other past questions Flashcards

Question 1

Q

choose the correct answers:

a) coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
b) C. burnetii is rather sensitive to heat and cannot survive the pasteurisation
c) Zoonotic EHEC strains are rather resistant to heat and they can survive the pasteurisation
d) Zoonotic EHEC strains are rather sensitive to heat and cannot survive the pasteurisation

Answer

A

a) coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
d) Zoonotic EHEC strains are rather sensitive to heat and cannot survive the pasteurisation

Question 2

Q

choose the correct answers:

a) broilers infected with salmonella Enteritidis must be slaughtered by immediate slaughter at designated slaughterhouse
b) Broilers infected with salmonella Enteritidis must be slaughtered separately
c) cattle producing postive tuberculin test must be slaughtered by immediate slaughter at a designated slaughterhouse
d) cattle producing positive tuberculin test must be slaughtered separately

Answer

A

b) Broilers infected with salmonella Enteritidis must be slaughtered separately
d) cattle producing positive tuberculin test must be slaughtered separately

Question 3

Q

what parameters can be seen on heat penetration graph from the list below?

a) temperature of can itself
b) retort temperature
c) storage time of the product
d) processing time of the product

Answer

A

b) retort temperature
d) processing time of the product

Question 4

Q

which two of the following sentences is true about clostridia?

a) obligate aerobes
b) produce spores
c) are the perfect indicators for the effectiveness of the chlorination
d) are able to reduce sulphite and sulphide

Answer

A

b) produce spores
d) are able to reduce sulphite and sulphide

Question 5

Q

choose the correct statements?

a) salmonella contamination of the carcass should be checked according to the microbiological EU regulation
b) salmonella contamination of the carcass according to the zoonosis regulation of the EU
c) carcasses can be put onto the market irrespective to the result of the salmonella process hygiene checks performed at the slaughterhouse
d) carcasses found positive for salmonella in the process of hygiene tests at the slaughterhouse must not be put on the market

Answer

A

a) salmonella contamination of the carcass should be checked according to the microbiological EU regulation
c) carcasses can be put onto the market irrespective to the result of the salmonella process hygiene checks performed at the slaughterhouse

Question 6

Q

choose the correct statements:

a) cattle are stunned by carbon dioxide stunning

b )cattle are stunned with mechanical stunning

c) at the slaughterhouse pigs are stunned with mechanical stunning
d) at the slaughterhouse pigs are stunned by carbon dioxide stunning

Answer

A

b )cattle are stunned with mechanical stunning

d) at the slaughterhouse pigs are stunned by carbon dioxide stunning

Question 7

Q

choose the correct statements:

a) dioxins accumulate in the adipose tissue of the consumer
b) dioxins accumulate in the kidneys of the consumer
c) dioxins are widely used compounds in different industrial processes
d) significant sources of dioxins include the waste incineration or the forest fires

Answer

A

a) dioxins accumulate in the adipose tissue of the consumer
d) significant sources of dioxins include the waste incineration or the forest fires

Question 8

Q

choose the correct statements:

a) category 1 waste shall be disposed of by incineration
b) category 1 waste shall be used for the manufacture of pet food
c) blood from cattle declared fit for human consumption can be used for human consumption
d) blood from pigs declared fit for human consumption can be used for human consumption

Answer

A

a) category 1 waste shall be disposed of by incineration
d) blood from pigs declared fit for human consumption can be used for human consumption

Question 9

Q

choose the correct statements:

a) an increased potential acidity decree indicates the souring of milk
b) a decreased potential acidity degree of milk indicates the souring of milk
c) the potential acidity degree of mastitis milk is typically lower than normal
d) the potential acidity degree of mastitis milk is typically higher than normal

Answer

A

a) an increased potential acidity decree indicates the souring of milk
c) the potential acidity degree of mastitis milk is typically lower than normal

Question 10

Q

choose the correct statements:

a) campylobacters are rather resistant to heat, they can survive the pasteurisation

b ) campylobacters are rather sensitive to heat, they are killed by the pasteurisation

c) salmonella are rather resistant to heat and can survive the pasteurisation
d) salmonella are rather sensitive to heat and are killed by the pasteurisation

Answer

A

b ) campylobacters are rather sensitive to heat, they are killed by the pasteurisation

d) salmonella are rather sensitive to heat and are killed by the pasteurisation

Question 11

Q

choose the correct statements:

a) campylobacter jejuni cannot get into the egg through its pores causing a secondary contamination of it
b) campylobacter jejuni can get into an egg through its pores, causing a secondary contamination of it
c) salmonella enteritidis cannot get into an egg through its pores causing secondary contamination
d) salmonella enteritidis can get into the egg through its pores causing secondary contamination

Answer

A

a) campylobacter jejuni cannot get into the egg through its pores causing a secondary contamination of it
d) salmonella enteritidis can get into the egg through its pores causing secondary contamination

Question 12

Q

choose the correct statements:

a) After killing, small game shall be eviscerated on the spot
b) in the case of small game, no evisceration shall be performed on the spot
c) for small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only
d) for small game, the official veterinarians meat in section is done on each single animal

Answer

A

b) in the case of small game, no evisceration shall be performed on the spot
c) for small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Question 13

Q

choose the correct statements:

a) in case of drinking water the test for E. coli as faecal indicator is obligatory
b) in case of drinking water the test for C. perfringens as faecal indicator is obligatory
c) the efficacy of chlorine-containing disinfectants is increased by the elevation of temperature
d) the efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

Answer

A

a) in case of drinking water the test for E. coli as faecal indicator is obligatory
c) the efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

Question 14

Q

choose the correct statement:

a) chlorinated hydrocarbons are highly lipid soluble compounds with the tendency to persist in the environment

b )organophosphates are highly lipid soluble compounds with the tendency to persist in the environment

c) Pyrethroids are persisting compounds in the environment
d) Pyrethroids do not persist in the environment

