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Food Hygiene > MIDTERM 4 (2024)✅ > Flashcards

MIDTERM 4 (2024)✅ Flashcards

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1
Q

usually which methods are used to stun the rabbit?

A: with water immersion electronarcosis
B: by a concussive mechanical method
C: electronarcosis with head to heat tongs
D: with a penetrating fixed obturator device

A

B: by a concussive mechanical method

C: electronarcosis with head to heat tongs

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2
Q

What are characterisitcs of the poultry slaughtering technology?

A: There is a high possibility of corss-contamination.
B: slow speed of the cutting line
C: A lot of manual work
D: highly automated

A

A: There is a high possibility of corss-contamination

D: highly automated

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3
Q

What pathogen are part of the food safety criteria for live marine mollusc

A: salmonella
B: listeria Monocytogenes
C: E.coli
D: coagulase positive staphylococcus

A

A: salmonella
C: E.coli

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4
Q

which lymph nodes of the swine are mandatory (bye regulation) to undergo a visual meat inspection

A: intestinal
B: submandibular
C: heaptic (at the gate)
D: popliteal

A

B: submandibular
D: popliteal

Submandibular, pre-scapular, popliteal

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5
Q

which statement are TRUE regarding the histamine content of fishery products

A: it is regulated by the 2023/915 EU regulation

B: the histamine content is applied to all types of the fishery profucts

C: it is regulated by the 2073/2005 EC regulation

D: the histamine content is applied to live bivalves and their products

A

**B: the histamine content is applied to all types of the fishery profucts **

C: it is regulated by the 2073/2005 EC regulation

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6
Q

During post-mortem inspection…(choose the right options, which makes correct the sentence)

A: the separated body parts of animals also move together with the body

B: visual inspection is generally preffered to minimize the potential for cross-contamination

C: palpation and incision are generally preffered for the most through examination

D: it is not possible to detect pathological signs

A

B: visual inspection is generally preffered to minimize the potential for cross-contamination???

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7
Q

in case of paratuberculosis–(mark the good statements)

A: the whole body of goats are unfit for human consumption in every cases

B: which leads to emaciation, the whole body is unfit for human consumption

C: no septiceia is developed, so there is no effect on public health

D: if no systemic, only the affected organs are unfit for human consumption

A

D: if no systemic, only the affected organs are unfit for human consumption

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8
Q

the low water activity of cereals (<0,70) can inhibit pathogenic bacteria. if the water activity becomes higher during processing, the bacteria may be able to grow. TRUE OR FALSE?

A

TRUE

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9
Q

What are the correct temperatures to store the rabbit meat?

A: the eviscerated bodies at a maximum of 7 °C
B: offals at a maximum of 3 °C
C: offals at a maximum of 2 °C
D: the eviscerated bodies at a maximum of 4 °C

A

D: the eviscerated bodies at a maximum of 4 °C
B: offals at a maximum of 3°C

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10
Q

which equipments can be used by for ham production ?

A: stuffing machine ( vertical or horizontal)
B: multi-needle injector
C: tumbler
D: bowl cutter

A

B: multi-needle injector
C: tumbler

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11
Q

which disease agaent is the ascoli thermopreciption test for? (mark the good answers)

A: anthrax
B: classical swine fever
C: african swine fever
D: disease caused by B.anthracis

A

A: anthrax
D: disease caused by B.anthracis

??????

ChatGPT

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12
Q

which statements are true for meat batter?

A: red meat production are made of meat batter

B: ingredients: fresh appropriately minced meat, ice water, without food additives

C: raw, fermented meat products are made of meat batter

D:ingredients: fresh appropriately minced meat, ice water and food additives

A

D: ingredients: fresh appropriately minced meat, ice water and food additives

C: raw, fermented meat products are made of meat batter?

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13
Q

Generally speaking, in the producting of plan-based products , the majority of food safety issues could have been prevented by following GHP and GMP practice. TRUE OR FALSE?

A

TRUE

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14
Q

During the live animal inspection of pigs, if you find traces errosion in the curd flange and interdigitally, which desease do you suspect?

A: SVD
B: anthrax
C: seneca Valley fever
D: ASF

A

´A: SVD

FMD, SVD, SWD, Tail Biting

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15
Q

On which of the following organs should an incissional inspection be performed in every case?

A: Bronchial lymph nodes of cattle older than 20 months

B: bronchial lymph nodes of a pig older than 6 months

C: masseter of cattle older than 20 months

D: submandibular lymph node of a pig older than 6 months

A

C: masseter of cattle older than 20 months

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16
Q

in which cases( if suspected) should additional 24-hour separate cold storage be used during meat inspection?

