PP3 Flashcards
Specific rules on official control for Trichinella in meat are sted by the:
Comission Implementing Regulation (EU) 2015/1375
The first technological operation in the clean department of poultry slaughterhouse is:
Chilling of poultry meat
General principles and requirements of food law, establishing the European Food Safety Authority, and procedure in matters of food safety are set by:
Regulation (EC) No 178/2002 of the European Parliament and of the Council
Thermally treated poultry meat products are:
Meat products exposed to a minimum temperature of 70*C for at least 10 minutes in all parts of the product
The following test is used to verify proper pasteurization of liquid egg products:
Alfa-amylase test
The basic mayonnaise contains:
At least 78.5% total fat and at least 6% egg yolk
The following method is used to determine water content of honey:
Refractometric
The amount of shell fragments, parts of shell membranes and other foreign admixtures in processed egg products must not exceed:
100 mg/kg of the product
If the value of shape index is 55, the shape of an egg is:
Longitudinal
Fresh eggs should be stored at temperatures:
5-18 *C
Air cell in egg is between:
Inner and outer membrane
Assortment of egg products:
Liquid, concentrated, dried, frozen, quick frozen, coagulated
Shelf life period of eggs:
28 days
Producer code on eggs, method of breeding can be:
A
0 = organic
1 = free range
2 = barn
3 = cages
In producer code of eggs, B is:
Country (SK)
In producer code of eggs, C is:
identification number (registrated establishment + single flocks in separated buildings)
Egg shapes can be:
Symmetrical: Spherical with SI = 100 (>83)
Longitudinal S = 50 (<63)
Nonsymmetrical: ovoidal with S = 75 (63-83)
What is the method of egg washing?
Sharp’s method
Albumen index AI:
3-13 and decrease during aging
Yolk index YI:
32-58 and decrease with aging
Index of foam stability IFS:
Increase during aging
Index of albumen foaming:
decrease during aging
Microorganisms develop only in the:
yolk, not white. Can attack shell if bad storage
Edible organs of poultry:
Heart, neck, gizzard, liver
Bleeding test name:
Schöberg
Pasteurization temperature for whole egg:
65.4 *C
Pasteurization temperature for egg yolk:
65.0*C
Pasteurization temperature for egg white:
56.0*C
Positive alfa-amylase test is:
Violet, indicating inactivated enzyme by pasteurization
Amount of foreign admixtures in liquid whole egg must not exceed:
100 mg/kg
Mohr’s method is used to determine:
chloride ions present in sample by reacting them with silver ions present
Package of fish contains:
60-70% of fish
15-25% fermented or boiled vegetables
13-15% of brine (clear and transparent)
Brine should contain:
0.8 - 3.0% of acetic acid
A pickling solution should contain:
1.5%-4.5% of acetic acid
No red colouration means that sample is:
Histamine free, or contain small amounts of histamine which is not harmful for human’s health
Fish stick is prepared from:
Similar species or a mixture of species with similar sensory properties
Fish stick should weigh between:
20 g and 50 g
Shape of fish stick should be:
So that length is not less than three times the greatest width, not less than 10 mm thick
Maximum water content of dried fish must not exceed:
18%
