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food hygiene final > main doc food 4 > Flashcards

main doc food 4 Flashcards

1
Q

Choose the correct answers!

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

b and c

  • The health mark must not be replaced in the wholesale establishments before the meat gets in the retail shops
  • In re-wrapping centres, the re-wrapped product shall be marked with the identification marking of the re-rapping establishments
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2
Q

Choose the correct answers!

  • In restaurants, raw milk can only be used after boiling
  • In restaurants, raw milk can also be served
  • In restaurants, hunted, unskinned wild games can also be processed if the establishment has the necessary license
  • In restaurants it is not allowed to process hunted, unskinned wild games
A

a and d

  • In restaurants, raw milk can only be used after boiling
  • In restaurants it is not allowed to process hunted, unskinned wild games
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3
Q

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  • Basic documents of the intra-community trade of foodstuffs in the EU is the common Health Entry Document (CHED)
  • Basic document of the international trade of foodstuffs imported from third contries is the common health entry document (CHED)
  • Foodstuffs of animal origin can enter the territory of the European union through border inspection posts only
  • Foodstuffs of animal origin can move in the territory of the EU through border inspection posts only
A

a and c

  • Basic documents of the intra-community trade of foodstuffs in the EU is the common Health Entry Document (CHED)
  • Foodstuffs of animal origin can enter the territory of the European union through border inspection posts only
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4
Q

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  • In the inra-Community trade, the fresh meat of pigs or cattle shall be marked with an identification marking
  • In the inra-Community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp)
  • Restaurants belong to the retail establishments
  • Restaurants belong to the wholesale establishments
A

b and c

  • In the inra-Community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp)
  • Restaurants belong to the retail establishments
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5
Q

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  • establishments operating under the scope of the regulation 853/2004/EC shall be approved
  • All food establishments shall be approved by the competent authority
  • Approval process of a food establishment needs a previous on-site visit
  • Registration process of a food establishment needs a previous on-site visit
A

a and c

  • establishments operating under the scope of the regulation 853/2004/EC shall be approved
  • Approval process of a food establishment needs a previous on-site visit
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6
Q

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

b and c

  • Control of the proper identification of critical control points is a major element of the HACCP audit
  • The poultry meat put on the market without identification marking shall be regarded as an illegal distribution
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7
Q

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  • Retail supermarkets are subject of approval according to the regulation 853/2004/EC
  • Retail supermarkets are not subject of approval according to the regulation 853/2004/EC
  • Mass caterers are subject to approval according to the regulation 853/2004/EC
  • Mass caterers are not subject to approval according to the regulation 853/2004/EC
A

b and d

  • Retail supermarkets are not subject of approval according to the regulation 853/2004/EC
  • Mass caterers are not subject to approval according to the regulation 853/2004/EC
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8
Q

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  • Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
  • Any fresh meat of pigs or cattle put on the market without identification marking shall be regarded as an illegal distribution
  • The health mark (meat stamp) shall include the approval number of the concerned establishment, but it is not included in the identification marking
  • Both the health mark and the identification marking shall include the approval number of the concerned establishment
A

a and d

  • Any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as an illegal distribution
  • Both the health mark and the identification marking shall include the approval number of the concerned establishment
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9
Q

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

a and d

  • Any food intended for mass catering shall be prepared through safe heat treatment
  • Offal from pigs shall be stored in a catering establishment at < 4°C
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10
Q

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

b and d

  • According to the corresponding EU legislation, food processing establishments shall be controlled at least annually
  • Conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit
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11
Q

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

b and d

  • In Hungary, there is a single uniform food chain control authority
  • In most European countries multiple authorities with shared responsibilities are involved in the official food control
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12
Q

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  • The rules of small-scale production of foods of animal origin are regulated on EU level
  • The rules of small-scale production of foods of animal origin shall be determined nationally
  • Mass catering belongs to retail operations
  • Mass catering belongs to wholesale operations
A

b and c

  • The rules of small-scale production of foods of animal origin shall be determined nationally
  • Mass catering belongs to retail operations
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13
Q

