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Food Hygiene > PQ 11 > Flashcards

PQ 11 Flashcards

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1
Q

What is true for waste reuse?

a. It is done within the same industry (sector)
b. Waste is reused in its original form, or with only minor modifications
c. Only the reuse for the original purpose belongs to this term
d. Only the reuse at the site of waste generation belongs to this term

A

a. It is done within the same industry (sector)

c. Only the reuse for the original purpose belongs to this term

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2
Q

Which of these informations are mandatory?

a. All ingredients with their ratios in percentages
b. The date of manufacturing, given in day/month/year format
c. Energy content in 100g or 100ml product
d. Storage conditions

A

c. Energy content in 100g or 100ml product

d. Storage conditions

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3
Q

Which of these statements are NOT characteristics of the primary packaging?

a. It is with indirect contact with the food, it is the outer most protection of batches
b. It provides useful information for the consumers
c. It can be divided into smaller units, called secondary packaging
d. It is important that it does not pose a human health risk

A

a. It is with indirect contact with the food, it is the outer most protection of batches
c. It can be divided into smaller units, called secondary packaging

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4
Q

Which term does not belong to the definition of waste?

a. Hazardous material
b. Became redundant on the site of generation
c. It is not utilizable directly further
d. May be treated together with the main mass flow

A

a. Hazardous material

c. may be treated with the main mass flow

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5
Q

Which conditions must be ensured on the farm?

a. The stock must be continuously investigated by a veterinarian???
b. Evisceration of the game is prohibited on the farm
c. The game can be processed on the farm
d. Farm has to be adequate premises to perform the hygienic slaughter

A

c. The game can be processed on the farm

d. Farm has to be adequate premises to perform the hygienic slaughte

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6
Q

What is true about INTRA trade?

a. It means the trade inside the border of a member state
b. The documentation must be shared through the TRACES system
c. There is a through inspection at the border control post
d. It means the trade between EU member states

A

b. The documentation must be shared through the TRACES system
d. It means the trade between EU member states

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7
Q

Food industrial wastes are not typified by the following

a. Generally low water content
b. Are generated at geographically scattered locations
c. Contain quickly decomposing organic materials
d. All can get back to the nature with the natural cycling of biomass

A

Generally low water content

All can get back to the nature with the natural cycling of biomass

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8
Q

Which of the following sentences are true for slaughterhouses about the integrated meat inspection?

a. It means the separated slaughter of suspicious animals
b. It greatly depends on food chain information
c. It depends on the live animal inspection at the farm
d. Slaughtering can only happen at the closest slaughterhouse

A

b. It greatly depends on food chain information

c. It depends on the live animal inspection at the farm

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9
Q

What kind of rule shall be certainly kept if a material is intended to be used as by-product in the food industry?

a. Precise records shall be kept about it??
b. Food hygiene rules shall strictly apply
c. It can only be processed on the same processing line as the main product was
d. Expiry/ use to dates are strictly observed

A

b. Food hygiene rules shall strictly apply

d. Expiry/ use to dates are strictly observed

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10
Q

Which statement is true?
a. Live bivalves harvested from class ‘B’ production area can be transported to processing establishment without purification or relaying
b. The production areas are classified based on heavy metal content of the sediment
c. Shellfish collected from class ‘C’ production area must be treated with heat instead of purification in the processing
establishment
d. Live bivalves harvested from class ‘A’ production area can be marketed only after heat treatment

A

a. Live bivalves harvested from class ‘B’ production area can be transported to processing establishment without purification or
relaying
c. Shellfish collected from class ‘C’ production area must be treated with heat instead of purification in the processing
establishment

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11
Q

What is the relation between the terms of waste management, waste disposal and waste utilisation?

a. Waste utilisation covers waste disposal and the latter one covers waste management
b. Waste management covers waste utilisation and the latter one covers waste disposal
c. Waste management covers waste utilisation
d. Waste management covers waste disposal

A

c. Waste management covers waste utilisation

d. Waste management covers waste disposal

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12
Q

Which term does not belong to the definition of waste?

a. Hazardous material
b. Became redundant on the site of generation
c. It is not utilisable directly further
d. May be treated together with the main mass flows???

A

a. Hazardous material

d. May be treated together with the main mass flows???

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13
Q

Is there a difference in salmonella count between meat products intended to be eaten raw and between poultry meat products
intended to be eaten cooked related to food safety criteria?
a. No, in both cases zero tolerance is defined, which means salmonella cannot be present
b. Yes, there is a difference as salmonella is non-compliant only in case of poultry meat products intended to be eaten cooked
(0/25g)
c. No, as Salmonella count for meat products intended to be raw is 0/25g, for poultry meat intended to be eaten cooked is
0/25g
d. Yes, there is a difference as salmonella is non-compliant only in case of meat products intended to be eaten raw (0/25g)

A

a. No, in both cases zero tolerance is defined, which means salmonella cannot be present
c. No, as Salmonella count for meat products intended to be raw is 0/25g, for poultry meat intended to be eaten cooked is
0/25g

