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Food Hygiene II > PP4 > Flashcards

PP4 Flashcards

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1
Q

Name chemical properties of poultry:

A

Highest protein: 22%
Endogenous amino acids
Unsaturated fatty acids
Vitamins and minerals: high A, E and carotene. Low iron, Ca, P, Na
Low fat content
Low in glycogen than red meat
No intramuscular fat, 1/2 is monounsaturated
Essential polyunsaturated acids

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2
Q

Who has to do the health exam in slaughterhouse?

A

Veterinarian

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3
Q

Health marks in game shall be applied by or under responsibility of an:

A

Official veterinarian

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4
Q

Health marks in game is applied on animals that have undergone:

A

Ante-mortem and post-mortem inspection and have no reason to be decleared unfit for human consumption

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5
Q

Health mark is placed on:

A

External surface of carcass, by stamping and hot branding

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6
Q

Health mark has the information:

A

Name of country and establishment is located
Approval number of slaughterhouse

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7
Q

Edible organs of rabbit:

A

Heart
Liver
Lungs
Kidney

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8
Q

Deep freezing of poultry is max:

A

-18*C

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9
Q

What affects the egg shell integrity?

A

Temperature
Oiling (plugs shell pores)
Calcium solution

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10
Q

During cooking of meat it is treated to: (degrees)

A

70C for 10 minutes, then decreased to 4C

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11
Q

What is a pickling solution:

A

A solution composed of water, edible salt and vinegar

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12
Q

What do the components of pickling solution do?

A

Acetic acid causes softening of fish meat
Salt strengthens the consistency of fish meat

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13
Q

Temperature of cold marinating:

A

10-15*C for 3-4 days

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14
Q

Temperatute for hot marinating:

A

80-90*C for 10-20 min

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15
Q

Obligatory testing for histamine in what fish?

A

Oily fish (tuna, mackerel, sardines)

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16
Q

Free histamine is low in:

A

White fish

17
Q

Hydroxymethylfurfural (HMF) value in honey is an indicator of:

A

Heat and storage changes

18
Q

Values of HMF in honey:

A

Normal: 10 mg/kg (fresh)
Max: 40 mg/kg
Max in tropical climate is 80 mg/kg

19
Q

Grade A quality characteristics of eggs:

Shell and cuticle
Air space
White
Yolk
Germ
Etc.

A

Shell and cuticle: normal shape, clean and undagamed
Air space: height < 6mm
White: clear, translucent
Yolk: visible on candling as shadow only, slightly mobile
Germ: imperceptible development
No foreign matter
No foreign smell

20
Q

What decreases in egg with age?

A

index of albumen foaming, albumen index

21
Q

Pasteurized egg products must be chilled immediately to a temperature of:

A

8*C

22
Q

Describe the unclean zone of slaughter house:

A

First and second plant circuits
Recieving area, slaughter and evisceration areas

Food Hygiene II (6 decks)

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