Choose the correct statements (practical 1)

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

a and c

  • Only low conductivity broth may be used for impedance measurement
  • The endotoxin is a lipopolysaccharide from the cell wall of Gram-negative bacteria
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14
Q

What applied heat treatment parameters were not tolerable for Enterobacterium multiplication based on practice? (Practical 1)

  • 60°C for 30 min
  • 80°C for 20 min
  • 90°C for 5 min
  • Only boiling water
A

a and b (c in other doc

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15
Q

Choose the right solutions (practical 1)

  • The ‘c’ value means the sample number
  • The ‘c’ value means the number of sample units giving values over m or between m and M
  • If the coagulase-positive Staphylococcus count in the meat product is higher than 105 cfu/g, then the product must also be tested for the presence of staphylococcus enterotoxin
  • If the coagulase-positive Staphylococcus count in cheese is higher than 105 cfu/g, then the product must also be tested for the presence of staphylococcus enterotoxin
A

b and d

  • The ‘c’ value means the number of sample units giving values over m or between m and M
  • If the coagulase-positive Staphylococcus count in cheese is higher than 105 cfu/g, then the product must also be tested for the presence of staphylococcus enterotoxin
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16
Q

Which organic acid and what pH was applied successfully during our practice? (practical 1)

  • Formic acid
  • pH 6.5
  • Sorbic acid
  • pH 4.5
A

b and c

  • pH 6.5
  • Sorbic acid
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17
Q

Mark the correct answers (Practical 1)

  • In the CAMP test, Listeria monocytogenes gives a positive reaction with Rhodococcus equi
  • In the CAMP test, Listeria monocytogenes reacts positively with Staphylococcus
  • Salmonella decarboxylates lysine
  • Salmonella digest urea
A

b and c

  • In the CAMP test, Listeria monocytogenes reacts positively with Staphylococcus
  • Salmonella decarboxylates lysine
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18
Q

What is the sample size? (Practical 1)

  • 0.1 ml for pour-plate
  • 1 ml for pour-plate
  • 1 ml for spreading
  • 0.1 ml for spreading
A

b and d

  • 1 ml for pour-plate
  • 0.1 ml for spreading
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19
Q

Markt the correct answers (Practical 1)

  • Escherichia coli is indole-positive
  • Escherichia coli uses citrate as the only carbon source
  • Escherichia coli performs mixed acid fermentation
  • Escherichia coli performs butanediol fermentation
A

a and c

  • Escherichia coli is indole-positive
  • Escherichia coli performs mixed acid fermentation
20
Q

What is the maximum number of colonies that can be counted? (Practical 1)

  • 150 colonies/petri dish
  • 300 colonies/petri dish
  • 150 colonies/membrane
  • 300 colonies/membrane
A

a and b

  • 150 colonies/petri dish
  • 300 colonies/petri dish
21
Q

Choose the correct answers! (practical 2)

  • The use of liquid smoke must be indicated on the product
  • During smoking, the temperature of the wood cannot be over 400°C
  • During smoking, the temperature of the wood cannot be under 400°C
  • The durability of cooked-smoked products is mainly due to the smoking process
A

a and b

  • The use of liquid smoke must be indicated on the product
  • During smoking, the temperature of the wood cannot be over 400°C
22
Q

Choose the correct answers! (Practical 2)

  • The frankfurters distributed in shops/supermarkets are not heat treated, therefore they cannot be eaten cold
  • The frankfurters distributed in shops/supermarkets are already heat treated, therefore they can be eaten cold
  • The frankfurters distributed in shops/supermarkets are not always heat treated
  • The frankfurters distributed in shops/supermarkets are already heat treated, we heat them up only for better consumer experience
A

b and d

  • The frankfurters distributed in shops/supermarkets are already heat treated, therefore they can be eaten cold
  • The frankfurters distributed in shops/supermarkets are already heat treated, we heat them up only for better consumer experience
23
Q