A: Jaundice
B: foreign smell
C: incomplete bleeding
D: erysipelas

A

A: Jaundice
B: foreign smell

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17
Q

What forms of biotoxins can occur in fishery products produced from live bivalves?

A: Amnesic Shellfish Poison (ASP)
B: Fainting Shellfish Poison (FSP)
C: Vomiting Shellfish Poison (VSP)
D:Paralytic Shellfish Poison (PSP)

A

A: Amnesic Shellfish Poison (ASP)

D:Paralytic Shellfish Poison (PSP)

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18
Q

For which species do we use group animal passport?

A: swine
B: poultry
C: cattle
D: horse

A

B:poultry

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19
Q

Which of the following are regular decisions concerning live animals?

A: Slaughter is permitted with a maximum 72-hour detainment of the meat.

B:Ordering separate slaughter.

C: Ordering killing with partial rejection of the meat.

D: Ban the slaughter until further measure.

A

B:Ordering separate slaughter.

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20
Q

Which are the food safety criteria of meat products according to regulation EC 2073/2005?

A: Zero tolerance is valid for Salmonella in case of meat products intended to be eaten raw.

B: Zero tolerance is valid for Salmonella in case of meat products made from poultry meat intended to be eaten cooked.

C: Zero tolerance is valid for E. coli in case of meat products intended to be eaten raw.

D: Zero tolerance is valid for Campylobacter in case of meat products made from poultry meat intended to be eaten cooked.

A

A: Zero tolerance is valid for Salmonella in case of meat products intended to be eaten raw.

C: Zero tolerance is valid for E. coli in case of meat products intended to be eaten raw.

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21
Q

What are the differences between traditional dry sausage and raw sausage made with starter cultures?

A: These products have different microflora.

B: These products have different pH values.

C: The only difference is the applied ripening temperature.

D: The pH value of raw sausage made with starter cultures are higher.

A

A: These products have different microflora.

B: These products have different pH values

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22
Q

Which statements are TRUE for the production of foil-packaged ham?

A: Heat treatment is part of production of foil-packaged ham and it is a CCP manufacturing step.

B: Shaping is always done before tumbling.

C: Heat treatment is not part of production of foil-packaged ham, therefore only cold storage is a CCP manufacturing step.

D: Shaping is never done before tumbling.

A

A: Heat treatment is part of production of foil-packaged ham and it is a CCP manufacturing step.

B: Shaping is always done before tumbling.

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23
Q

In the canning industry, the 12D principle is used for products with pH > 4.5. TRUE or FALSE?

A

true

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24
Q

What characteristics does an official test include for live fish?

A: Body length

B: Sex

C: Viability (movement, respiration)

D: General health status

A

C: Viability (movement, respiration)

D: General health status

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25
Q

Which statement is false for red meat products?

A: Products are stuffed in casing.

B:These products have mosaic forming ingredients.

C: These products are smoked and cooked.

D: Products are made of meat batter

A

D: Products are made of meat batter

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26
Q

During post-mortem inspection…(choose the right options, which makes correct the sentence)

A: Palpation and incision are generally preferred for the most thorough examination

B: The separated body parts of animals also move together with the body

C: It is not possible to detect pathological signs

D: Visual inspection is generally preferred to minimize the potential for cross contamination

A

D: Visual inspection is generally preferred to minimize the potential for cross-contamination

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27
Q

What kind of documents are NOT needed for domestic (in-country) animal transport to slaughterhouse?

A: Veterinary Certficate

B: TRACES Certificate

C: Animal Welfare Declaration

D: Food-chain information

A

B: TRACES Certificate

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28
Q

Which heavy metals are tested for fish and crustaceans based on the maximum limit of the legal regulation?

A: Pb
B: Fe
C: Cu
D: Hg

A

A: Pb
D: Hg

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29
Q

Which is the right temperature parameters (in Celsius) used to cool viscera in pig slaughter technology in the EU?

A: 3
B: 5
C: 6
D: 2

A

A: 3

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30
Q

What tests are required for official inspection of frozen fish?

A: Cooking/frying test
B: Flotating probe
C: Water binding capacity
D: Check the parasites in the muscle

A

A: cooking/frying test
D: Check the parasites in the muscle

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31
Q

In case of Brucellosis….(mark the good statements)

A: the whole body is unfit for human consumption.

B: suspicion the genitals, mammary glands and blood must confiscated, even if no lesions are visible during diagnostic slaughter.

C: only investigation for the presence of B. abortus shall be performed.

D: if localized, only the affected organ or part should be declared unfit for human consumption.

A

B: suspicion the genitals, mammary glands and blood must confiscated, even if no lesions are visible during diagnostic slaughter.

