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Food Hygiene > Midterm 4 > Flashcards

Midterm 4 Flashcards

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1
Q

What flaws traditional meat inspection has?

  • post-mortem procedures (eg. incision of lymph nodes), could increase cross-contamination between different organs and consecutive carcasses
  • organoleptic judgments are objective
  • it is mainly based on final product control rather than considering the whole meat chain
  • it is a process-based approach
A
  • post-mortem procedures (eg. incision of lymph nodes), could increase cross-contamination between different organs and consecutive carcasses
  • it is mainly based on final product control rather than considering the whole meat chain
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2
Q

Which statement is TRUE about swine erysipelas?

  • it usually causes generalized urticaria and septicaemia in humans
  • in most cases it is an occupational hazard
  • it is caused by streptococcus pyogenes
  • in chronic cases, the whole carcass of the pig is unfit for human consumption
A
  • in most cases it is an occupational hazard

- in chronic cases, the whole carcass of the pig is unfit for human consumption

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3
Q

What are the roles of smoking?

  • preservation
  • colour development
  • to fasten the oxidation process
  • to inhibit the toxin production of Clostridium botulinum
A
  • preservation

- colour development

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4
Q 
What heat treatments are needed to kill spores?
110 C / 30 min 
80 C / 30 min 
121 C / 3 min
90 C / 10 min
A

110 C / 30 min

121 C / 3 min

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5
Q

Trichinella

  • the meat of animals infected must be declared unfit for human consumption
  • every pig shall be tested for the presence
  • if the infection is minor, the meat of animals infected can be declared for human consumption, except for the masseter muscle
  • sample from wild boar shall be taken from the foreleg, tongue or diaphragm
A
  • the meat of animals infected must be declared unfit for human consumption
  • sample from wild boar shall be taken from the foreleg, tongue or diaphragm
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6
Q

What are the responsibilities of the European Commission?

  • adoption of EU regulation in the framework of the co-decision procedure
  • preparation of legislative proposal
  • representation of the interest of the EU
  • scientific advice
A
  • preparation of legislative proposal

- representation of the interest of the EU

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7
Q 
What is the x axis and what is the y axis on a heat penetration graph?
y axis: time 
y axis: temperature 
x axis: temperature 
x axis: time
A

y axis: temperature

x axis: time

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8
Q

What are the responsibilities of the European Food Safety Authority?

  • risk assessment
  • controls of requirements relating to food safety
  • adoption of EU regulations
  • risk communication
A

risk assessment

risk communication

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9
Q

In cases of organoleptic changes of meat

  • the meat is unfit for human consumption
  • the meat shall be placed on the market as of decreased value
  • additional laboratory examinations might be needed for deciding on fitness for humans consumption
  • official veterinarian shall make a decision on fitness for human consumption, based on professional evidence
A
  • additional laboratory examinations might be needed for deciding on fitness for humans consumption
  • official veterinarian shall make a decision on fitness for human consumption, based on professional evidence
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10
Q

The organoleptic changes of meat :

  • affect the meat quality
  • only mean quality problems
  • indicate a need for decision on fitness for human consumption
  • always mean safety problems
A

affect the meat quality

indicate a need for decision on fitness for human consumption

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11
Q

The official veterinarian shall declare fresh meat unfit for human consumption if it :

  • Derives from animals affected by a generalized disease, such as generalized septicemia, pyaemia, toxemia or viraemia
  • It is declared unfit based on the Commission Regulation 854/2004/EC
  • It is declared unfit based on the Commission Implementing Regulation (EU) 2019/627
  • Additional laboratory examinations cannot be performed
A
  • derives from animals affected by a generalized disease, such as generalized septicemia, pyaemia, toxemia or viraemia
  • it is declared unfit based on the Commission Implementing Regulation (EU) 2019/627
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12
Q

Animals showing symptoms of a generalized disease:

  • cannot be slaughtered for human consumption
  • their meat can only be fit for consumption after additional laboratory examination
  • shall be transported back to the farm due to prohibition of slaughter
  • their meat is unfit for consumption
A

cannot be slaughtered for human consumption

their meat is unfit for consumption

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13
Q

Cysticercosis :

  • Meat infected must be declared unfit for human consumption
  • Meat infected must be declared unfit for human consumption only in case of cattle
  • if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
  • consuming infected meat does not pose public health risk, since humans could only be infected from carnivores
A
  • meat infected must be declared unfit for human consumption
  • if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
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14
Q

Bovine Spongiform Encephalopathy (BSE):