Answer

A

a) chlorinated hydrocarbons are highly lipid soluble compounds with the tendency to persist in the environment
d) Pyrethroids do not persist in the environment (rapid degradation in the body and in environment)

Question 15

Q

choose the correct statements:

a) the primary responsibility for food safety rests with the food safety authorities
b) the primary responsibility for food safety rests with the food producers
c) the conditions and rules of food hygiene primarily aim at achieving adequate food quality
d) the conditions and rules of food hygiene primarily aim at achieving adequate food safety

Answer

A

a) the primary responsibility for food safety rests with the food safety authorities
d) the conditions and rules of food hygiene primarily aim at achieving adequate food safety

Question 16

Q

choose the correct statements:

a) Emergency slaughter involved the urgent bleeding of animals being suspected of infection
b) Emergency slaughter means the urgent bleeding or healthy, injured animals
c) Immediate slaughter involves the slaughter of animals being suspected of infection
d) immediate slaughter means the urgent bleeding of healthy, injured animals

Answer

A

b) Emergency slaughter means the urgent bleeding or healthy, injured animals
c) Immediate slaughter involves the slaughter of animals being suspected of infection

Question 17

Q

choose the correct answer:

a) the use of liquid smoke must be indicated on the product

b )during smoking the temperature of the wood cannot be over 400˚C

c) during smoking the temperature of the wood cannot be under 400˚C
d) the durability of the cooked-smoked products is mainly due to the smoking process

Answer

A

a) the use of liquid smoke must be indicated on the product
d) the durability of the cooked-smoked products is mainly due to the smoking process

Question 18

Q

which one is microbial growth inhibition test?

a) ROSA
b) Delvotest
c) KIS
d) snap test

Answer

A

b) Delvotest
c) KIS

Question 19

Q

choose the correct statements:

a) only low conductivity broth may be used for impedance measurement

b )only low conductivity broth should be used for redox potential measurement

c )the endotoxin is a lipopolysaccharide from the cell wall of a gram - bacteria

d) the endotoxin is a lipopolysaccharide from the cell wall of a gram + bacteria

Answer

A

a) only low conductivity broth may be used for impedance measurement

c )the endotoxin is a lipopolysaccharide from the cell wall of a gram - bacteria

Question 20

Q

choose the correct statements:

a) the frankfurters distributed in shops/ supermarkets are not heat treated therefore cannot be eaten cold

b )the frankfurters distributed in shops/ supermarkets are already heat treated therefore can be eaten cold

c) the frankfurters distributed in shops/ supermarkets are not always heat treated
d) the frankfurters distributed in shops/ supermarkets are already heat treated, we heat them up only for better consumer experience

Answer

A

b )the frankfurters distributed in shops/ supermarkets are already heat treated therefore can be eaten cold

d) the frankfurters distributed in shops/ supermarkets are already heat treated, we heat them up only for better consumer experience

Question 21

Q

choose the correct statements:

a) control of proper identification of critical control points is a major element of the GHP audit

b )control of proper identification of critical control points is a major element of the HACCP audit

c )the poultry meat put on the market without identification marking shall be regarded as illegal distribution

d) the poultry meat put on the market without health marking (meat stamp) shall be regarded as an illegal distribution

Answer

A

b )control of proper identification of critical control points is a major element of the HACCP audit

c )the poultry meat put on the market without identification marking shall be regarded as illegal distribution

Question 22

Q

choose the correct statements:

a) the EU legislation does not quantify the frequency of official controls
b) According to the corresponding EU legislation food processing establishment shall be controlled at least annually

c )conformity of the monitoring procedures with critical limits is a major element of the GHP audit

d )conformity of the monitoring procedures with critical limits is a major element of the HACCP

Answer

A

a) the EU legislation does not quantify the frequency of official controls

d )conformity of the monitoring procedures with critical limits is a major element of the HACCP

Question 23

Q

choose the correct statement:

a) the primary objective of pasteurisation is to destroy all forms of pathogenic bacteria
b) the primary objective of pasteurisation is to destroy the vegetative forms of pathogenic bacteria

c )Pasteurisation is a heat treatment performed at temperature below 100˚C

d) Pasteurisation is a heat treatment performed at temperature above 100˚C

Answer

A

b) the primary objective of pasteurisation is to destroy the vegetative forms of pathogenic bacteria

c )Pasteurisation is a heat treatment performed at temperature below 100˚C

Question 24

Q

choose the correct statements:

a) milk collecting centres are not subject to approval because these are parts of the primary production

b )milk houses are not subject to approval because these are parts of the primary production

C) wholesale cold stores are subject to approval

d) wholesale cold stores are not subject to approval

Answer

A

b )milk houses are not subject to approval because these are parts of the primary production

C) wholesale cold stores are subject to approval

Question 25

Q

which of these cheese types are hard and full-fat cheese?

a) Cheddar
b) Mozzarella
c) feta
d) Emmental

Answer

A

a) Cheddar
d) Emmental

Question 26

Q

what applied heat treatment parameters were not tolerable for enterobacterium multiplication based on VRBG agar during our practicals?

a) 60˚C for 30 mins
b) 80˚C for 20 mins
c) 90˚C for 5 mins
d) only boiling water

Answer

A

a) 60˚C for 30 mins
b) 80˚C for 20 mins

Question 27

Q

what is typical for Hungarian Trappist cheese made also during the practical?

a) Rennet coagulated
b) acid coagulated
c) prespressing under whey
d) irregular holes

Answer

A

a) Rennet coagulated
c) prespressing under whey

Question 28

Q

choose the correct statements:

a)when applying immersion chilling the maximum water temperature at the point of outlet is 16˚c

b )when applying immersion chilling the maximum water temperature at the point of outlet is 4˚C

c) chilling is a critical step for poultry slaughter in terms of HACCP
d) Evisceration is a critical step of poultry slaughter in terms of HACCP

