PQ 12 Flashcards
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. The whole body is unfit for consumption
b. One symptom can be the septicaemic haemorrhages in the skin
The inflammation of the intestines if not the main finding in which of theses dx
a. Salmonellosis
b. Listeriosis
c. Erysipelas of swine
d. Verotoxin producing E. Coli infection
b. Listeriosis
c. Erysipelas of swine
Which is true
Official controls shall be performed more frequently in relation of food from 3rd countries ???
Official controls shall be performed with a high level of transparency
Official controls shall be performed without prior notice
It is not necessary to draw up written record of official controls
Official controls shall be performed with a high level of transparency
Official controls shall be performed without prior notice
Which is true
The central component authority shall prepare the official control plan
The local competent authority shall prepare the official control plan
There is not special requirements on the responsibilities of different levels of competent authorities in relation of planning of official
controls
Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency
In case
Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency
In case
The central component authority shall prepare the official control plan
In case of sexual odour of meat
Poultry meat is unfit for consumption
Pork meat is unfit for consumption in every case
If pronounced, meat is unfit for consumption
Official vet shall determine the extent and make a decision on fitness for human consumption
If pronounced, meat is unfit for consumption
Official vet shall determine the extent and make a decision on fitness for human consumption
How have to plan the official controls based on 625/2017/EC regulation
Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency
Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency to identify possible
intentional violations
Competent authorities have to plan the official controls on basis on the human resources
Competent authorities have to plan the official controls on basis on the financial resources
Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency
Competent authorities have to plan the official controls on risk basis, regularly and with appropriate frequency to identify possible
intentional violations
Where can the quality grading of eggs be carried out At the site of production In the retail market In the egg packing plant At the consumers’ before use
At the site of production
In the egg packing plant
What kind of results have to be taken account of, during the planning of official controls, based on the regulation 625/2017/EC
Results of official controls carried out earlier
Results of economic analysis
Results of own controls carried out by food business operator
Results of parliamentary elections
Results of official controls carried out earlier
Results of own controls carried out by food business operator
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
With our human eyes and instrumental analysis
Both subjective and objective methods
Which is TRUE about the zoonotic salmonella serotypes
In most cases they do not cause a disease in slaughter animals
In most cases they cause septicaemia in slaughter animals
They can cause enteritis, even septicaemia in young animals
The carcasses of animals showing the signs and symptoms of salmonellosis are fit for human consumption
They can cause enteritis, even septicaemia in young animals
In most cases they do not cause a disease in slaughter animals
Which institutes adopt the regulations during the co-decision procure European parliament European commission European food safety authority Council
European parliament
Council
What heat treatments are needed to kill spores 110c/30 min 80c/30 min 121c/3 min 90c/ 10 min
110c/30 min
121c/3 min
The XL size eggs according to the 589/2008 EC regulation
They are the “Class A” eggs
In case of small-scale producers it is not obligatory to use the producer’s code on their shells
It is always obligatory to use the producers’ code on their shells
They must be kept below 5c during transportation and distribution
They are the “Class A” eggs
It is always obligatory to use the producers’ code on their shells → according to that regulation Class A eggs always need a code.
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
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
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
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
