PQ 13

Question 1

Correct
An increased potential acidity degree indicates the souring of milk
A decreased potential acidity degree indicates the souring of milk
The potential acidity degree of mastitic milk is typically lower than normal
The potential acidity degree of mastitic milk is typically higher than normal

Answer 1

An increased potential acidity degree indicates the souring of milk
The potential acidity degree of mastitic milk is typically lower than normal

▪ Actual acidity degree: 6.60-6.75 (pH)
▪ SHo >7.2 (7.6)→ getting sour, colostrum
▪ SHo <6.0→ added water, advanced stage of lactation, mastitis

Question 2

Correct
After killing, small game shall be eviscerated on the spot
In case of small games, no evisceration shall be performed on the spot
For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only
For small game, the official veterinarians meat inspection shall be done on each single animal

Answer 2

In case of small games, no evisceration shall be performed on the spot
For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Question 3

Correct
The primary responsibility for food safety rests with the food safety authorities
The primary responsibility for food safety rests with the food producers
The conditions and rules of food hygiene primarily aim at achieving adequate food quality
The conditions and rules of food hygiene primarily aim at achieving adequate food safety

Answer 3

The primary responsibility for food safety rests with the food producers
The conditions and rules of food hygiene primarily aim at achieving adequate food safety

Question 4

Correct
The use of liquid smoke must be indicated on the product
During smoking the temperature of the wood cannot be over 400c
During smoking the temperature of the wood cannot be under 400c
The durability of cooked-smoked products is mainly due to the smoking process

Answer 4

The use of liquid smoke must be indicated on the product

The durability of cooked-smoked products is mainly due to the smoking process

Question 5

Correct
Only low conductivity broth may be used for impedance measurement
Only low conductivity broth should be used for redox potential measurement
The endotoxin is a lipopolysaccharide from the cell wall of gram-negative bacteria
The endotoxin is a lipopolysaccharide from the cell wall of gram-positive bacteria

Answer 5

Only low conductivity broth may be used for impedance measurement
The endotoxin is a lipopolysaccharide from the cell wall of gram-negative bacteria

Question 6

Correct
The frankfurters distributed in shops/supermarkets are not heat treated therefore they cannot be eaten cold
The frankfurters distributed in shops/supermarkets are already heat treated therefore they can be eaten cold
The frankfurters distributed in shops/supermarkets are not always heat treated
The frankfurters distributed in shops/supermarkets are already heat treated we heat them up only for better consumer experience

Answer 6

The frankfurters distributed in shopslsupermarkets are already heat treated therefore they can be eaten cold
The frankfurters distributed in shopslsupermarkets are already heat treated we heat them up only for better consumer experience

Question 7

Correct
Control of proper identification of critical control points is a major element of the GHP audit
Control of proper identification of critical control points is a major element of the HACCP audit
The poultry meat put on the market without identification marking shall be regarded as an illegal distribution
The poultry meat put on the market without health marking (meat stamp) shall be regarded as an illegal distribution

Answer 7

Control of proper identification of critical control points is a major element of the HACCP audit
The poultry meat put on the market without identification marking shall be regarded as an illegal distribution

Question 8

Correct
Milk collecting centres are not subject to approval because these are parts of the primary production
Milk houses are not subjects to approval because these are parts of the primary production
Wholesale cold stores are subject of approval
Wholesale cold stores are not subject to approval

Answer 8

Milk houses are not subjects to approval because these are parts of the primary production
Wholesale cold stores are subject of approval

Question 9

What applied heat treatment parameters were not tolerable for Enterobacterium multiplication based on VRBG agar during our
practice?
60 for 30 min
80 for 20 min
90 for 5 min
Only boiling water

Question 10

What is typical for hungarian Trappist cheese made also during the practice
Rennet coagulated
Acid coagulated
Prespressing under whey 
Irregular holes

Answer 10

Rennet coagulated

prepressing under whey

Question 11

Correct
Cheese made from raw milk may pose higher microbiological risk than those made from pasteurised milk
Cheese made from raw milk may pose lower microbiological risk than those made from pasteurised milk
Early blowing of semi-hard cheeses resulting in many small holes are caused by clostridia
Early blowing of semi-hard cheeses resulting in many small holes are caused by coliforms

Answer 11

Cheese made from raw milk may pose higher microbiological risk than those made from pasteurised milk
Early blowing of semi-hard cheeses resulting in many small holes are caused by clostridia

Question 12

Correct
In general, the water activity demand of Gram positive bacteria is higher than the Gram negative ones
In general, the water activity demand of Gram negative bacteria is higher than the Gram positive ones
In general, the water activity demand of bacteria is higher than the yeast
In general, the water activity demand of bacteria is lower than the yeast

Answer 12

In general, the water activity demand of Gram negative bacteria is higher than the Gram positive ones
In general, the water activity demand of bacteria is higher than the yeast

Question 13

Correct
For quick curing, nitrate-containing salt mix is used
For quick curing, nitrite-containing salt mix is used
The products prepared by slow curing are microbiologically more stable
The products prepared by quick curing are microbiologically more stable

Answer 13

For quick curing, nitrite-containing salt mix is used

The products prepared by slow curing are microbiologically more stable

Question 14

Correct
The health mark (meat stamp) may still be replaced in wholesale establishments before the meat gets in the retail shops
The health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets in the retail shops
In re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment
In re-wrapping centres the re-wrapped product shall be marked with its original identification marking
Correct
In

Answer 14

The health mark (meat stamp) must not be replaced in wholesale establishments before the meat gets in the retail shops