Answer

A

b )when applying immersion chilling the maximum water temperature at the point of outlet is 4˚C

c) chilling is a critical step for poultry slaughter in terms of HACCP

Question 29

Q

choose the correct statements:

a) cheese made from raw milk may pose higher microbiological risk than those made from pasturised milk
b) cheese made from raw milk may pose lower microbiological risk than those made from pasteurised milk
c) Early blowing of semi hard cheeses resulting in many small holes are caused by clostridia
d) Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms

Answer

A

a) cheese made from raw milk may pose higher microbiological risk than those made from pasturised milk
d) Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms

Question 30

Q

choose the correct statement:

a) buttermilk is a byproduct of churning
b) buttermilk cannot be separated by washing
c) physical ripening of cream results in sour butter
d) biological ripening of cream results in sour butter

Answer

A

a) buttermilk is a byproduct of churning
d) biological ripening of cream results in sour butter

Question 31

Q

choose the correct statements:

a) phytotoxins are biotoxins produced by micro algae
b) phytotoxins are biotoxins produced by moulds
c) solanine mainly occurs in potatoes
d) solanine mainly occurs in stone fruits

Answer

A

a) phytotoxins are biotoxins produced by micro algae
c) solanine mainly occurs in potatoes

Question 32

Q

choose the correct statements:

a) patulin may be produced mostly in fruits causing the contamination of apple juices
b) zearalenone may be produced mostly in fruits causing the contamination of apple juices
c) fumonisins can be produced mainly on oilseeds
d) Fumonisins can be produced mainly on damaged kernels of maize

Answer

A

a) patulin may be produced mostly in fruits causing the contamination of apple juices
d) Fumonisins can be produced mainly on damaged kernels of maize

Question 33

Q

choose the correct statements:

a) in general, the water activity demand of gram positive bacteria is higher than the gram negative ones
b) In general, the water activity demand of gram negative bacteria is higher than the gram positive ones
c) In general, the water activity demand of bacteria is higher than yeasts
d) in general, the water activity of bacterial is lower than yeasts

Answer

A

b) In general, the water activity demand of gram negative bacteria is higher than the gram positive ones
c) In general, the water activity demand of bacteria is higher than yeasts

Question 34

Q

choose the correct statements:

a) campylobacter usually form a biofilm on the surfaces
b) L. monocytogenes usually form a biofilm on the surfaces
c) the clinical symptoms caused by L. monocytogenes in humans are characterised mostly by extra intestinal signs
d) the clinical signs caused by monocytogenes in humans are characterised mostly by intestinal signs

Answer

A

b) L. monocytogenes usually form a biofilm on the surfaces
c) the clinical symptoms caused by L. monocytogenes in humans are characterised mostly by extra intestinal signs

Question 35

Q

choose the correct statement:

a) for quick curing, nitrate-containing salt mix is used

b )for quick curing, nitrite containing salt mix is used

c )the products prepared by slow curing are microbiologically more stable

d) the products prepared by quick curing are microbiologically more stable

Answer

A

b )for quick curing, nitrite containing salt mix is used

c )the products prepared by slow curing are microbiologically more stable

Question 36

Q

choose the correct statements:

a) In the EU, nitroimidazoles are prohibited for growth promotion, but can be used for therapy in food-producing animals

b )In the EU, nitroimidazoles are prohibited for use in food producing animals

c) Beta agonists are illegal growth promoters, but can be used for therapy
d) beta agonists are not allowed for use in food producing animals, at all

Answer

A

b )In the EU, nitroimidazoles are prohibited for use in food producing animals

c) Beta agonists are illegal growth promoters, but can be used for therapy

Question 37

Q

choose the correct statements:

a) water activity means total water content of foods
b) water activity means the free, chemically unbound water content of foods
c) water activity of foods is characterised by the aw value
d) water activity of foods is characterised by the Eh value

Answer

A

b) water activity means the free, chemically unbound water content of foods
c) water activity of foods is characterised by the aw value

Question 38

Q

choose the correct statements:

a) milk fat occurs in the milk plasma in the form of colloidal micelles
b) milk fat occurs in the milk plasma in the form of globules
c) caseins can be found in the milk in the form of globules
d) caseins can be found in the milk in the form of colloidal micelles

Answer

A

b) milk fat occurs in the milk plasma in the form of globules
d) caseins can be found in the milk in the form of colloidal micelles

Question 39

Q

which substance can be measured in the fishery product if there is doubt about freshness?

a) total volatile basic nitrogen
b) ciguatoxin
c) tetrodotoxin
d) trimethylamine-nitrogen

Answer

A

a) total volatile basic nitrogen
d) trimethylamine-nitrogen

Question 40

Q

choose the correct statements:

a) yogurt may contain probiotic bacteria
b) yogurt is made with mesophilic starter culture

c )yogurt can be set-type and stirred type

d) after yogurt fermentation there is no need for ageing in the fridge

Answer

A

a) yogurt may contain probiotic bacteria

c )yogurt can be set-type and stirred type

Question 41

Q

choose the correct statements:

a) Caseins are produced in the udder

b )caseins originate from the blood

c) caseins remain in solution during sour coagulation
d) whey proteins remain in solution during sour coagulation

Answer

A

a) Caseins are produced in the udder
d) whey proteins remain in solution during sour coagulation

Question 42

Q

choose the correct statements:

a) pigs can be health marked before the results of the trichinella are available
b) pigs must not be health marked before the results of the trichinella are available
c) Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption
d) poultry meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Answer

A

a) pigs can be health marked before the results of the trichinella are available
c) Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Question 43