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14
Q

What is characteristic for myofibrils?

a. They are found in the sarcoplasm
b. They are the contractile element of the muscle
c. The sarcoplasmic reticulum surrounded it stores the potassium
d. They are the structural unit of the striated muscle

A

a. They are found in the sarcoplasm

b. They are the contractile element of the muscle

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15
Q

What is the difference between the professional and legal definition of the waste?

a. Only technical aspects are covered by the professional definition
b. The professional defines the sub-term of secondary raw materials within the term of waste
c. Legal requirement appears in the legal definition as a potential waste generating factor
d. The legal definition of more concrete, concise

A

a. Only technical aspects are covered by the professional definition
b. The professional defines the sub-term of secondary raw materials within the term of waste

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16
Q

When is it not obligatory for the official veterinarian to attend a post-mortem inspection?

a. Official inspection will be performed by the official auxiliaries withholding the parts showing the lesion??
b. Auxiliary staff are regularly checked by a veterinarian??
c. Slaughter was announced 72 hours in advance, but there is no official veterinarian in service
d. If less than 10 cattle or less than 50 pigs are slaughtered per week

A

a. Official inspection will be performed by the official auxiliaries withholding the parts showing the lesion??
b. Auxiliary staff are regularly checked by a veterinarian??

in lecture it says:
The official auxiliary personnel at the slaughterhouse is satisfied that the food chain information does not
suggest any food safety problem and that the animal’s general condition and welfare are satisfactory,
▪ The official veterinarian regularly controls the work done by official auxiliaries

17
Q

What examination can be used during ante mortem 1. Inspection?

a. Blood sampling
b. Rectal examination
c. Visual inspection
d. Body temperature measurement

A

c. Visual inspection

d. Body temperature measurement

18
Q

Which of these establishments must be authorized?

a. Egg packing center
b. Egg collector
c. Large scale layer farm
d. Egg processing plant

A

a. Egg packing center

d. Egg processing plant

19
Q

What can be found in the RASFF system about the steps taken after discovering the contamination?

a. The concerned product was destroyed
b. The concerned product/retailer was fined
c. The concerned product was withdrawn from the market
d. The concerned product went under further investigations

A

c. The concerned product was withdrawn from the market

d. The concerned product went under further investigations

20
Q

What is the role of packaging?

a. It protects the food from the effects if the environment to keep the quality of the product
b. In case of frozen products, it allows the consumer to maintain the quality even if the cold chain is broken
c. It is decreasing the amount of food waste
d. It gives an opportunity to present information about the given food and can contribute to consumer awareness- ???

A

a. It protects the food from the effects if the environment to keep the quality of the product
d. It gives an opportunity to present information about the given food and can contribute to consumer awareness- ???

21
Q

Which of the following sentences are true?

a. The meat inspection of pig based on visual inspection
b. In cattle it is always obligatory to incise the mesentery lymph nodes
c. The meat inspection is simpler in young pigs than adult pigs
d. The meat inspection is simpler in young cattle than adult cattle

A

a. The meat inspection of pig based on visual inspection
d. The meat inspection is simpler in young cattle than adult cattle (more likely to be correct than the pig one, but not 100%
sure)

22
Q

In case of systemic dispersal of microbes

a. The whole body is unfit for consumption
b. One symptom can be the septicaemic haemorrhages in the skin
c. If haemorrhages are found in the lungs, the meat is unfit for consumption
d. Only in the case of pyaemia the meat is unfit for consumption

A

a. The whole body is unfit for consumption

b. One symptom can be the septicaemic haemorrhages in the skin

23
Q

How do we judge the colour changes after curing
With our human eyes and instrumental analysis
Only with subjective method
Both subjective and objective methods
Only with objective methods

A

With our human eyes and instrumental analysis

Both subjective and objective methods

24
Q 
Which institutes adopt the regulations during the co-decision procure
European parliament
European commission
European food safety authority
Council
A

European parliament

Council

25
Q

What curing procedures were applied in the technology lab
Dry salting, during which we have also applied black pepper beside salt to massage it into the given meat slice
Wet curing, in which we submerged the pork meat slice into the curing solution
Wet curing with needle injection, during which we have injected the brine solution directly into the pork meat slice
Tumberlring, to prepare the meat for needle injection

A

Wet curing, in which we submerged the pork meat slice into the curing solution
Wet curing with needle injection, during which we have injected the brine solution directly into the pork meat slice

26
Q

Which of these statements are right for tumbling
Tumbler is applied right after needle injection
Tumbling the meat is necessary for both long and fast curing
It is a mechanical treatment of meat, which helps the efficiency of the brine injection
It is a rotating vessel, which is massaging the meat if it is fast cured

A

It is a mechanical treatment of meat, which helps the efficiency of the brine injection
It is a rotating vessel, which is massaging the meat if it is fast cured

27
Q 
Which products contain a security alert in the RASFF
Nutritional supplements
Human food
Animal feed
Medicinal foods, medicated foods
A

Human food

Animal feed

Food Hygiene (15 decks)

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