A: the whole body is unfit for human consumption.

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32
Q

During the live animal inspection of pigs, if You find traces errosion in the curd flange and interdigitally, which diseases do you suspect?

A: Seneca Valley Fever
B: Anthrax
C: ASF
D: SVD

A

D: SVD

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33
Q

Which EU regulation (in force) is about the rules of the meat inspection by species?

A: 2019/627/EU
B: 2005/1/EU
C: 178/2002/EU
D: 854/2004/EU

A

A: 2019/627/EU

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34
Q

Icterus…(mark the good statements)

A: could only be excluded with a cooking test.

B: suspected, if the intima of large blood vessels are yellow.

C: if still present after 24 hours, the meat is still fit for consumption.

D: always originated by pathological process, which should be taken into account during decision making.

A

B: suspected, if the intima of large blood vessels are yellow.

D: always originated by pathological process, which should be taken into account during decision making.

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35
Q

Mark the CORRECT statements!

A: The uniform size of slaughter poultry contributes to food safety, so care must be taken to prevent the significantly different growing of the animals on the farm.

B: Overcrowded transport increases the possibility of faecal contamination of the poultry, which increases the food safety risk of slaughtered poultry carcasses.

C: The transport density of poultry does not affect food safety.

D: The transport density of poultry has only animal welfare consequences.

A

A: The uniform size of slaughter poultry contributes to food safety, so care must be taken to prevent the significantly different growing of the animals on the farm.

B: Overcrowded transport increases the possibility of faecal contamination of the poultry, which increases the food safety risk of slaughtered poultry carcasses.

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36
Q

Yellow colour disorders …(mark the good statements)

A: can be of alimentary (feed) origin.

B: if of non-contagious origin, the meat is always fit for human consumption.

C: are always pathological.

D: mean that the possibility of bacterial spread shall be taken into acount during decision making.

A

A: can be of alimentary (feed) origin.

D: mean that the possibility of bacterial spread shall be taken into acount during decision making.

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37
Q

In the technological line of pig slaughter, how many °C should be the temperature of the device disinfectant water before meat inspection! (mark the good answers)

A: Exactly 82
B: NOT higher than 72
C: 70-72
D: At least 82

A

D: at least 82C

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38
Q

Which statements are TRUE regarding the histamine content of fishery products?

A: It is regulated by the 2023/915 EU regulation.

B: The histamine content is applied to live bivalves and their products.

C: The histamine content is applied to all types of the fishery products.

D: It is regulated by the 2073/2005 EC regulation.

A

C: the histamine content is aplied to all types of fishery products.

D: It is regulated by the 2073/2005 EC regulation.

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39
Q

During the inspection of adult cattles’ heads the … has to be incised/cut in every case. (mark the right options, which makes true the sentence)

A: tongue
B: masseter muscles
C: parotid lymph nodes
D: retropharyngeal lymph nodes

A

b: masseter
D: retropharyngeal lymph nodes

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40
Q

Which of the following are used to identify rabbits at the slaughterhouse?

A: group identification
B: individual identification mark
C: individual passport
D: group passport

A

A: group identification
D: group passport

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41
Q

What kind of informations does the animal health mark contain?

A: The approval number of the plant
B: The best-before date
C: The species of the animal
D: The ISO code of the country

A

D: the iso code of country
A: the approval number of plant

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42
Q

Mark the correct statements!

A: Inspection of the carcasses of the animals found dead on the transport vehicle must be carried out in the case of poultry.

B: An individual live animal inspection is mandatory at the poultry slaughterhouse.

C: When poultry is slaughtered, a simplified Ante Mortem II inspection is carried out at the slaughterhouse.

D: After transport for more than 2 hours, slaughter poultry must be rested before slaughter.

A

A: Inspection of the carcasses of the animals found dead on the transport vehicle must be carried out in the case of poultry.
C: when poultry is slaughtered a simplified ante mortem 2 inspection is done.
(D?B?)

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43
Q

In the meat inspection technology for slaughter of pigs, which parts of the animal should samples for Trichinella testing be taken for the best efficiency (by regulation? )

A: Columns of diaphragm
B: Diaphragm
C: Submandibular lymph node
D: Popliteal lymph node

A

colums of the diaphragm

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44
Q

In which cases can the decision regarding meat be “fit for human consumption after treatment”?

A: In the case of healthy pigs from a swine fever protection area – heat treatment.

B: In the case of meat with uncertain origin – heat treatment.

C: In case of a low degree of Trichinella infection of pigs - freezing.

D: In case of low-grade cysticercosis in cattle - freezing.