Q

choose the correct statements:

a) if trichinellosis is diagnosed at the post-mortem meat inspection the whole carcass shall be condemned

b )If trichenellosis is diagnosed at the post-mortem meat inspection the affected parts shall be condemned and the other parts are fit for human consumption after freezing

c) Ig hydatid cyst of echinococcus granulosus are found in the liver only the affected organ shall be condemned
d) If hydatid cyst of echinococcus granulosus are found in the liver the whole carcass shall be declared unfit for human consumption

Answer

A

b )If trichenellosis is diagnosed at the post-mortem meat inspection the affected parts shall be condemned and the other parts are fit for human consumption after freezing

c) Ig hydatid cyst of echinococcus granulosus are found in the liver only the affected organ shall be condemned

Question 44

Q

choose the correct statements:

a) the meat emaciated animals can be used for human consumption after heat treatment if the causative agent is zoonotic
b) the meat of an emaciated animal is unfit for human consumption irrespective of other aspects
c) in case of sex odour of pork the meat can be used for human consumption after heat treatment only

d )in case of sex odour of port the whole carcass shall be declared unfit for human consumption

Answer

A

b) the meat of an emaciated animal is unfit for human consumption irrespective of other aspects

d )in case of sex odour of port the whole carcass shall be declared unfit for human consumption

Question 45

Q

choose the correct statements:

a) if foot and mouth is confirmed at the slaughter house all susceptible animals present at the slaughter shall be slaughtered according to the rule of immediate slaughter

b )if foot and mouth disease is confirmed at the slaughter house all susceptible animals present shall be killed

c )the meat inspection significance of foot and mouth disease is due to the strong zoonotic potential of its causative agent

d )the meat inspection significance of foot and mouth disease is due too the highly contagious nature of its causative agent

Answer

A

b )if foot and mouth disease is confirmed at the slaughter house all susceptible animals present shall be killed

d )the meat inspection significance of foot and mouth disease is due too the highly contagious nature of its causative agent

Question 46

Q

choose the correct statements:

a) the meat ageing in poultry is faster than in pigs

b )the meat ageing in pigs is faster than in poultry

c) the meat ageing of cattle is faster than in pigs
d) the meat ageing of pigs is faster than in cattle

Answer

A

a) the meat ageing in poultry is faster than in pigs
d) the meat ageing of pigs is faster than in cattle

Question 47

Q

choose the correct statement:

a) if paratuberculosis is diagnosed at the meat inspection only the affected organs shall be condemned

b )if paratuberculosis is diagnosed at the meat inspection the whole carcass is condemned

c )if leptospirosis is diagnosed at the meat inspection only the affected organs shall be condemned

d) if leptospirosis is diagnosed at the meat inspection the whole carcass shall be condemned

Answer

A

b )if paratuberculosis is diagnosed at the meat inspection the whole carcass is condemned

d) if leptospirosis is diagnosed at the meat inspection the whole carcass shall be condemned

Question 48

Q

choose the correct statements:

a) Q fever has a meat inspection significance only in cattle
b) Q fever has a meat inspection significance mainly in pigs
c) If Q fever is diagnosed at the meat inspection only the affected organs shall be condemned
d) if Q fever is diagnosed a the meat inspection the whole carcass shall be condemned

Answer

A

a) Q fever has a meat inspection significance only in cattle
d) if Q fever is diagnosed a the meat inspection the whole carcass shall be condemned

Question 49

Q

choose the correct statements:

a) the health mark (meat stamp) may still be replaced in wholesale establishments before the meat gets into the retail shops

b )the health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets into retail shops

c) in re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment
d) in re-wrapping centres the re-wrapped product shall be marked with its original identification mark

Answer

A

b )the health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets into retail shops

c) in re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment

Question 50

Q

mark the correct statements:

a) in restaurants raw milk can only be used after boiling

b )in restaurants raw milk can also be served

c) in restaurants hunted unskilled wild game can also be processed if the establishment has the necessary licence
d) In restaurants it is not allowed to process hunted unskilled game

Answer

A

a) in restaurants raw milk can only be used after boiling
c) in restaurants hunted unskilled wild game can also be processed if the establishment has the necessary licence

Question 51

Q

choose the correct statements:

a) in cattle, the last 4 metres of ileum and the caecum are classified as SRM regarding the intestinal tract
b) in cattle, the whole intestinal tract is classed as SRM
c) in sheep the whole intestinal tract is classed as SRM

d )in sheep, only the ileum is classed as SRM regarding the intestinal tract

Answer

A

a) in cattle, the last 4 metres of ileum and the caecum are classified as SRM regarding the intestinal tract

d )in sheep, only the ileum is classed as SRM regarding the intestinal tract

Question 52

Q

mark the correct statements:

a) clostridium botulinum spores surviving in the honey may germinate and cause toxic-infection in infants
b) clostridium botulinum spores surviving in honey cannot germinate in the intestines of infants

c )wine is safe in microbiological terms as pathogenic bacteria cannot survive in it

d) depending on the environment conditions, listeria monocytogenes can survive in the wine posing a food safety risk

Answer

A

a) clostridium botulinum spores surviving in the honey may germinate and cause toxic-infection in infants

c )wine is safe in microbiological terms as pathogenic bacteria cannot survive in it

Question 53

Q

choose the correct statements:

a) as part of the routine meat inspection of cattle >8 months old, liver shall be inspected by incision
b) as part of the routine meat inspection of cattle >8 months old, liver shall be inspected visually
c) as part of the routine meat inspection of cattle >8 months old, the trachea shall be opened lengthways

d )as part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected visually

Answer

A

b) as part of the routine meat inspection of cattle >8 months old, liver shall be inspected visually

d )as part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected visually

Question 54

Q

choose the correct statements:

a) rodding means the ligation of the oesophagus before the rumen

b )rodding means the ligation of the rectum in order to prevent faecal contamination

c) in cattle the spinal cord is classed as SRM irrespective of the animals age
d) in cattle the spinal cord is classed as SRM in animals > 12 months old