  • animals showing symptoms can be slaughtered in the the presence of official veterinarian
  • animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as SRM
  • all cattle have to be tested
  • animals being diseased or suspected of being diseased or infected must not be slaughtered
A
  • animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as SRM
  • animals being diseased or suspected of being diseased or infected must not be slaughtered
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15
Q

Echinococcus granulosus :

  • the animals infected cannot be slaughtered
  • the meat is fit for consumption except for the affected parts
  • the infection is zoonosis, but humans may be infected only by eggs released by carnivores
  • the liver unfit for human consumption can only be given as feed to dogs
A
  • the meat is fit for consumption except for the affected parts
  • the infection is zoonosis, but humans may be infected only by eggs released by carnivores
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16
Q

Tuberculosis:

  • the whole body is always unfit for consumption
  • if the process is localized, only the affected parts should be declared unsuitable
  • if the process is localized, only the affected part and associated lymph nodes should be declared unfit for human consumption
  • if suspected, diagnostic slaughter shall be performed and sample sent to laboratory examination
A
  • if the process is localized, only the affected part and associated lymph nodes should be declared unfit for human consumption
  • if suspected, diagnostic slaughter shall be performed and sample sent to laboratory examination
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17
Q

Anthrax

  • the whole body is always unfit for consumption
  • the body shall be buried immediately
  • in pigs, when only the throat is affected, the rest of the body is fit for consumption
  • in case of suspicion, the animal cannot be slaughtered
A

the whole body is always unfit for consumption

in case of suspicion, the animal cannot be slaughtered

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18
Q 
Which Salmonella serotype is zoonotic?
Salmonella Typhimurium 
Salmonella Typhi 
Salmonella Typhisuis 
Salmonella Infantis
A

Salmonella Typhimurium

Salmonella Infantis

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19
Q

The inflammation of the intestines is not the main finding in which of these diseases

Salmonellosis
Listeriosis
Erysipelas of swine
Verotoxin producing E. Coli infection

A

Listeriosis

Erysipelas of swine

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20
Q

Which statement is TRUE about Yersinia enterocolitica?

  • animals are usually asymptomatic carriers of the bacterium
  • poultry meat is the most important source of infection
  • it is psychrophilic
  • it usually causes generalized dermatitis in humans
A

animals are usually asymptomatic carriers of the bacterium

it is psychrophilic

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21
Q 
Which activity could be fraudulent activity?
online offered food 
unapproved enhancement 
processing of horse meat
document forgery
A

unapproved enhancement

document forgery

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22
Q 
Which activity could be fraudulent activity?
online offered food 
unapproved enhancement 
processing of horse meat
document forgery
A

unapproved enhancement

document forgery

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23
Q

Which is true

  • Official controls shall be performed more frequently in relation of food from 3rd countries
  • Official controls shall be performed with a high level of transparency
  • Official controls shall be performed without prior notice
  • It is not necessary to draw up written record of official controls
A

Official controls shall be performed with a high level of transparency
Official controls shall be performed without prior notice

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24
Q

What kind of results have been taken account of, during the planning of official controls, based on the regulation 625/2017/EC?

  • results of official controls carried out earlier
  • results of economic analysis
  • results of own controls carried out by food business operator (FBO)
  • results of parliamentary elections
A

results of official controls carried out earlier

results of own controls carried out by food business operator (FBO)

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25
Q

Which is true?

  • the central competent authority shall prepare of the official control plan
  • the local competent authority shall prepare the official control plan
  • there is not special requirements on the responsibilities of different levels of competent authorities in relation of planning of official controls
  • competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency
A
  • the central competent authority shall prepare of the official control plan
  • competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency
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26
Q

What parameters are checked to keep the technological hygiene of the plant processing manufacturing site?

  • leavening time of bakery products
  • storage/cooling conditions
  • temperature, humidity
  • respiration rate of vegetables/fruit
A

storage/cooling conditions

temperature, humidity

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27
Q

What manufacturing steps are necessary for the appropriate general processing hygiene of food of plant origin?

  • protection of vegetables/fruits against the harmful effects of the environment (moisture, dust, sunshine, insect)
  • washing, cleaning to remove soil, weeds, stones and other foreign materials
  • computerized system is always needed to classify the vegetables/fruits according to the desirable color
  • computerized system is always needed to classify the vegetables/fruits according to the desirable shape/size
A

protection of vegetables/fruits against the harmful effects of the environment (moisture, dust, sunshine, insect)

washing, cleaning to remove soil, weeds, stones and other foreign materials

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28
Q

What manufacturing steps are necessary for the appropriate general Processing hygiene of heat-treated vegetables?