A

A: in the case of healthy pigs coming from swine fever protection region
D: In case of low-grade cysticercosis in cattle - freezing.

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45
Q

What are characteristics of marking eviscerated rabbit carcases?

A: an identification mark is used in the packaging

B: an identification mark is applied in the area below the shoulder blade

C: the mark contains the authorization number of the slaughterhouse

D: the health mark is placed in the area below the shoulder blade

A

A: an identification mark is used in the packaging

C: the mark contains the authorization number of the slaughterhouse

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46
Q

we should also be aware of emerging risk for plant products, such as: (choose the correct options!)

A: E.coli cannot occur in flours because the water activity is extremely low

B: changes in consumer behaviours can in themselves pose a new risk, for example the consumption of green smoothies (oxalic acid content in leafy vegetables)

C: climate change is also contributing to emerging risks (alfatoxin threat to maize production in northern regions, antibiotics use in citrus)

D: shiga toxin-producing E.coli has caused an outbreak in recent years from pasta, the source was flour

A

B: changes in consumer behaviour pose new risk f.e. Green smoothie
C: climate change is contributing to emerging risks …

47
Q

Which statements are TRUE?

a.Cured product can be only made of pork parts as head and spare ribs.

b.Raw, fermented meat products can be made of pork parts as ham/leg, shoulder and jowl.

c.Red meat products can be made of pork parts as ham/leg, shoulder and jowl.

d.Cured product can be only made of meat parts as head and round.

A

b.Raw, fermented meat products can be made of pork parts as ham/leg, shoulder and jowl.

c.Red meat products can be made of pork parts as ham/leg, shoulder and jowl.

48
Q

The total blood volume of slaughter pigs may be normally as % of slaughter body weight …(mark the good answers)

a.4,5-5,5
b.1-2,5
c.5.5-6,5
d.2,5-3,5

A

b.1-2,5

49
Q

DFD meat ….(mark the good statements)

a.in case of pork meat, it is unfit for consumption.

b.is a quality issue, meat is fit for human consumption.

c.usually is an effect of chronic stress before slaughter.

d.must be placed on the market as of decreased value.

A

d.must be placed on the market as of decreased value.
b.is a quality issue, meat is fit for human consumption.

50
Q

What is typical of the documentation of an animal transport within the EU Member states? Mark the good answers!

a.Service veterinarian plays an important role in follow-up.

b.The follow up takes place by the TRACES system.

c.The CHED system must be completed.

d.To be issued by an official veterinarian.

A

b.The follow up takes place by the TRACES system.

d.To be issued by an official veterinarian.

51
Q

In the case of poultry, what are the two most common pathogens about food safety?

a.Campylobacter spp.
b.Brucella spp.
c.Streptococcus spp.
d.Salmonella spp.

A

a.Campylobacter spp.
D. Salmonella

52
Q

What physical hazards are typically encountered in slaughterhouses during the chilling of half- carcases? (mark the good answers)

A: Incomplete bleeding
B: Condensated water
C: Rot
D: .Metal powder (dust), oil

A

b.Condensated water
d.Metal powder (dust), oil

53
Q

In case of processing of raw vegetables, what steps are essential to ensure food safety?

a.Washing, floating, sieving is needed for elimination of foreign materials.

b.Raw materials should be stored at the optimal temperature of the enzymes.

c.It is essential to do a blanching (pre-cooking).

d.The raw materials should be stored at low temperatures.

A

a.Washing, floating, sieving is needed for elimination of foreign materials.

d.The raw material should be stored at low temperatures

54
Q

What sampling is required in case of doubtful results of organoleptic evaluation in the case of fishery
products?

a.Cadaverin level (CL)
b.Total protein (TP)
c.Total volatile basic nitrogen (TVB-N)
d.Trimethyl-amine nitrogen (TMA-N)

A

c.Total volatile basic nitrogen (TVB-N)
d.Trimethyl-amine nitrogen (TMA-N)

55
Q

For which fish types and fishery product is the candling part of the official control?

a.Filleted product
b.Herring
c.Flounder (flat fish)
d.Scombroid species

A

a.Filleted product
C. Flounder

56
Q

During the control of moulds in the cereal industry, the following statements are correct:

A: Some moulds can be controlled by using resistant cereal species.

B: Aflatoxin gets its name from the fungus that produces it, Aspergillus flavus.

C: We cannot control the moulds, thus we cannot reduce the risk posed by moulds.

D: Storage is a critical step, as it can create conditions for moulds to grow and/or produce mycotoxins.

E: Harvesting is not critical and has no effect on the subsequent growth of moulds.

A

B: Aflatoxin gets its name from the fungus that produces it, Aspergillus flavus.