Answer

A

a) rodding means the ligation of the oesophagus before the rumen
d) in cattle the spinal cord is classed as SRM in animals > 12 months old

Question 55

Q

choose the correct statements:

a) in the case of a single, localised cyst of cystircercosis in cattle only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment
b) in the case of a single, localised cyst of cystircercosis in cattle only the affected parts shall be condemned and other parts may be declared fit for human consumption without cold treatment
c) classical swine fever is a viral disease of high human and animal health significance
d) humans are not susceptible to the causative agent of classical swine fever

Answer

A

a) in the case of a single, localised cyst of cystircercosis in cattle only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment
d) humans are not susceptible to the causative agent of classical swine fever

Question 56

Q

choose the correct statement:

a) in case of food poisoning the causative agent produces exotoxin in the food

b )in case of food poisoning the causative agent produces exotoxin in the GI tract

c )in case of toxico-infection the causative agent produces exotoxin in the food

d )in case of toxico-infection the causative agent produces exotoxin in the GI tract

Answer

A

a) in case of food poisoning the causative agent produces exotoxin in the food

d )in case of toxico-infection the causative agent produces exotoxin in the GI tract

Question 57

Q

choose the correct statements:

a) in case of BSE, diseased animals shall be slaughtered at a designated slaughterhouse according to the rules of immediate slaughter

b )In the case of BSE, diseased animals shall be killed at designated slaughterhouse

c) the definitive hosts of cestodes causing bovine cysticercosis is the man
d) the definitive hosts of cestodes causing bovine cysticercosis are carnivores

Answer

A

b )In the case of BSE, diseased animals shall be killed at designated slaughterhouse

c) the definitive hosts of cestodes causing bovine cysticercosis is the man

Question 58

Q

choose the correct statements:

a) In the EU, its is member states competence to determine their official organisation
b) in the EU, the official control organisations are defined in the official control regulation

c )In the EU, it is member states competence to define the methods of official control

d) in the EU, the methods of official control are defined in the official control regulation

Answer

A

a) In the EU, its is member states competence to determine their official organisation
d) in the EU, the methods of official control are defined in the official control regulation

Question 59

Q

what is the maximum amount of colonies that can be counted?

a) 150 colonies/ Petri dish
b) 300 colonies/ Petri dish
c) 150 colonies/ membrane
d) 300 colonies/ membrane

Answer

A

b) 300 colonies/ Petri dish
c) 150 colonies/ membrane

Question 60

Q

what is the definition of migration and penetration in packaging?

a) migration means that a component directs from the packaging to the product

b )migration means that a component directs from the product to the packaging

c) penetration means that a component directs from the packaging to the product
d) penetration means that a component directs from the product to the packaging

Answer

A

a) migration means that a component directs from the packaging to the product
d) penetration means that a component directs from the product to the packaging

Question 61

Q

for which plants is registration not sufficient (subject to authorisation)?

a) slaughterhouse
b) small scale fruit slicer
c) large scale fruit slicer
d) cold store

Answer

A

a) slaughterhouse
d) cold store

Question 62

Q

which of the following statements is true about PSE meat?

a) the PH of the meat is slightly alkaline

b )usually caused by chronic stress

c )fit for human consumption

d) there is a rapid PH decrease during the ageing process

Answer

A

c) fit for human consumption
d) there is a rapid PH decrease during the ageing process

Question 63

Q

for which food is the annual sample number determined based on the production figures of the previous year?

a) swine
b) cattle
c) broiler chickens
d) Honey

Answer

A

c) broiler chickens
d) Honey

Question 64

Q

choose the correct statements:

a) the complementary bacteriological meat inspection includes the examination of at least seven samples from each animal

b )the complementary bacteriological meat inspection includes the examination of at least two samples from the neck skin

c) if imperfect bleeding is diagnosed the meat can be used for human consumption after heat treatment only
d) if imperfect bleeding is diagnosed the whole carcass shall be declared unfit for human consumption

Answer

A

a) the complementary bacteriological meat inspection includes the examination of at least seven samples from each animal
d) if imperfect bleeding is diagnosed the whole carcass shall be declared unfit for human consumption

Answer 65

A

b) basic document of the international trade of foodstuff imported from third countries is the common health entry document (CHED)
c) Foodstuff of animal origin can enter the territory of the EU through border inspection posts only

Answer 66

A

b) cracked eggs can only be used for manufacture of heat-treated egg products
d) Eggs containing blood or meat spots can only be used for manufacture of heat-treated egg products

Answer 67

A

a) spoilage is a profound qualitative change in the feed
c) microbiological spoilage is mostly caused by bacteria and moulds

Answer 68

A

a) food hygiene is the basic system of establishing and guaranteeing food safety
c) food hygiene requirements and tools also refer to the primary production

Answer 69

A

a) the spoilage of fresh meat is mainly caused by aerobic psychotropic bacteria
c) the spoilage of raw cured meat products is mostly caused by microorganisms with a higher water activity

Answer 70

A

b )the official veterinarian shall perform the meat inspection of fish on a batch basis only

c )Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria

Answer 71

A

b) icterus/ jaundice
c) insufficient bleeding

Answer 72

A

a) raw milk
c) egg

Answer 73

A

b) the registration number of the laying hen farm
b) the registration number of the laying hen farm

Answer 74

A

a) faecal contamination of the production area
c) biotin content of the flesh of bivalves

Answer 75

A

a) during meat ageing the meat water holding capacity of proteins decreases due to the PH reduction

d )after bleeding the PH of the muscle tissue of pigs decreases faster due to the final PH than in cattle

Answer 76

A

b )lactoscan equipment is used by the raw milk reception mainly for the determination of milk fat and protein which is important for the price quotation of milk

d) Lactoscan equipment is not just for the raw milk but it is also applied in case of analysing already heat treated milk during manufacture of the dairy products

