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

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

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 and d - In restaurants, raw milk can only be used after boiling - In restaurants it is not allowed to process hunted, unskinned wild games

Choose the correct answers! - 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 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

Choose the correct answers - 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

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

Choose the correct answers! - 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 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

Choose the correct answers! - 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

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

Choose the correct answers! - 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

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

Choose the correct answers! - 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 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

Choose the correct answers - 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 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

Choose the correct answers! - 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

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

Choose the correct answers! - 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

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

Choose the correct answers! - 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

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

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 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

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

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

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

b and c - In the CAMP test, Listeria monocytogenes reacts positively with Staphylococcus - Salmonella decarboxylates lysine

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

b and d - 1 ml for pour-plate - 0.1 ml for spreading

main doc food 4 Flashcards by Orlaith Bolger

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

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

How well did you know this?

Not at all

Perfectly

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 and d

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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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 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

How well did you know this?

Not at all

Perfectly

Choose the correct answers

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

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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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 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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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

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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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

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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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 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

How well did you know this?

Not at all

Perfectly

Choose the correct answers

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 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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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

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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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

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

How well did you know this?

Not at all

Perfectly

Choose the correct answers!

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

b and c

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

How well did you know this?

Not at all

Perfectly

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 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

How well did you know this?

Not at all

Perfectly

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 and b (c in other doc

How well did you know this?

Not at all

Perfectly

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

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

How well did you know this?

Not at all

Perfectly

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

Formic acid
pH 6.5
Sorbic acid
pH 4.5

b and c

pH 6.5
Sorbic acid

How well did you know this?

Not at all

Perfectly

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

b and c

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

How well did you know this?

Not at all

Perfectly

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

b and d

1 ml for pour-plate
0.1 ml for spreading

How well did you know this?

Not at all

Perfectly

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 and c

Escherichia coli is indole-positive
Escherichia coli performs mixed acid fermentation

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 and b

150 colonies/petri dish
300 colonies/petri dish

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 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

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

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

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

c and d

Determining the analytical strategy, carrying out the analysis
Interpretation of results

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 and b

Swine
Cattle

Which product belongs to the primary production? (Practical 2) - Raw milk - Dairy products - Egg - Sausage

a and c - Raw milk - Egg

# 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

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

Which food can be contaminated during the primary production? (Practical 2) - Egg - Sausage - Vegetable - Minced meat

a and c - Egg - Vegetable

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 and b - More reliable qualitative analysis - More sensitive quantitative analysis

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

a and d - Cheddar - Emmental

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

ab and d

# 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 and b - The whipped cream must be matured - The churning is a phase reversion process

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 and c - Yoghurt may contain probiotic bacteria - Yoghurt can be set-type and stirred type

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

b and d - The registration number of the laying hen farm - The code of the housing method

What is typical for Hungarian trappist cheese made also during the practice? - Rennet-coagulated - Acid-coagulated - Prepressing under whey - Irregular holes

a and c - Rennet-coagulated - Prepressing under whey

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

b and c - It is spoonable - It has a final pH between pH 4.6-4.3

# 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 and d - Buttermilk is a byproduct of churning - Biological ripening of cream results sour butter

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 and c - It is prohibiting the growth of germs of Clostridium botulinum - It has antioxidant effect and decreases the possibility of rancidity

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

b and d - They are permeable for smoke and water vapor - They are digestable

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

b and c - Muscle samples are used - The basis of the examination is the detection of the trichinella larvae

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 and b - Inoculation of meat with starter culture - Stuffing

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 and c - Faecal contamination of the production area - Biotoxin content of the flesh of live bivalves

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 and d - Total volatile basic nitrogen (TVB-N) - Trimethylamine-nitrogen (TMA-N)

In which cases is the carcass unfit for human consumption? (practical 4) - Leanness - Icterus/Jaundice - Insufficient bleeding - DFD meat

b and c - Icterus/Jaundice - Insufficient bleeding

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 and b - Dry curing method: meat was covered with curing/pickling salt - Wet curing with injection: 8% sodium nitrite solution was injected

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

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