PQ 14 Flashcards
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L. monocytogenes is rather resistant to heat, it can survive the pasteurisation
L. monocytogenes Is rather sensitive to heat, it cannot survive the pasteurisation
S. aureus is rather sensitive to heat, it cannot survive the pasteurisation
S. aureus is rather resistant to heat, it can survive the pasteurisation
L. monocytogenes Is rather sensitive to heat, it cannot survive the pasteurisation
S. aureus is rather sensitive to heat, it cannot survive the pasteurisation
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Skimming increases the density of milk
Skimming decreases the density of milk
Mastitis usually increases the electrical conductivity of milk
Mastitis usually reduces the electrical conductivity of milk
Skimming increases the density of milk
Mastitis usually increases the electrical conductivity of milk
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The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
The fermentation of kefir is performed with a mixture of two thermophilic bacteria
For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 minutes
For manufacturing of yoghurts, the milk is pasteurised at low temperature without holding
The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria
For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 minutes
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For manufacturing of butter, the raw cream is pasteurised at low temperature without holding
For manufacturing of butter, the raw cream is pasteurised at high temperature with holding
For manufacturing of butter, the temperature and time conditions used for pasteurisation are due to technological aspects
For manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects
For manufacturing of butter, the raw cream is pasteurised at low temperature without holding
For manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects
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In the EU, the meat inspection rules are laid down in a community regulation
In the EU, the meat inspection rules are laid down in a community directive
In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states
In the EU, the meat inspection rules are laid down in the corresponding legislation shall be adopted by the individual Member states
In the EU, the meat inspection rules are laid down in a community regulation
In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states
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Small capacity slaughterhouses need not be approved only registered by the authority
Small capacity slaughterhouses need also be approved by the authority
At the slaughterhouse, pigs shall only be bled in a suspended position
In a small capacity slaughterhouse, pigs can also be bled in a horizontal position
Small capacity slaughterhouses need also be approved by the authority
At the slaughterhouse, pigs shall only be bled in a suspended position
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In the game processing establishment, the meat inspection of hunted game is performed by the trained person
In the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian
In the game processing establishment, the post mortem meat inspection of large games shall be performed by the official
veterinarian on skinned animals
In the game processing establishment, the post mortem meat inspection of large games shall be performed by the official
veterinarian on unskinned animals
In the game processing establishment, the meat inspection of hunted game is performed by an official veterinarian
In the game processing establishment, the post mortem meat inspection of large games shall be performed by the official
veterinarian on unskinned animals
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Establishments operating under the scope of the regulation 853l2004lEC shall be approved
All food establishments shall be approved by the competent authority
Approval process of a food establishment needs a previous on-site visit
Registration process of a food establishment needs a previous on-site visit
Establishments operating under the scope of the regulation 853l2004lEC shall be approved
Approval process of a food establishment needs a previous on-site visit
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Any food intended for mass catering shall be prepared through safe heat treatment
Any food intended for mass catering shall be prepared through heat treatment at temperatures exceeding 100°C
Offal from pigs shall be stored in a catering establishment at < 7°C
Offal from pigs shall be stored in a catering establishment at < 4°C
Any food intended for mass catering shall be prepared through safe heat treatment
Offal from pigs shall be stored in a catering establishment at < 4°C
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The EU legislation does not quantify the frequency of official controls
According to the corresponding EU legislation, food processing establishments shall be controlled at least annually
Conformity of the monitoring procedures with the critical limits is a major element of the GHP audit
Conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit
The EU legislation does not quantify the frequency of official controls
Conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit
At what stage of the food analytical procedure may a vet be responsible (Practical 2)
Sampling
Sample preparation???
Determining the analytical strategy, carrying out the analysis
Interpretation of results
What were the applied technology steps during peasant sausage manufacture in the Technology lab? (Practical 4)
Inoculation of meat with starter culture??
Stuffing
Smoking
Heat treatment (cooking)
Stuffing
Smoking
Which word is not among the terms behind the abbreviation RASFF? Livestock Feed Water Food
Water
Livestock
Which regulations are in force in relation to official controls of foodstuffs?
a) 882/2004/EC
b) 854/2004/EC
c) 178/2002/EC
d) 625/2017/EC
c) 178/2002/EC
d) 625/2017/EC