Answer 77

A

b )Density measurement

d) measuring the freezing point

Answer 78

A

a) it is prohibiting the growth of germs of colostrum botulinum

c )it has an antioxidant effect and decreases the possibility of rancidity

Answer 79

A

a) the E. coli produces Beta-galactosidase enzyme

b )the E. coli produced beta-glucoronidase enzyme

Answer 80

A

a) in the food law the hunted wild game is considered a primary product such as live animals
d) ante mortem inspection of the hunted wild game shall be performed by the hunter

Answer 81

A

a) it is not generated inevitably

c )rules of food hygiene strictly apply to its further fate

Answer 82

A

b )muscle samples are used

c) the basis of examination is the detection of trichinella larvae

Answer 83

A

a) cracked
b) contaminated shell

Answer 84

A

a) more reliable qualitative analysis
b) more sensitive quantitative analysis

Answer 85

A

c) Sorbic acid
d) PH 4.5

Answer 86

A

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

Answer 87

A

b )in the case of suspected anthrax infection, the animals must not be slaughtered

d) In case of suspicion of paratuberculosis, the animals suspected of being infected must be slaughtered separately at slaughterhouses

Answer 88

A

b )surface contamination of eggs must not be removed by washing in the egg packing centres

c) candling shall be performed only at those farms that deliver eggs for direct sale on the market

Answer 89

A

a) Any hunted large game shall be eviscerated on the spot as soon as possible
d) the hunted game must not be skinned on the spot

Answer 90

A

b) the routine post-mortem meat inspection of pigs is performed by visual inspection only
d) In pigs, the submaxillary lymph nodes shall be inspected by incision

Answer 91

A

b )as part of the routine meat inspection of cattle >8 months old, the bronchial and the mediastinal lymph nodes shall be sliced

c )as part of the routine meat inspection of cattle >8 months old, the heart shall be opened lengthways

Answer 92

A

b) the meat can be declared fit for human consumption after treatment
c) in poultry, the fact that the meat is fit for human consumption is expressed by the application of the identity mark

Answer 93

A

a) S. aureus may also be excreted with the milk during the subclinical stadium of mastitis
d) the heat resistance of M. paratuberculosis is higher than that of M. bovis

Answer 94

A

a) Alkaline phosphatase test can be used for determining the effectiveness of high-temperature short time (HTST) pasteurisation
c) Alkaline phosphatase is inactivated at 72˚C within 15 seconds

Answer 95

A

a) combined preservation is based on the hurdle concept
c) In protective atmospheric packaging, oxygen is partly replaced by carbon dioxide and nitrogen

Answer 96

A

b )Aflatoxin-producing mould species may also occur in Central Europe and can also produce toxins due to the climatic change

d) Ochratoxins are also produced under temperate climate conditions

Answer 97

A

b) the minimum water activity of campylobacters is higher than that of salmonellae
c) campylobacters are thermophilic bacteria that cannot grow below 30˚C

Answer 98

A

a) food safety expresses that the food is harmless for human consumption
d) food hygiene includes the conditions and measures needed to establish the safety of our foods

Answer 99

A

a) the D value is the time needed to a decimal reduction of the live cell count
d) the z value is the temperature increase necessary for a ten fold reduction of the thermal death time

Answer 100

A

a) the HACCP plan should be established - and product - specific
d) the HACCP concept focuses on the hazards not properly manageable by GHP

Answer 101

A

b) in general, the heat resistance of microorganisms increases as the water activity decreases
d) the heat resistance of microbes is the highest at the PH optimum for their growth

Answer 102

A

a) in food processing plants water of drinking water quality shall be used for hand washing and cleaning, as well
c) Equipment surfaces coming into direct contact with food shall be easy to clean and disinfect

Answer 103

A

b )the redox potential of fresh meat is lower than that of minced meat

d )In general, the PH optimum of bacterium is higher than that of moulds

Answer 104

A

b )the efficacy of iodophors is decreased by the elevation of temperature

c )the cation-active tensides exhibit pronounced disinfecting properties

Answer 105

A

b )Food chain and animal foodstuffs also includes the farm and feed industry

d )Food quality is based primarily on consumer expectations

Answer 106

A

b )the ineffective dose of campylobacters is low, even 100-500 bacterial cells can cause disease in humans

d) the ineffective dose of campylobacters is lower than that of salmonellae

Answer 107

A

b )the ineffective dose of campylobacters is low, even 100-500 bacteria may induce disease in humans

c) the infective dose of EHEC strains is lower than that of other E. coli strains

Answer 108

A

a) botulinum toxin is a neurotoxin that causes a flaccid paralysis of the muscles
d) the diarrheic toxin of bacillus cereus is heat sensitive

Answer 109

A

a) Listeria monocytogenes is psychrophilic bacterium
d) salmonella enteritidis is a mesophilic bacterium

Answer 110

A

b) Yersinia enterocolica is a psychrophilic bacterium
d) Yersinia enterocolica typically causes intestinal signs in humans

Answer 111

A

a) verotoxin producing E. coli may cause haemolytic uraemia syndrome in humans
c) Verotoxin producing E. coli may cause colitis in calves

Answer 112

A

a) Salmonellae are mesophilic organisms
c) campylobacters are thermophilic organisms

Answer 113

A

b )the serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans

c) Salmonella enteritidis is the serotype that causes the most food borne salmonellosis in humans

Answer 114

A

b) the toxin of S. aureus produced in the food is an emetic one

c )the toxin produced by S. aureus isn the food is heat resistant and can only be inactivated by long boiling

