PP2

Question 1

Specific rules in official control for Trichinella in meat are ste by the:

Answer 1

Comission Implementing Regulation (EU) 2015/1375

Question 2

The first technological operation in the clean department of the poultry slaughterhouse is:

Answer 2

Chilling of poultry meat

Question 3

Chilling of large wild game must begin within a reasonable period of time after killing and achieve a temperature throughout the meat of no more than:

Answer 3

+7*C

Question 4

Poisonous fish are those of the family:

Answer 4

Tetradontidae

Question 5

Calculation of Haugh units is based on:

Answer 5

The height of thick albumen and the egg weight

Question 6

General principles and requirements of food law, establishing the European Food Safety Authority, and procedure in matters of food safety are set by:

Answer 6

Regulation (EC) No 178/2002 of the European Parliament and of the Council

Question 7

The highest fatality rate is reported for the following shellfish poisoning:

Answer 7

Paralytic

Question 8

Thermally treated poultry meat products:

Answer 8

Are meat products exposed to a minimum temperature of 70*C for at least 10 minutes in all parts of the product

Question 9

The following test is used to verify proper pasteurization of liquid egg products:

Answer 9

Alfa-amylase test

Question 10

If the average water loss on thawing of the 20 frozen or quick-frozen chicken carcasses in the sample exceeds the percentages given below, it is considered that the amount of water absorbed during processing exceeds the limit figure. The percentages are: (air chilling, air spray chilling, immersion chilling)

Answer 10

Air chilling: 1.5%
Air spray chilling: 3.3%
Immersion chilling: 5.1%

Question 11

Food business operators must ensure that during cutting, boning, trimming, slicing, diping, wrapping and packaging, the poultry meat temperature is maintained:

Answer 11

At no more than +4C by means of ambient temperature of +12C or an alternative system having an equivalent effect

Question 12

From nutritional point of view, the most valuable meat in ostrich carcass is the meat of the:

Answer 12

leg, thigh

Question 13

The following test is used to detect honey heating:

Answer 13

Qualitative evidence of diastase according to Auzinger

Question 14

The basic mayonnaise contains:

Answer 14

At least 78.5% of total fat and at least 6% egg yolk

Question 15

The following method is used to determine water content of honey:

Answer 15

Refractometric

Question 16

Fish proteins include:

Answer 16

Actin, collagen and myosin

Question 17

The amount of shell fragments, parts of shell membranes and other foreign admixtures in processed eggs products must not exceed:

Answer 17

100mg/kg of the product

Question 18

If the value of Shape index is 55, the shape of an egg is:

Answer 18

Longitudinal

Question 19

Electrical stunning of broiler chicken in waterbath is carried out by means of alternating current (AC) of minimum_________at a frequency below_____:

Answer 19

At least 4 seconds at 50V for broilers
(70V for hens, 90-100V for ducks, 120-150V)

Question 20

Fresh eggs shall be stored at temperatures:

Answer 20

5-18*C