In re-wrapping centres the re-wrapped product shall be marked with the identification marking of the re-wrapping establishment

Question 15

Correct
In cattle, the last 4 meters of the ileum and the caecum are classified as SRM regarding the intestinal tract
In cattle, the whole intestinal tract is classed as SRM
In sheep, the whole intestinal tract is classed as SRM
In sheep, only the ileum is classed as SRM regarding the intestinal tract

Answer 15

In cattle, the last 4 meters of the ileum and the caecum are classified as SRM regarding the intestinal tract
In sheep, only the ileum is classed as SRM regarding the intestinal tract

Question 16

For which food is the annual sample number determined based on the production figures of the previous year?
Swine
Cattle
Broiler chicken +++
Honey

Answer 16

Broiler chicken +++

Question 17

Which investigation must be performed during the official control of live bivalves?
Faecal contamination of the production area
Measurement of histamine concentration
Biotoxin content of the flesh of live bivalves
Measurement of mercury concentration

Answer 17

Biotoxin content of the flesh of live bivalves

Measurement of mercury concentration

Question 18

What are the advantages of combining chromatographic and mass spectrometric methods? (See Practical XI - book)
More reliable qualitative analysis
More sensitive quantitative analysis
More cost-effective procedures
All statements are true

Answer 18

More sensitive quantitative analysis

Question 19

Which organic acid and what pH was applied successfully during our practice?
Formic acid
pH 6.5
Sorbic acid
pH 4.5

Answer 19

Sorbic acid

pH 4.5

Question 20

Correct
In most European countries single uniform food chain control authority is involved in the official food control
In Hungary, there is a single uniform food chain control authority
In most European countries a single uniform food chain control authority is involved in the official food control
In most European countries multiple authorities with shared responsibilities are involved in the official food contro

Answer 20

In Hungary, there is a single uniform food chain control authority
In most European countries multiple authorities with shared responsibilities are involved in the official food contro

Question 21

Choose the correct answers!
The HACCP plan should be establishment- and product-specific
The GHP plan should be establishment- and product-specific
The GHP concept focuses on the hazards not properly manageable by HACCP
The HACCP concept focuses on the hazards not properly manageable by GHP

Answer 21

he HACCP plan should be establishment- and product-specific

The HACCP concept focuses on the hazards not properly manageable by GHP

Question 22

Choose the correct answers!
In general, the heat resistance of microorganisms reduces as the water activity decreases
In general, the heat resistance of microorganisms increases as the water activity decreases
The heat resistance of microbes is the lowest at the pH optimum of their growth
The heat resistance of microbes is the highest at the pH optimum of their growth

Answer 22

In general, the heat resistance of microorganisms increases as the water activity decreases
The heat resistance of microbes is the highest at the pH optimum of their growth

Question 23

Choose the correct answers!
Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs
Carcasses containing veterinary drugs above the permitted level can be used for production of animal feedstuffs
Carcasses containing prohibited substances must not be used for production of animal feedstuffs
Carcasses containing prohibited substances can be utilized for production of animal feedstuffs

Answer 23

Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs
Carcasses containing prohibited substances must not be used for production of animal feedstuffs

Question 24

Choose the correct answers
The water activity of meat products prepared by quick curing is higher than those prepared by slow curing
The water activity of meat products prepared by quick curing is lower than those prepared by slow curing
Meat products prepared by slow curing must be stored chilled
Meat products prepared by quick curing must be stored chilled

Answer 24

he water activity of meat products prepared by quick curing is higher than those prepared by slow curing
Meat products prepared by quick curing must be stored chilled

Question 25

Choose the correct answers
Moulds usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavorable for bacteria
Yeasts usually multiply faster than bacteria, therefore in spoilage associations mostly moulds become dominant
Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria

Answer 25

Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavorable for bacteria
Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria

Question 26

Choose the correct answers!
The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
The typical, lasting red colour of cured meat products is due to oxymyoglobin
For slow curing with dry salting, exclusively a nitrite-containing curing salt may be used
For slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

Answer 26

The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
For slow curing with dry salting, exclusively a nitrate-containing curing salt may be used

Question 27

Choose the correct answers!
Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria
Heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria
Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes
Based on the 12D principle, the minimum sterilization equivalent is 0.21 minute

Answer 27

Heat resistance of moulds and yeasts is similar to that of mesophilic bacteria
Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes

Question 28

Choose the correct answers!
Heat treatment is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
Freezing is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
Spoilage bacteria can grow even down to -18°C
Spoilage moulds can grow even down to -18°C

Answer 28

Heat treatment is the fundamental method used for destroying microorganisms and inactivating tissue enzymes
Spoilage moulds can grow even down to -18°C

Question 29

Choose the correct answers!
After UHT treatment the milk is packed aseptically
After heat treatment at very high temperature (ESL) the milk is packed aseptically
UHT-treated milk needs cold storage
Milk treated at very high temperature (ESL) needs cold storage

Answer 29

After UHT treatment the milk is packed aseptically

Milk treated at very high temperature (ESL) needs cold storage

Question 30

Choose the correct answers!
The maximum allowed somatic cell count in raw cow’s milk is 100 000/ml
The maximum allowed somatic cell count in raw cow’s milk is 400 000lml
The total plate count at 30°C in raw cow’s milk is maximum 100 000lml
The total plate count at 30°C in raw cow’s milk is maximum 400 000/ml

Answer 30

The maximum allowed somatic cell count in raw cow’s milk is 400 000lml
The total plate count at 30°C in raw cow’s milk is maximum 100 000lml