Answer 115

A

a) the acid resistance of verotoxin-producing strains is higher than other E. coli strains

c )the “hamburger disease” is caused by verotoxin producing E. coli

Answer 116

A

b )Acrylamide can be generated during the frying of foods of high carbohydrate content

d) heterocyclic amines can be formed during the frying of meat

Answer 117

A

b) ciguatera toxins accumulate in fish
c) Scombrotoxin is histamine

Answer 118

A

b )Organophosphates are cholinesterase inhibitors

c) pyrethroids are synthetic derivatives of pyrethrins

Answer 119

A

a) scombrotoxin is a biogenic amine
c) Patulin is a mycotoxin

Answer 120

A

b )human diseases caused by yersinia enterocolitica are mainly due to the consumption of under done pork

d )human diseases caused by campylobacter jejuni is mainly due to the consumption of raw or underdone poultry

Answer 121

A

a) nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach
c) PAHs are generated during the imperfect combustion of organic materials

Answer 122

A

a) Aflatoxin is genotoxic carcinogen, its main target organ is the liver
d) Ochratoxins are genotoxic compounds, their main target organ is the kidney

Answer 123

A

a) carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs

c )Carcasses containing prohibited substances must not be used for production of animals feedstuffs

Answer 124

A

a) plants take up cadmium from the soil through their roots and store it in their tissues
c) methylmercury is bioaccumulated in the aquatic food chain and may reach high concentrations in predators

Answer 125

A

a) the dissolution of cadmium from soils is facilitated by the decrease of PH
c) Lead mostly occurs as a surface contaminant of plants and can be removed through washing

Answer 126

A

a) the water activity of meat products prepared by quick curing is higher than those prepared by slow curing
d) meat products prepared by quick curing must be stored chilled

Answer 127

A

b )moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria

d) yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable to bacteria

Answer 128

A

a) the typical, lasting red colour of cured meat products is due to nitrosomyoglobin
d) for slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

Answer 129

A

b )redox potential of foods is characterised by the Eh value

c) moulds and yeasts prefer more acidic PH than bacteria

Answer 130

A

a) nitrites can enter into reaction with amines forming nitrosamines
d) cold smoking is less effective against moulds than bacteria

Answer 131

A

b )heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria

c) based on the 12D principle, the minimum sterilisation equivalent is 2.52 minutes

Answer 132

A

a) heat treatments is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
d) spoilage moulds can grow even down to -18˚C

Answer 133

A

a) after UHT treatment the milk is packed aseptically

d) milk treated with very high temperature (ESL) needs cold storage

Answer 134

A

b )the maximum allowed somatic cell count allowed in raw cow’s milk is 400 000/ ml

c )the total plate count at 30˚C in raw cows milk is maximum 100 000/ml

Answer 135

A

b) L. monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation
c) S. aureus is rather sensitive to heat, it cannot survive the pasteurisation

Answer 136

A

a) cheesemaking is based on the coagulation of caseins
c) late blowing of hard cheeses resulting in large holes are caused by clostridia

Answer 137

A

a) skimming increases the density of milk
c) mastitis usually increases the electrical conductivity of milk

Answer 138

A

a) the fermentation of yogurt is performed with a mixture of two thermophilic bacteria

c )for manufacturing of yogurts, the milk is pasteurised at high temperatures for 2-3 minutes

Answer 139

A

b )for manufacturing of butter, the raw cream is pasteurised at high temperature with holding

d) for manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects

Answer 140

A

a) as part of the ante-mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of pigs
c) As a part of the antemortem health inspection at the farm, each single bovine animals must be identified

Answer 141

A

b )rigor mortis develops because of the lack of ATP

c )the lack of ATP makes it impossible for actomyosin to dissociate

Answer 142

A

a) in pigs, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp)
c) in cattle, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp)

Answer 143

A

b) DFD-type meat ageing is a consequence of a less than average PH drop
c) DFD meat is more prone to spoilage

Answer 144

A

a) In the EU, the meat inspection rules are laid down in a community regulation
c) In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states

Answer 145

A

a) identification mark shall be applied on the packaging of the poultry carcass
d) once a week, minimum 15 poultry carcasses shall be tested for surface salmonella contamination

Answer 146

A

b )waterfowl are usually scalded at higher temperatures than broilers

c) Air chilling is superior to immersion chilling in terms of hygiene

Answer 147

A

a) the head of the cattle is removed during the slaughtering process
d) in cattle, the bleeding is performed by the two knife method

Answer 148

A

b )the routine meat inspection of young bovine animals (<8 months) shall be performed with visual inspection, palpation, and incision

d) in young cattle (< 8 months old), the retrophayngeal lymph nodes shall be sliced in case of suspect only

Answer 149

A

b )the routine post-mortem meat inspection of pigs is performed by visual inspection only

d) in pigs, the submaxillary lymph nodes shall be inspected by incision in case of suspect only

Answer 150

A

b )food chain information must be prepared by the operator of the farm

c )if the food chain information is missing at the time of the decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for maximum 24 hrs

Answer 151

A

a) in cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption
d) in sheep, the spleen is classed as SRM

Answer 152

A

a) salmonella contamination of the carcasses should be checked according Ito the microbial regulation of the EU
c) carcasses can be put on the market irrespective of the results of the salmonella process hygiene checks performed at the slaughterhouse

Answer 153

A

b )As part of the routine meat inspection of cattle > 8 months old, the liver shall be examined visually

d) as part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected visually

Answer 154

A

b )small capacity slaughterhouses need also to be approved by the authority

c )at the slaughterhouse, pigs shall only be bled in the suspension position

Answer 155

A

b )after slaughter the carcasses of mammals should be chilled to a temperature of ≤7 ˚C

d) after slaughter the carcasses of poultry should be chilled to a temperature of ≤ 4˚C

Answer 156

A

a) animals showing the signs of a systemic disease must be killed separatly
d) Emaciated animals must not be slaughtered

Answer 157

A

a) pigs can be health marked before the results of the trichinella test are available
c) Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Answer 158

A

a) hunted large game must not be skinned in the game collection centre
c) in the game collection centre, the post-mortem meat inspection of large games shall be performed by the official veterinarian on non skinned animals