At what stage of the food analytical procedure may a veterinarian be responsible? (Practical
2)
- Sampling
- Sample preparation
- Determining the analytical strategy, carrying out the analysis
- Interpretation of results

A

c and d

  • Determining the analytical strategy, carrying out the analysis
  • Interpretation of results
24
Q

For which food is the annual sample number determined based on the production figures of the previous year? (Practical 2)

  • Swine
  • Cattle
  • Broiler chicken
  • Honey
A

a and b

  • Swine
  • Cattle
25
Q

Which product belongs to the primary production? (Practical 2)

  • Raw milk
  • Dairy products
  • Egg
  • Sausage
A

a and c

  • Raw milk
  • Egg
26
Q

Choose the correct answers (practical 2) googled

  • Lactoscan equipment is used to perform microbial growth inhibition test
  • Lactoscan equipment is used by the raw milk reception mainly for the determination of milk fat and milk protein, which is important by the price quotation of the milk
  • Lactoscan equipment is used to determine the total plate count of the received raw milk
  • Lactoscan equipment is not just for raw milk useful, but it is also applied in case of analysing already heat treated milk during manufacture of dairy products
A

b and d

  • Lactoscan equipment is used by the raw milk reception mainly for the determination of milk fat and milk protein, which is important by the price quotation of the milk
  • Lactoscan equipment is not just for raw milk useful, but it is also applied in case of analysing already heat treated milk during manufacture of dairy products
27
Q

Which food can be contaminated during the primary production? (Practical 2)

  • Egg
  • Sausage
  • Vegetable
  • Minced meat
A

a and c

  • Egg
  • Vegetable
28
Q

What are the advantages of combining chromatographic and mass spectrometric methods? (Practical 2) also google

  • More reliable qualitative analysis
  • More sensitive quantitative analysis
  • More cost-effective procedures
  • All statements are true
A

a and b

  • More reliable qualitative analysis
  • More sensitive quantitative analysis
29
Q

Which of these cheese types are hard and full-fat? (practical 3) I googled

  • Cheddar
  • Mozzarella
  • Feta
  • Emmental
A

a and d

  • Cheddar
  • Emmental
30
Q

Which methods may be used for determining the water added to the milk (possible food adulteration)? (Practical 3)

  • Alcohol test
  • Density measurement
  • Peroxidase test
  • Measuring the freezing point
31
Q

Choose the right solutions. (Practical 3)

  • The whipped cream must be matured
  • The churning is a phase reversion process
  • Butter rancidity is the result of protein breakdown
  • Rancing is caused by microbial activity
A

a and b

  • The whipped cream must be matured
  • The churning is a phase reversion process
32
Q

Please select the right statements! (Practical 3)

  • Yoghurt may contain probiotic bacteria
  • Yoghurt is made with mesophilic starter culture
  • Yoghurt can be set-type and stirred type
  • After yoghurt fermentation there is no need for aging in the fridge
A

a and c

  • Yoghurt may contain probiotic bacteria
  • Yoghurt can be set-type and stirred type
33
Q

Which information is part of the producer code on the eggshell? (Practical 3)

  • The approval number of the egg packing centre
  • The registration number of the laying hen farm
  • EC (European community)
  • The code of the housing method
A

b and d

  • The registration number of the laying hen farm
  • The code of the housing method
34
Q

What is typical for Hungarian trappist cheese made also during the practice?