D: Storage is a critical step, as it can create conditions for moulds to grow and/or produce mycotoxins.
(How many possible answer? A is also true)

57
Q

Which parts of the adult (older, than 1 yr.) goat are considered as SRM?

A: The spinal chord.

B: The skull, including the brain and eyes

C: The tonsils.

D: The last four meters of the small intestine

A

A: The spinal chord.

B: The skull, including the brain and eyes

58
Q

What methods we do NOT use when stunning pigs?

A: CO2
B: CO
C: Mechanical method
D: N2O3

A

D: N2O3

59
Q

In case of Anthrax…(mark the good statements)

A: the whole body is always unfit for consumption.

B: in pigs, when only the throat is affected, the rest of the body is fit for consumption.

C: suspected, the animal cannot be slaughtered.

D: the body shall be burried immediately.

A

A: the whole body is always unfit for consumption.

C:the suspected animal shouldn’t be slaughtered

60
Q

Which documents are essential for transporting animals to the slaughterhouse?

A: Animal health certificate.

B: Founding document of the animal farm.

C: Food chain information.

D: Document certifying the specialist qualification of the site manager.

A

A: Animal health certificate.
C: Food chain information.

61
Q

Which one of these is not affected by the addition of nitrite salt?

A: Smell
B: Color
C: Microbial growth
D: Taste

A

A: Smell

62
Q

Which statements are TRUE?

A: According to the requirements of Codex Alimentarius Hungaricus MSM meat is not allowed for
ham and ripened sausage.

B: According to the requirements of Codex Alimentarius Hungaricus meat origin should be
specified in liver products only if these are made of poultry meat.

C: According to the requirements of Codex Alimentarius Hungaricus meat origin should be
specified in liver products.

D: According to the requirements of Codex Alimentarius Hungaricus there is no MSM meat
restriction on ham and ripened sausage.

A

A: According to codex alimentarius MSM meat is not allowed for Ham and ripened sausage

C : According to the requirements of Codex Alimentarius Hungaricus meat origin should be
specified in liver products.

63
Q

Which heavy metals are tested for live bivalve molluscs based on the legal regulation?

A: Se
B: Cu
C: Pb
D: Cd

A

C: Pb
D: Cd

64
Q

In the technological process of pig slaughter, where and which special activities of the following are needed at once?

A: Reception of live animals.
B: Oxyology.
C: Stunning.
D: Anesthesia.

A

Stunning
A: reception of live animals

65
Q

Which equipments can be used by for frankfurter production?

A:Multi-needle injector
B: Bowl cutter
C: Tumbler
D: Stuffing machine (vertical or horizontal)

A

D: Stuffing machine (vertical or horizontal)
B: bowl cutter
(Not too sure tried to remember from practical)

66
Q

For which operations are the knives used in the two-knife method used for sticking?

A: Cutting the oesophagus.
B: Cutting the vena jugularis
C: Cutting of trachea.
D: Cutting the skin.

A

B: Cutting the vena jugularis
D: Cutting of skin.

67
Q

The ante-mortem I. examination…(choose the right options, which makes correct the sentence)

A: can only be performed by a state veterinarian

B: is the basis of the transporting documentation

C: takes place at the farm

D: is not adequate to find animals showing symptoms

A

B: is the basis of the transporting documentation

C: takes place at the farm

68
Q

Which statements are true about smoking?

A: There are 3 different smoking methods.

B: Cold smoking is done between 20-40 °C.

C: Cold smoking is done below 20 °C.

D: There are 2 different smoking methods.

A

C: Cold smoking is done below 20 °C.

A: There are 3 different smoking methods.

69
Q

During the inspection of viscera, in which organs is it not affected to find the lesion caused by Ascaris suum or its larvae?

A: Kidney
B: Lung
C: Liver
D: Spleen

A

Kidney
Spleen

70
Q

What are the characteristics of large-scale poultry slaughtering from a food safety point of view?

A: Additional laboratory testing must be carried out from all herds.

B: The majority of food safety risks (such as Salmonella) cannot be identified at the slaughterhouse during PM inspection.

C: Laboratory tests are mostly required to identify food safety risks (such as Campylobacter).

D: Food safety risks can be easily identified in the slaughterhouse.

A

B: The majority of food safety risks (such as Salmonella) cannot be identified at the slaughterhouse during PM inspection.

C: Laboratory tests are mostly required to identify food safety risks (such as Campylobacter).

71
Q

In the body cavity of the slaughtered pig, extensive swelling is found around the kidneys. Which diseases can arouse suspicion?