  • the manufacturing line should be disinfected minimum weekly
  • the canned tomatoes were sterilized before put into the cans
  • weekly cleaning of the internal pipe lines, fittings, storage vessels is satisfactory without disinfection
  • the sterilization of the canned tomatoes happened within the closed cans
A

the manufacturing line should be disinfected minimum weekly

the sterilization of the canned tomatoes happened within the closed cans

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29
Q

Which of these hygienic requirements are essential in the bottling and bottle washing areas?

  • the wall and the ceiling should be clean, to avoid the contamination of the product
  • to provide clean and white working clothes, appropriate handwashing, restroom
  • the temperature of these ares, which cannot exceed 10 C
  • staff can work only wearing fixed earing and head protection, so that the products cannot be damaged or contaminated during filling and packaging
A

the wall and the ceiling should be clean, to avoid the contamination of the product

to provide clean and white working clothes, appropriate handwashing, restroom

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30
Q

What is the difference between yeast dough and sourdough pasta?

  • the sourdough pasta has lower pH value and therefore more acidic taste and more stable, than the yeast dough pasta
  • there is a difference in the microflora, as in case of sourdough pasta, there are also other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus, Leuconostoc, Pediococcus spp.
  • the yeast dough pasta has lower pH value and therefore more acidic taste and more stable, than the sourdough pasta
  • there is a difference in the microflora, as in case of yeast dough pasta, there are also other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus, Leuconostoc, Pediococcus spp.
A

the sourdough pasta has lower pH value and therefore more acidic taste and more stable, than the yeast dough pasta

there is a difference in the microflora, as in case of sourdough pasta, there are also other microbes present beside Saccharomyces cerevisiae, namely Lactobacillus, Leuconostoc, Pediococcus spp.

31
Q

What steps are belonging to the control of Ready-to-Eat food products?

  • Microbiological analysis of applied spices
  • Controlling the packaging and labeling on plant based foods
  • Determination of damages caused by insects and/or rodents
  • Sensory analysis
A

controlling the packaging and labeling on plant based foods
sensory analysis

32
Q

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

  • staff’s general health status
  • the founding documents of the given company
  • documents of insect- and rodent control
  • certificates of work experiences of the staff
A

staff’s general health status

documents of insect- and rodent control

33
Q

Which are those molds in the warehouse damaging the wheat grains and corns the most often?

aspergillus spp.
penicillium spp.
mucor spp.
rhizopus spp.

A

aspergillus spp.

penicillium spp.

34
Q

The XL size eggs according to the 589/2008 EC regulation..

  • they are the “class A” eggs
  • in case of small-scale producers it is not obligatory to use the producer’s code on their shells
  • it is always obligatory to use the producer’s code on their shells
  • they must be kept below 5 C during transportation and distribution
A 
they are the “class A” eggs 
in case of small-scale producers it is not obligatory to use the producer’s code on their shells
35
Q 
Which findings make the egg unfit for human consumption?
parasite 
foreign body 
meat spot 
contaminated shell
A

parasite

foreign body

36
Q 
Which findings make the egg unfit for human consumption?
blood ring 
blood spot 
dented
broken
A

blood ring

broken

37
Q 
Where can the quality grading of eggs be carried out 
At the site of production 
In the retail market 
In the egg packing plant 
At the consumers’ before use
A

At the site of production

In the egg packing plant

38
Q 
What microbes should be tested for egg products under Regulation (EC) No 2073/2005?
salmonella 
enterobacteriaceae 
coagulase-positive Staphylococcus 
E. coli
A

salmonella

enterobacteriaceae

39
Q 
Which lack of elements can cause mainly calcification disorders in egg?
Ca 
Fe
P 
Se
A

Ca

P

40
Q

What methods are used to check the leakage after the storability tests?

  • bubbles when squeezed under water
  • one end flips out when the can is struck against a solid object but snaps back to the normal under light pressure
  • disappearance of vacuum (concavity), when heated to 38 C followed by slow cooling
  • bulging of both can ends
A

bubbles when squeezed under water

disappearance of vacuum (concavity), when heated to 38 C followed by slow cooling

41
Q

What is TRUE about the F0 value?

  • it describes the heat resistance of a microbe species
  • it means the necessary time to reduce the microbial population with one magnitude
  • it is characteristic to the heat treatment process
  • the minimum requirement of heat treatments is set to achieve 12 magnitudes reduction of Clostridium botulinum spores (if pH > 4,5)
A
  • it is characteristic to the heat treatment process
  • the minimum requirement of heat treatments is set to achieve 12 magnitudes reduction of Clostridium botulinum spores (if pH > 4,5)
42
Q 
What materials can be used beside metals for canning food?
thermostable plastic 
recycled paper
glass 
cardboard
A

thermostable plastic

glass

43
Q

Which of the following statements are FALSE about the semi-preserved cans?