  • Rennet-coagulated
  • Acid-coagulated
  • Prepressing under whey
  • Irregular holes
A

a and c

  • Rennet-coagulated
  • Prepressing under whey
35
Q

What is true for appropriately manufactures set-type yoghurt

  • It is runny
  • It is spoonable
  • It has a final pH between pH 4.6-4.3
  • It has a final pH between pH 5.0-5.3
A

b and c

  • It is spoonable
  • It has a final pH between pH 4.6-4.3
36
Q

Choose the correct answers! (Practical 3)

  • Buttermilk is a byproduct of churning
  • Buttermilk cannot be separed by washing
  • Physical ripening of cream results sour butter
  • Biological ripening of cream results sour butter
A

a and d

  • Buttermilk is a byproduct of churning
  • Biological ripening of cream results sour butter
37
Q

What is the role of nitrite in cured meat products (Practical 4)

  • It is prohibiting the growth of germs of Clostridium botulinum
  • It causes a red color to the cured meat, which is NOT heat resistant
  • It has antioxidant effect and decreases the possibility of rancidity
  • It has no role since it is not allowed to apply in EU
A

a and c

  • It is prohibiting the growth of germs of Clostridium botulinum
  • It has antioxidant effect and decreases the possibility of rancidity
38
Q

What are the advantages of natural casings? (Practical 4)

  • Preparation time is fast as it is easy to handle
  • They are permeable for smoke and water vapor
  • Microbiological contamination is negligible
  • They are digestable
A

b and d

  • They are permeable for smoke and water vapor
  • They are digestable
39
Q

Which of the following statements are true for the Trichinella examination? (Practical 4)

  • Faecal samples are used
  • Muscle samples are used
  • The basis of the examination is the detection of the trichinella larvae
  • In the slaughterhouse maximum 5 animals must be sampled on each day
A

b and c

  • Muscle samples are used
  • The basis of the examination is the detection of the trichinella larvae
40
Q

What were the applied technology steps during peasant sausage manufacture in Technology
lab? (Practical 4)
- Inoculation of meat with starter culture
- Stuffing
- Smoking
- Heat treatment (cooking)

A

a and b

  • Inoculation of meat with starter culture
  • Stuffing
41
Q

Which investigation must be performed during the official control of live bivalves? (Practical 4)

  • Faecal contamination of the production area
  • Measurement of histamine concentration
  • Biotoxin content of the flesh of live bivalves
  • Measurement of mercury concentration
A

a and c

  • Faecal contamination of the production area
  • Biotoxin content of the flesh of live bivalves
42
Q

Which substance can be measured in the fishery product if there is doubt for freshness? (Practical 4)

  • Total volatile basic nitrogen (TVB-N)
  • Ciguatoxin
  • Tetrodotoxin
  • Trimethylamine-nitrogen (TMA-N)
A

a and d

  • Total volatile basic nitrogen (TVB-N)
  • Trimethylamine-nitrogen (TMA-N)
43
Q

In which cases is the carcass unfit for human consumption? (practical 4)

  • Leanness
  • Icterus/Jaundice
  • Insufficient bleeding
  • DFD meat
A

b and c

  • Icterus/Jaundice
  • Insufficient bleeding
44
Q

What curing methods were demonstrated in the Technology lab? (practical 4)

  • Dry curing method: meat was covered with curing/pickling salt
  • Wet curing with injection: 8% sodium nitrite solution was injected
  • Dry salting: meat was covered with pure sodium chloride
  • Tumbling: tumbler was applied to perform fast curing
A

a and b

  • Dry curing method: meat was covered with curing/pickling salt
  • Wet curing with injection: 8% sodium nitrite solution was injected
45
Q

Which of the following statements are true?
- The official veterinarian must be present when the animals are loaded onto the
vehicle before the transportation to the slaughterhouse
- After separate killing, the carcass can be used in food processing
- The official veterinarian must inspect the Food chain information whenever new cargo arrives at the slaughterhouse
- Vehicles used for the transportation of livestock animals must be authorized

A

c and d

  • The official veterinarian must inspect the Food chain information whenever new cargo arrives at the slaughterhouse
  • Vehicles used for the transportation of livestock animals must be authorized

food hygiene final (10 decks)

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