PQ Flashcards
Choice the correct statement
HACCP includes general industry characteristics
GHP includes general industry characteristics
The GHP approach is plant and product specific
The HACCP system is plant and product specific
GHP includes general industry characteristics
The HACCP system is plant and product specific
Correct
Coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
C. Burnetti is rather sensitive to heat it cannot survive the pasteurisation
Zoonotic EHEC strains are rather resistance to heat they can survive the pasteurisation
Zoonotic EHEC strains are rather sensitive to heat they cannot survive the pasteurisation
Coxiella burnetii is rather resistant to heat, it can survive the pasteurisation
Zoonotic EHEC strains are rather sensitive to heat they cannot survive the pasteurisation
Which two of the following sentences are true about clostridia?
Obligate aerobes
Produce spores
Are the perfect indicators of the effectiveness of the chlorination
Are able to reduce sulfite to sulfide
Produce spores
Are able to reduce sulfite to sulfide
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
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
Correct
Milk collecting centers 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
Milk houses are not subjects to approval because these are parts of the primary production
Wholesale cold stores are subject of approval
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
60 for 30 min
80 for 20 min
What is typical for hungarian Trappist cheese made also during the practice
Rennet coagulated
Acid coagulated
Prespressing under whey
Irregular holes
Rennet coagulated
Prespressing under whey
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
Faecal contamination of the production area
Biotoxin content of the flesh of live bivalves
What are the advantages of combining chromatographic and mass spectrometric methods? More reliable qualitative analysis More sensitive quantitative analysis More cost-effective procedures All statements are true
More reliable qualitative analysis
More sensitive quantitative analysis
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
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
Choose the correct answers
The serotypes of salmonella causing typhus in animals are capable of inducing disease in humans
The serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans
Salmonella enteritidis is the serotype that causes the most foodborne salmonellosis in humans
Salmonella gallinarum is the serotype that causes the most foodborne salmonellosis in humans
The serotypes of salmonella causing typhus in animals are not capable of inducing disease in humans
Salmonella enteritidis is the serotype that causes the most foodborne salmonellosis in humans
Choose the correct answers
The toxin produced by S. aureus in the food is a neurotoxin that causes a flaccid paralysis of the muscles
The toxin of S. aureus produced in the food is an emetic one
The toxins produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling
The botulinum toxin is heat resistant and can only be inactivated by long boiling
The toxin of S. aureus produced in the food is an emetic one
The toxins produced by S. aureus in the food is heat resistant and can only be inactivated by long boiling
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
After UHT treatment the milk is packed aseptically
Milk treated at very high temperature (ESL) needs cold storage
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
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
Choose the correct answers!
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
Choose the correct answers!
Cheesemaking is based on the coagulation of caseins
Cheesemaking is based on the coagulation of milk fats
Late blowing of hard cheeses resulting in large holes are caused by clostridia
Late blowing of hard cheeses resulting in large holes are caused by coliforms
Cheesemaking is based on the coagulation of caseins-
Late blowing of hard cheeses resulting in large holes are caused by clostridia
Choose the correct answers
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
Choose the correct answers!
- 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 high temperature with holding
For manufacturing of butter, the temperature and time conditions used for pasteurisation are due to food safety aspects
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
For quick curing, nitrite-containing salt mix is used
The products prepared by slow curing are microbiologically more stable
Which organic acid and what pH was applied successfully during our practice? Formic acid pH 6.5 Sorbic acid pH 4.5
Sorbic acid
pH 4.5
Choose the correct answers!
- The infective dose of salmonellae is low, even 100-500 organisms may induce disease in humans
- The infective dose of campylobacters is low, even 100-500 organisms may induce disease in humans
- The infective dose of EHEC strains is lower than that of other E. coli strains
- The infective dose of EHEC strains is higher than that of other E. coli strains
- The infective dose of campylobacters is low, even 100-500 organisms may induce disease in humans
- The infective dose of EHEC strains is lower than that of other E. coli strains
Select the correct statements
- Cold smoking of meat products is less effective against moulds than bacteria
- Cold smoking of meat products is more effective against mould than bacterial post-infection
- Deterioration of refrigerated meat products with shielding gas is mainly caused by aerobic bacteria
- Deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria
Cold smoking of meat products is less effective against moulds than bacteria
-Deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria
Select the correct statements
- At lower water activity, deterioration marinated/smoked etc meat products is done by mainly gram + bacteria
- At lower water activity deterioration marinated/smoked etc meat products is done by mainly gram - bacteria
- Deterioration of fresh meat caused mainly by gram + bacteria
- Deterioration of fresh meat caused mainly by gram - bacteria
- At lower water activity, deterioration marinated/smoked etc meat products is done by mainly gram + bacteria
- Deterioration of fresh meat caused mainly by gram - bacteria
Choose the correct statement
- Spoilage of raw marinated meat products is mainly caused by gram + bacteria
- Spoilage of raw marinated smoked meat products is mainly caused by gram - bacteria
- Spoilage of fresh meat is mainly caused by gram + bacteria
- Spoilage of fresh meats is mainly caused by gram - bacteria
- Spoilage of raw marinated meat products is mainly caused by gram + bacteria
- Spoilage of fresh meats is mainly caused by gram - bacteria
Choose the CORRECT answers
- Spoilage is a profound qualitative change of the food
- Spoilage is a profound safety change of the food
- Microbiological spoilage is mostly caused by bacteria and moulds
- Microbiological spoilage is mostly caused by bacteria and viruses
- Spoilage is a profound qualitative change of the food - spoilage definition: profound quality change of food
- Microbiological spoilage is mostly caused by bacteria and moulds
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
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
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
Only low conductivity broth may be used for impedance measurement
The endotoxin is a lipopolysaccharide from the cell wall of gram-negative bacteria
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
- The frankfurters distributed in shops/supermarkets are already heat treated therefore they can be eaten cold
- The frankfurters distributed in shops/supermarkets are already heat treated we heat them up only for better consumer experience
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
- 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
Choose the correct answers:
- Retail supermarkets are subject of approval according to the regulating 853/2004/EC
- Retail supermarkets are not subject of approval according to the regulating 853/2004/EC
- Mass caterers are subject to approval according to the regulating 853/2004/EC
- Mass caterers are not subject to approval according to the regulating 853/2004/EC
- Retail supermarkets are not subject of approval according to the regulating 853/2004/EC
- Mass caterers are not subject to approval according to the regulating 853/2004/EC
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
- 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
Choose the correct answers!
- If the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent
- If the meat inspection reveals a generalised infection, the decision depends on the causative agent detected
- If we detect Trueperella pyogenes from one single organ, only the affected organ shall be condemned and the other parts of the carcass can be declared fit for human consumption
- If we detect trueperella pyogenes from one single organ, the whole carcass shall be declared unfit for human consumption
- If the meat inspection reveals a generalised infection, the meat is unfit for human consumption irrespective of the causative agent
- If we detect Trueperella pyogenes from one single organ, only the affected organ shall be condemned and the other parts of the carcass can be declared fit for human consumption
Choose the correct answers
- 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
Choose the correct answers!
The rules of small-scale production of foods of animal origin are regulated on EU level
The rules of small-scale production of foods of animal origin shall be determined nationally
Mass catering belongs to retail operations
Mass catering belongs to wholesale operations
The rules of small-scale production of foods of animal origin shall be determined nationally
Mass catering belongs to retail operations
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
The typical, lasting red colour of cured meat products is due to nitrosomyoglobin
For slow curing with dry salting, exclusively a nitrite-containing curing salt may be used
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 control
- 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 control
Choose the correct answers!
- 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