A: Anthrax
B: CSF
C: Protein-Loss (hypoproteinamia)
D: ASF

A

B: protein loss
D: ASF

72
Q

Which stunning procedures are typical for slaughtering sheep?

A: Carbon dioxide gas chamber.
B: Electronarcosis with stunning tongs.
C: Mechanical stunning gun.
D: Electronarcosis with water immersion.

A

B Electro narcosis
C Mechanical stunning

73
Q

Which one of these is mostly affected by the addition of phosphate during the manufacture of red meat products?

a. Moisture and protein
b. Color
c. Taste
d. Microbial growth

A

a. Moisture and protein

74
Q

Which are possible a CCP in case of production of Bologna-type sausage?

A: Grinding, mixing
B: Cold storage
C: Smoking, cooking
D: Shaping, stuffing

A

B: cold storage
C: Smoking, cooking

75
Q

Mark the CORRECT statements in the poultry sector!

A: The pest control program does not need to be checked at the poultry slaughterhouse.

B: It is necessary to ensure the protection of live animals from weather at the slaughterhouse.

C: It is not mandatory to appoint/employ an animal welfare officer at a poultry slaughterhouse.

D: During the rearing of broiler chickens, a Salmonella control program must be operated on the farm.

A

B: It is necessary to ensure the protection of live animals from weather at the slaughterhouse.

D: During the rearing of broiler chickens, a Salmonella control program must be operated on the farm.

76
Q

What AMEG categories do antibiotics not fall into? 2 choices

A: ABCD
B: Cid/Static
C: Price categories
D: ACDC

A

C: Price categories
D: ACDC

77
Q

Hydroponic, soil-less production does not pose a new risk because most of the hazards in vegetables come from the soil. TRUE or FALSE?

A

FALSE

78
Q

The following risks have been discussed in relation to the cereals and baking industry. Please
indicate which hazard belongs to which category.

- CHEMICAL HAZARD
- PHYSICAL HAZARD
- BIOLOGICAL HAZARD
- BIOLOGICAL HAZARD (without microbiological

  • Wheat weevils
  • Heavy metal
  • Small stones
  • Mycotoxins
  • Soil
  • Mold
A

Chemical hazard:
*Heavy metal
* Mycotoxins

Physical hazard:
* Small stones

Biological hazard:
* Mold
* * Wheat weevils

Biological hazard (within microbiological):
* Soil

79
Q

What areas are NOT affected by stunning?
A: Safety at work
B: Intramuscular fat
C: Meat hygiene
D: Lean meat yield

A

B: Intramuscular fat
D: Lean meat yield

80
Q

In case of Rabies….(mark the good statements)

A: animals showing symptoms can be slaughtered in closed slaughter.

B: except for the central nervous system and the biting site, the meat is fit for consumption.

C: animals showing symptoms cannot be slaughtered.

D: while it is a lethal zoonosis, it has high public health significance

A

C: animals showing symptoms cannot be slaughtered.

D: while it is a lethal zoonosis, it has high public health significance

81
Q

Indicate which signs are characteristic of healthy poultry when examining live animals (mark the good answers)!

A: Quiet, silent stock.
B: Clean, complete plumage.
C: Clean nostrils, sparkling eyes.
D: Dropped wings.

A

B: clean complete plumage
C: clean, sparkling eyes

82
Q

Which parts are always considered as SRM of a cattle?

A: The last four meters of the small intestine, the caecum and the mesentery of animals of all ages.

B: The spinal cord of animals aged over 12 months.

C: Tonsils of animals of all ages.

D: The skull excluding the mandible and including the brain and eyes of animals aged over 12 months.

A

B: the spinal cord of animals older 12mon
D:the skull excluding mandible and including brain and eyes over 12mon.

83
Q

Mark the TRUE statements regarding poultry meat inspection!

A: The competent authority may decide to subject only a representative amount of animal carcasses from each herd for post-mortem meat inspection.

B: Ante mortem II. meat inspection does not have to be carried out individually.

C: In the case of poultry, slaughtered animal carcasses do not need to be examined Post Mortem.

D: In the case of poultry, the meat inspection support staff can also make the consumption decision.

A

A: the competent authority may decide to subject only a representative amount of animals from each herd for post mortem meat inspection
B:ante mortem 2 meat inspection does not have to be carried out individually

84
Q

At the slaughterhouse, the veterinary service certainly does NOT have to make such a decisions: e.g.

A: Treatment
B: Animal welfare
C: Plant protection
D: Safe at work

A

C:plant protection

85
Q

Where can the control points for post-mortem rabbit meat inspection to be located?