  • only heat treatment is used for the preservation
  • they can be stored in room temperature
  • they must be stored in the fridge
  • even vegetative bacteria can survive their heat treatment
A

only heat treatment is used for the preservation (heat and/or preservatives)
they can be stored in room temperature (stored at 0- +5C)

44
Q

What factors are important for the modeling of heat treatment for canned foods?
the size of label on the can
rate of heat penetration at the center of the can
the origin of the food to be canned
pH of the food

A

rate of heat penetration at the center of the can

pH of the food

45
Q

How changes the color and how changes the form of myoglobin?

  • if myoglobin reacts with nitrite, the effect wont be visible after heat treatment
  • if myoglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink
  • if myoglobin has long exposure to oxygen, it wont get brown color, but stay bright pink
  • if myoglobin reacts with nitrite, it will form a nitromyoglobin, which is dark red and will turn to light pink after heat treatment
A

if myoglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink

if myoglobin reacts with nitrite, it will form a nitromyoglobin, which is dark red and will turn to light pink after heat treatment

46
Q

What is the difference between salting and curing?

  • in case of salting only pure sodium chloride is applied
  • salting can be only dry salting
  • in case of curing other additives than NaCl are also used
  • curing can be only wet curing
A

in case of salting only pure sodium chloride is applied

in case of curing other additives than NaCl are also used

47
Q

Which of these statements are right for smoking?

  • cold smoking is below 20 C
  • it can only contribute to aroma development and will not change the taste of the product
  • liquid smoke is easy to handle and even environment friendly
  • warm smoking is between 20-60 C (65-70)
A

cold smoking is below 20 C

liquid smoke is easy to handle and even environment friendly

48
Q

What is the role of nitrite salts in cured meat products?

  • due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited
  • it has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity
  • they can be used to have heat resistant brown color in meat
  • they form nitrosamines, which are good for human health in high concentration
A

due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited

it has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity

49
Q

During the mincing and mixing of the meat…

  • vacuum is created to slow the deterioration
  • oxygen-rich conditions are created against germination of anaerobic spores (eg. Clostridium perfringens)
  • the meat mass is heated to 30 - 35 C for better mixing of the ingredients
  • the meat mass is chilled to reduce microbiological risk
A

a vacuum is created to slow the deterioration

the meat mass is chilled to reduce microbiological risk

50
Q 
Which manufacturing steps of sausage production were part of our practical?
mincing of pork shoulder and back fat 
stuffing 
smoking 
ripening
A

mincing of pork shoulder and back fat

stuffing

51
Q

What are the advantages of plant-based casings?

  • mechanically resistant
  • all of them are edible
  • they widen in water and shrinking when dried out
  • they are easily chewable
A

mechanically resistant

they widen in water and shrinking when dried out

52
Q

What are the disadvantages of natural casings?
they are indigestible
they are perishable
preparation is time consuming
they are not permeable to smoke and vapour

A

they are perishable

preparation is time consuming

53
Q

Which steps are part of the preparation of raw, smoked and fermented meat products?
deboning
protein content measurement
trichinella examination
cutting and sometimes pre-chilling of the meat

A

deboning

cutting and sometimes pre-chilling of the meat

54
Q 
Which microbial tests are required under Regulation (EC) No 2073/2005 for raw fermented meat products?
Salmonella spp.
E. coli 
Enterobacteriaceae 
Listeria monocytogenes
A

Salmonella spp.

Listeria monocytogenes

55
Q 
Which regulations are in force in relation to official controls of foodstuffs?
882/2004/EC 
854/2004/EC 
178/2002/EC 
625/2017/EC
A

178/2002/EC
625/2017/EC

(882/2004/EC - replaced by 625/2017
854/2004/EC - replaced by 625/2017)

56
Q

Which areas are within the scope of the regulation of 625/2017/EC?
controls of requirements relating to food safety
controls of requirement relating to animal health
controls of requirements relating to soil protection
controls of requirements relating to producing of veterinary medicinal products

A

controls of requirements relating to food safety

controls of requirement relating to animal health

57
Q 
Which institutes adopt the regulations during the co-decision procedure?
European Parliament
European Commission
European Food Safety Authority 
Council
A

European Parliament

Council

58
Q

What is the Rapid Alert System for Food and Feed?
IT tool
group of appointed representative of Member States
the goal is to exchange information in relation to food fraud
the goal is to exchange information is unsafe food

A

group of appointed representative of Member States

the goal is to exchange information is unsafe food

59
Q 
Who are the members of the Rapid Alert System for Food and Fraud?
Member States 
European Parliament 
European Commission 
Council
A

Member States

European Commission

60
Q

Foot and mouth disease (FMD)

  • if confirmed at the slaughterhouse, the animals shall be slaughtered separately
  • whole body is unfit for consumption
  • the significance of the meat inspection is given by its zoonotic nature
  • animals being diseased or suspected of being diseased must not be slaughtered
A

whole body is unfit for consumption

animals being diseased or suspected of being diseased must not be slaughtered

61
Q

What is the Food Fraud Network?

