  • If we detect trueperella pyogenes from one single organ, the whole carcass shall be declared unfit for human consumption
41
Q

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  • The complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination
  • The complementary bacteriological meat inspection aims to detect the surface contamination of the carcasses at the slaughterhouse
  • If the meat inspection reveals a generlised infection, the meat of the concerned animal can only be used for human consumption after heat treatment
  • If the meat inspection reveals a generlised infection, the meat of the concerned animal is unfit for human consumption
A

a and d

  • The complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination
  • If the meat inspection reveals a generlised infection, the meat of the concerned animal is unfit for human consumption
42
Q

Choose the correct anwers!
- In case of suspected anthrax infection, an immediate slaughter of the affected animals shall be ordered
- In case of suspected anthrax infection, the animals must not be slaughtered
- In case of suspicion of paratuberculosis, the animals suspected of being infected can
be slaughtered unconditionally at the slaughterhouse
- In case of suspicion of paratuberculosis, the animals suspected of being infected must be slaughtered separately at the slaughterhouse

A

b and d

  • In case of suspected anthrax infection, the animals must not be slaughtered
  • In case of suspicion of paratuberculosis, the animals suspected of being infected must be slaughtered separately at the slaughterhouse
43
Q

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  • The meat of emaciated animals can be used for human consumption after heat treatment if the causative agent is non-zoonotic
  • The meat of emaciated animals is unfit for human consumption irrespective of other aspects
  • In case of sex odour of pork the meat can be used for human consumption after heat treatment only
  • In case of sex odour of pork the whole carcass shall be declared unfit for human consumption
A

b and d

  • The meat of emaciated animals is unfit for human consumption irrespective of other aspects
  • In case of sex odour of pork the whole carcass shall be declared unfit for human consumption
44
Q

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  • Q fever has a meat inspection significance mainly in cattle
  • Q fever has a meat inspection significance mainly in pigs
  • If Q fever is diagnosed at the meat inspection, only the affected organs shall be condemned
  • If Q fever is diagnosed at the meat inspection, the whole carcass shall be condemned
A

a and d

  • Q fever has a meat inspection significance mainly in cattle
  • If Q fever is diagnosed at the meat inspection, the whole carcass shall be condemned
45
Q

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  • The complementary bacteriological meat inspection includes the examination of at least seven samples from each animal
  • The complementary bacteriological meat inspection includes the examination of two samples taken from the neck skin
  • If imperfect bleeding is diagnosed, the meat can be used for human consumption after heat treatment only
  • If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human consumption
A

a and d

  • The complementary bacteriological meat inspection includes the examination of at least seven samples from each animal
  • If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human consumption
46
Q

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  • In sheep, the most characteristic sign of foot and mouth disease is mild lameness
  • In goats, the most characteristic sign of foot and mouth disease is mild lameness
  • In cattle, the most characteristic sign of foot and mouth disease is mild lameness
  • In pigs, characteristic sign of foot and mouth disease is mild lameness due to painful foot lesions
A

a and d

  • In sheep, the most characteristic sign of foot and mouth disease is mild lameness
  • In pigs, characteristic sign of foot and mouth disease is mild lameness due to painful foot lesions
47
Q

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  • In sheep, foot and mouth disease (FMD) is characterized by vesicle formation in the mouth without salivation
  • In goats, FMD is characterized by vesicle formation in the mouth without salivation
  • In cattle, FMD is characterized by vesicle formation in the mouth with salivation
  • In pigs, FMD is characterized by vesicle formation in the mouth with salivation
A

b and c

  • In goats, FMD is characterized by vesicle formation in the mouth without salivation
  • In cattle, FMD is characterized by vesicle formation in the mouth with salivation

food hygiene final (10 decks)

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