A: At 1 point, one person in the evisceration room
B: At 2 points, one person after skinning, one person in the evisceration room
C: At 2 points, both people in the evisceration room
D: At 2 points, both people after skinning

A

B: at 2 points one person after skinning one person in the evisceration room

86
Q

What are the differences between yeast dough and sourdough?

A: The pH of yeast dough is lower, than of the sourdough.
B: The pH of sourdough is lower, than of the yeast dough.
C: Beside yeasts lactic acid bacteria are also present in sourdough.
D: Yeast dough has only yeast.

A

B: The pH of sourdough is lower, than of the yeast dough.

C: Beside yeasts lactic acid bacteria are also present in sourdough.

87
Q

What are the maximum allowable cooling temperature for ruminant meat?

A: 4 °C for the offals.
B: 7 °C for the carcass.
C: 4 °C for the carcass.
D: 3 °C for the offals.

A

B: 7 °C for the carcass.
D: 3 C for offals

88
Q

What are the differences between Lyoner and Bologna-type sausages according to the Codex Alimentarius Hungaricus?

A: There is no difference between the product characteristics.

B: Only difference is their names.

C: The diameter of these products.

D: The caliber of these products.

A

C: the diameter of these products
D: the caliber of these products

89
Q

What are the notifiable diseases of fish based on the 2016/429 EU regulation?

A:. Koi herpes virus disease
B: Viral haemorrhagic septiaemia of salmonids
C: White spot disease (Ichthyophthirius multifiliis)
D: Bothriocephalosis

A

A: koi herpes virus
B: viral haemorrhagic septicaemia of salmonids

90
Q

In which cases You should suspect that a pig is not healthy?

A: Abnormal behaviour
B: Fast movement
C: Looks strange
D; Continous feed intake

A

A: Abnormal behaviour
C: looks strange

91
Q

Choose the methods during processing in case of plant-based foods which are increasing the number of microbes!

A: Sterilisation
B: Slicer
C: Pasteurisation
D: Long storage on room temperature
E: Shredder
F: Peeling

A

D: Long Storage on room temperature
E: shredder
F: Peeling

92
Q

Mark the CORRECT statements!

A: The vehicle transporting poultry to the slaughterhouse does not need to be licensed by the competent authority

B: Poultry is slaughtered directly from the transport vehicle; the birds are not rested before slaughter.

C: Stunning of poultry is not mandatory at the slaughterhouse.

D: Carbon dioxide can be used for stunning of poultry.

A

D: carbon dioxide can be used for stunning of poultry

93
Q

On the label of canned vegetable it is claimed “no preservative used”. Is it possible? (Mark the right sentences!)

A: No, because only preservatives can ensure the shelf life.

B: No, because only canned fruit can be preserved with heat treatment.

C: Yes, because the product was heat-treated over 100 °C.

D: Yes, as the heat treatment can replace the use of preservatives.

A

C:yes because the product was 100C

94
Q

What does it mean, if you see smoke flavored on the label of meat products? ( marl the right answers)

A: product was submerged in smoke aroma

B: the product was smoked with beechwood shavings

C: smoke aroma was injected into the product

D: the product was made of incomplete burning of hard wood

A

C: smoke aroma was injected into the product

B: the product was smoked with beechwood shavings

95
Q

A certain mould genus can occur on several types of cereals, but a certain mould can only produce one type of mycotoxin. TRUE OR FALSE

A

False? Cause f.e. Trichothecene can have T2 toxin as well as vomitoxin

96
Q
  1. In case of Tuberculosis…(mark the good statements)

A: if localized, only the affected organ or part should be declared unfit for human consumption.

B: if localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption.

C: the whole body is always unfit for consumption.

D: if suspected, diagnostic slaughter shall be performed and sending samples to the laboratory examination is obligatory.

A

B: if localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption.

D: if suspected diagnostic slaughter should be done and sending samples to lab

97
Q

Match the characteristics of vegetables and fruits

- Vegetables:
- Fruits:
- Vegetables
- Fruits

1: Their pH value is 2.2 - 6.5
2: Their pH value is 5-6
3: The carbohydrate content is 14%, but in some cases it can be as high as 24%.
4: Lower carbohydrate content (7%)

A

Vegetables - Their pH value is 5-6
Fruits : Their pH value is 2.2 - 6.5
Vegetables : Lower carbohydrate content (7%)
Fruits : The carbohydrate content is 14%, but in some cases it can be as high as 24%.

98
Q

The following statements are true for the fried-rice syndrome:

A: The causative agent is not a spore forming bacteria.

B: The already produced toxin must be consumed.

C: Caused by Bacillus botulinum.

D: The causative microbe is able to utilize the starch, which is present in rice in large quantities.