Answer 159

A

a) S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk

d )due to low water activity and low PH of honey, even bacterial spores are unable to germinate in it

Answer 160

A

b )the official veterinarian shall perform the meat inspection of fish on a batch basis only

c) Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria

Answer 161

A

a) live bivalve molluscs must not contain bio toxins exceeding the limits described in the regulation 853/ 2004 EC

c )Live bivalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an identification mark on the packaging

Answer 162

A

a) having eviscerated the large game, the hunter shall present the carcass and viscera to a trained person of veterinarian for inspection

d )the hunter shall present the carcass of the hunted small game to a trained person or veterinarian for inspection

Answer 163

A

b )live bivalve molluscs collected from “class A” areas can be collected for direct human consumption

c )the production areas of live bivalve molluscs are classified based on the level of faecal contamination

Answer 164

A

b )in the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian

c) in the game processing establishment, the post-mortem inspection of large game shall be performed by the official veterinarian on skinned animals

Answer 165

A

b) “class A” eggs must not be cooled artificially in the egg packing centre
c) broken eggs must not be used for human consumption, at all

Answer 166

A

a) animals suspected of campylobacter infection can be slaughtered unconditionally

c )If any form of yersiniosis is diagnosed at meat inspection, the whole carcass shall be declared unfit for human consumption

Answer 167

A

a) in the case of localised, single-cyst cysticercosis in cattle, only the affected parts shall be condemned and other parts may be declared fit for human consumption after cold treatment
d) humans are not susceptible to the causative agent of classical swine fever

Answer 168

A

a )if the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent

c) if we detect trueperella pyogenes from one single organ, only the affected organ shall be condemned and the othe

Answer 169

A

a) the complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination

d )if the meat inspection reveals a generalised infection, the meat of the concerned animals is unfit for human consumption

Answer 170

A

a) in sheep, the most characteristic sign of FMD is lameness
d) in pigs, characteristic signs of FMD is mild due to painful foot lesions

Answer 171

A

b) In goats, FMD is characterised by vesicle formation in the mouth without salivation

c )in cattle, FMD is characterised by vesicle formation in the mouth with salivation

Answer 172

A

b )in the intra-community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp)

c) restaurants belong to the retail establishments

Answer 173

A

a) establishments operating under the scope of the regulation 853/ 2004/ EC shall be approved

c )approval process of a food establishment needs a previous on-site visit

Answer 174

A

b )retail supermarkets are not subject of approval according to the regulation 853/ 2004/ EC

d )mass caterers are not subject to approval according to the regulation 853/ 2004/ EC

Answer 175

A

a) any food intended for mass catering shall be prepared through safe heat treatment
d) offal from pigs shall be stored at a catering establishment at ≤ 4˚C

Answer 176

A

a) the EU legislation does not quantify the frequency of official controls

d )conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit

Answer 177

A

b )HACCP is a food safety risk analysis and management system

c )The HACCP concept is based on the good hygiene practice

Answer 178

A

b )the rules of small scale production of foods of animal origin shall be determined nationally

c )mass catering belongs to retail operations

Answer 179

A

b )the ‘c’ value means the number of sample units giving values over m or between m and M

d) if the coagulase positive staphylococcus count in cheese is higher than 105 cfu/ g, then the product must also be tested for the presence for staphylococcus enterotoxin

Answer 180

A

b) in the CAMP test, Listeria monocytogenes reacts positively with staphylococcus

c )salmonella decarboxylates lysine

Answer 181

A

b )1 ml for pour plate

d) 0.1ml for spreading

Answer 182

A

a) E. coli is indole positive
c) E. coli performs mixed acid fermentation

Answer 183

A

b) sampling
d) interpretation of results

Answer 184

A

a) egg
c) vegetable

Answer 185

A

a) the whipped cream must be matured

b )the churning is a phase reversion process

Answer 186

A

b )it is spoonable

c) it has a final PH of between 4.6-4.3

Answer 187

A

b )they are permeable for smoke and water vapour

d) they are digestible

Answer 188

A

a) inoculation of meat with starter culture

b )stuffing

Answer 189

A

b )wet curing with injection: 8% sodium nitrite solution was injected

c )dry salting: meat was covered with pure sodium chloride

Answer 190

A

c) the official veterinarian must inspect the food chain information whenever new cargo arrives at the slaughterhouse
d) vehicles used for the transportation of livestock animals must be authorised

Answer 191

A

a) the F0 value is a technological characteristic expressing the thermal depth time equivalent at 121.1˚C for the applied heat treatment procedure
c) According to the 12D principle, the food microbiology safety requirement is F 2.52 minutes

Answer 192

A

b) when applying immersion chilling, the maximum water temperature at the point of outlet is 4˚C
c) chilling is a critical step of poultry slaughter in terms of HACCP

Answer 193

A

a) any fresh meat of pigs or cattle put on the market without health marking (meat stamp) shall be regarded as illegal distribution
d) both the health mark and the identification marking shall include the approval number of the concerned establishment

Answer 194

A

b) human foods
c) animal feeds

Answer 195

A

a) active packaging consists of ingredients, which are inside the packaging and interacting with food in different ways (transmission or emission) allowing the direct and active protection of food to keep the required quality

c )intelligent packaging is a system with indicators capable to inform consumers before buying about the journey of the the given food

Answer 196

A

a) pseudomonas species causing frequent spoilage of fresh meat are psychotropic bacteria
d) the minimum water activity of pseudomonas species causing frequent spoilage of fresh meat is high

Answer 197

A

a) as part of the routine meat inspection of cattle > 8 months old, the retropharyngeal lymph nodes shall be sliced
c) As part of the routine meat inspection of cattle > 8 months old, the masters shall be inspected by incision

Answer 198

A

a) the minimum water activity of salmonella is lower than that of campylobacters
d) the minimum water activity of salmonellae is higher than that of listeria

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