  • IT tool
  • group of appointed representative of Member State
  • the goal is to exchange information in relation to food fraud
  • the goal is to exchange information in unsafe food
A

group of appointed representative of Member State

the goal is to exchange information in relation to food fraud

62
Q

Which of these are critical points in case of cooked ham production?

injection of brine
tumbling
heat processing
cooling down

A

heat processing

cooling down

63
Q

Yellow colour disorders :

  • are always pathological
  • can be of alimentary (feed) origin
  • if of non-contagious origin, the meat is fit for consumption
  • mean that the possibility of bacterial spread shall be taken into account during decision making
A

can be of alimentary (feed) origin

if of non-contagious origin, the meat is fit for consumption

64
Q

Icterus:

  • the intima of large blood vessels is yellow
  • could only be excluded with a cooking test
  • if still present after 24 hours, the meat is still fit for consumption
  • it is always a pathological process behind, which should be taken into account during decision making
A

the intima of large blood vessels is yellow

it is always a pathological process behind, which should be taken into account during decision making

65
Q

DFD meat

  • in case of pork meat, it is unfit for consumption
  • is a quality issue, meat is fit for consumption
  • must be placed on the market as of decreased value
  • usually is an effect of chronic stress before slaughter
A

is a quality issue, meat is fit for consumption

usually is an effect of chronic stress before slaughter

66
Q

PSE meat
could be placed on the market as of decreased value
if the extent is small, it could be placed on the market
is suitable for consumption
is an effect of stress

A

is suitable for consumption

is an effect of stress

67
Q

In case of sexual odour of meat

  • Poultry meat is unfit for consumption
  • Pork meat is unfit for consumption in every case
  • If pronounced, meat is unfit for consumption
  • Official vet shall determine the extent and make a decision on fitness for human consumption
A

Poultry meat is unfit for consumption

Pork meat is unfit for consumption in every case

68
Q

In case of foreign odour of meat?

  • meat is unfit for consumption in every case
  • if still present after 24 hours, the meat is unfit for consumption
  • it is possible to perform a cooking test for the decision on fitness for human consumption
  • a cooking test shall be performed for the decision on fitness for human consumption
A

if still present after 24 hours, the meat is unfit for consumption
a cooking test shall be performed for the decision on fitness for human consumption

69
Q

In case of insufficient (imperfect) bleeding

  • reason could be heart disorders
  • meat is generally unfit for consumption
  • there is always a foreign odour as well
  • there is no effect on fitness for human consumption
A

reason could be heart disorders

meat is generally unfit for consumption

70
Q

African Swine Fever (ASF)

  • it is not possible to differentiate ASF and CSF by clinical or post-mortem examination
  • animals showing symptoms shall be slaughtered immediately in separate slaughter
  • whole body is unfit for consumption
  • except for the affected organ or part and its associated lymph nodes, the meat is fit for human consumption after treatment
A

it is not possible to differentiate ASF and CSF by clinical or post-mortem examination
except for the affected organ or part and its associated lymph nodes, the meat is fit for human consumption after treatment

71
Q

Tularaemia

  • the whole body is unfit for consumption
  • if only the liver is affected, the meat of the rabbit is fit for consumption
  • if localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
  • the significance of the meat inspection is given by its zoonotic nature
A

the whole body is unfit for consumption

the significance of the meat inspection is given by its zoonotic nature

72
Q

Rabies:

  • animals showing symptoms cannot be slaughtered
  • animals showing symptoms can be slaughtered in closed slaughter
  • except for the central nervous system and biting site, the meat is fit for consumption
  • lethal zoonosis, high public health significance
A

except for the central nervous system and biting site, the meat is fit for consumption
lethal zoonosis, high public health significance

73
Q

What is true for the food safety control system (including meat inspection)

  • The control system shall be scientific evidence-based, risk-based process based and preventive
  • meat inspection is a preventive measure
  • meat inspection is a (final) check-point in the series of control measures
  • we can control everything and achieve zero risk with appropriate control measures
A

The control system shall be scientific evidence-based, risk-based process based and preventive

meat inspection is a (final) check-point in the series of control measures

Food Hygiene (10 decks)

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