E: There are several types of symptoms: vomiting and diarrhoeal illnesses can occur.

F: The causative microbe can survive the heat treatment.
The causative agent is able to utilise starch which is present in rice

A

B: the already produced toxin must be consumed
E: there are several types of symptoms such as vomitus and diarrhoea
D: the causative agent is able to utilise starch which is present in rice

99
Q

Indicate which factors do not affect the production of broiler poultry that is safe for consumers to eat! (Mark the good answers!)

A: The appropriate hardness of the drinking water.
B: The color of the walls and floors.
C: The presence of litter beetles (Alphitobius diaperinus).
D: The contaminated litter.

A

A: The appropriate hardness of the drinking water.
B: The color of the walls and floors.

100
Q

In case of Bovine Spongiform Encephalopathy (BSE)….(mark the good statements)

A: animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as CAT 1. ABP.

B: animals showing symptoms can be slaughtered in the presence of official veterinarian only.

C: animals being diseased or suspected of being diseased or infected must not be slaughtered.

D: all cattle have to be tested in the Member States with a negligible BSE risk.

A

A: animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as CAT 1

C: animals being diseased or suspected of being diseased or infected must not be slaughtered.

101
Q

Which pig slaughter technological processes DO NOT contribute to the development of increased drip loss?

A: Stunning
B: Refrigeration
C: Reception of live animals
D: Breakdown (opening)

A

A.Stunning
C. Reception of live animals
(was mentioned at review…)

102
Q

Which of the following organs should be palpated in all cases in the case of adult bovine animals?

A: Lungs.
B: Liver.
C: Mesenterial lymph nodes.
D: Spleen.

A

C: messenterial lymph nodes
A: lungs

103
Q

Indicate what influences the production of healthy and consumer-safe broiler poultry! (Mark the good answers!)

A: The type of poultry.
B: Adequacy of feed.
C: Professionally based and planned veterinary management.
D: Hardness of drinking water.

A

B:adequacy of feed
C:professionally placed vet meanagemnt

104
Q

Indicate which documents must accompany the live animals to the poultry slaughterhouse!

A: Veterinary Certificate.
B: Treatment Diary.
C: Food chain information (signed by the keeper of the animals).
D: Copy of the feed inspection reports.

A

A: veterinary certificate
C: food chain information

105
Q

What are the purpose of disease control - biosecurity?

A: To keep the farm away from animals.
B: To keep pathogens away from the farm .
C: To keep animals away from the farms.
D: Keeping people not authorized away from the farm.

A

B:to keep pathogens away from the farm
D: Ton keep away unauthorised people

106
Q

Which statements are TRUE?

A: Cold point of food can is measured in the very middle of the can.

B: The type of convection and conduction is not depending on the consistency of the product.

C: The type of convection and conduction is depending on the consistency of the product.

D: Cold point of food can is measured close to the opening.

A

A: Cold point of food can is measured in the very middle of the can.

C: The type of convection and conduction is depending on the consistency of the product.

107
Q

In pigs, pericarditis is not caused by these pathogens :

A: Salmonella
B: Streptococcus
C: E. coli
D: Glasserella

A

C: e.coli

108
Q

In what form and in what order are the data identifying the plant placed on a pig carcasse certified as fit for consumption in a Hungarian slaughterhouse? (mark the good answers)

A: HU-EK-7
B: HU-7-EK
C: In the eating numbers of the pigs
D: Health mark

A

B: HU 7 BK
D: Health. Mark

109
Q

During PM inspection of pigs, the diseases caused by Pasteurella multocida and Bordtella bronchiseptica you can find are : (mark the right options)

A: TGE
B: Atrophic rhinitis
C: Anthrax
D: Pleurisy

A

B: atrophiecrhinitis
D: Pleuritis?

110
Q

Where is the cold point of the food within the can?

A: It is in the middle of the can
B: It is directly below the lid
C: The place of the cold point depends on the consistency of the food.
D: The food has no cold point in the can

A

A. middle of can

111
Q

Mark the processes relevant from an animal welfare point of view at the poultry slaughterhouse

A: Feather removal with hot water
B: bleeding
C: hanging
D: evisceration

A

B: bleeding
C: hanging

112
Q

On the neck and sheath of the pig you can see traces of extensive dark purple lesions. Which pathogens must comes to mind?

A: Anthrax
B: Pasteurella
C: Erysipelas
D: ASF

A

B. Pasteurella
C: erysipelas

113
Q

Which are NOT part of the technology of pig slaughtering?

A: Stunning
B: Reception of live animal
C: Transport of animals
D: Anesthesia

A

B: Reception of live animal
C: Transport of animals

Food Hygiene (10 decks)

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