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Food Hygiene > PQ 3 > Flashcards

PQ 3 Flashcards

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1
Q

4) Which statement is true?
The spoilage of dried foodstuff is caused by moulds
The spoilage of dried foodstuff is caused by pseudomonas

A

The spoilage of dried foodstuff is caused by moulds

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2
Q

65) Which is characteristic to natural casings which are used during the production of stuffed
meat products?
They have got good smoke permeability
They are well suited to automated system

A

They have got good smoke permeability

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3
Q

66) Which property is generally characteristic to Salmonella?
Production of hydrogen sulphide
Urea is decomposed by it

A

Production of hydrogen sulphide

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4
Q

67) Which is characteristic to butter?
It is a water in oil (W/O) emulsion
It is an oil in water (O/W) emulsion

A

It is a water in oil (W/O) emulsion

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5
Q

68) Choose the CORRECT answer!
Mass catering belongs to retail operations
Mass catering belongs to wholesale operations

A

Mass catering belongs to retail operations

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6
Q

69) Choose the CORRECT answer!
Only, the food establishments operating under the scope of the Regulation 853/2004/EC
shall be approved
All food establishments shall be approved by the competent authority

A

Only, the food establishments operating under the scope of the Regulation 853/2004/EC
shall be approved

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7
Q

70) Choose the CORRECT answer!
In Ireland, there is a single uniform food chain control authority
In Hungary, there is a single uniform food chain control authority

A

In Hungary, there is a single uniform food chain control authority

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8
Q

71) Choose the CORRECT answer!
Human disease caused by Yersinia enterocolitica are mainly due to the consumption of raw or
underdone beef
Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of
raw or underdone pork

A

Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of
raw or underdone pork

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9
Q

72) Choose the CORRECT answer!
The minimum water activity of campylobacters is lower than that of salmonellae
The minimum water activity of campylobacters is higher than that of salmonellae

A

The minimum water activity of campylobacters is higher than that of salmonellae

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10
Q

73) Choose the CORRECT answer!
Salmonella Enteritidis is the serotype that causes the most food-borne salmonellosis in
humans.
Salmonella Gallinarum is the serotype that causes the most food-borne salmonellosis in
humans

A

Salmonella Enteritidis is the serotype that causes the most food-borne salmonellosis in
humans.

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11
Q

74) Choose the CORRECT answer!
Heterocyclic amines can be formed during the frying of foods of high carbohydrate content
Heterocyclic amines can be formed during the frying of meat.

A

Heterocyclic amines can be formed during the frying of meat.

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12
Q

75) Choose the CORRECT answer!
Polycylic aromatic hydrocarbons (PAHs) can be generated during the frying of foods of high
carbohydrate content
Acrilamide can be generated during the frying of food of high carbohydrate content

A

Acrilamide can be generated during the frying of food of high carbohydrate content

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13
Q

76) Choose the CORRECT answer!
Candling shall be performed only at those farms that deliver egg for direct sale on the market
Candling shall be performed at all farms that produce eggs for human consumption

A

Candling shall be performed only at those farms that deliver egg for direct sale on the market

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14
Q

77) Choose the CORRECT answer!
Any hunted large game shall be eviscerated on the spot as soon as possible.
The hunted large game shall be eviscerated in the game collection centre

A

Any hunted large game shall be eviscerated on the spot as soon as possible.

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15
Q

78) Choose the CORRECT answer!
Cadmium mostly occurs as a surface contaminant of plants and can be removed by thorough
washing
Lead mostly occurs as a surface contaminant of plants and can be removed by thorough
washing

A

Lead mostly occurs as a surface contaminant of plants and can be removed by thorough
washing

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16
Q

79) Choose the CORRECT answer!
Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment
Organophosphates are highly lipid soluble compounds with a tendency to persists in the environment

A

Chlorinated hydrocarbons are highly lipid-soluble compounds with a tendency to persist in the environment

17
Q

80) Choose the CORRECT answer!
Emergency slaughter involves the urgent bleeding of animals being suspected of infectious
disease
Emergency slaughter means the urgent bleeding of healthy, injured animals

A

Emergency slaughter means the urgent bleeding of healthy, injured animals

18
Q

81) Choose the CORRECT answer!
If the food chain information is missing at the time of decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for max. 24h
If the food chain information is missing at the time of decision about the slaughter, the slaughter
shall be banned.

A

If the food chain information is missing at the time of decision about the slaughter, the slaughter can be permitted by ordering the meat to be detained for max. 24h

19
Q

82) Choose the CORRECT answer!
The complementary bacteriological meat inspection aims to detect conditions associated
with bacterial dissemination
The complementary bacteriological meat inspection ams to detect the surface contamination of
the carcasses at the slaughterhouse

A

the complementary bacteriological meat inspection aims to detect conditions associated
with bacterial dissemination

20
Q

83) Choose the CORRECT answer!
The meat of emaciated animals can be used for human consumption after heat treatment if the causative agent is non-zoonotic
The meat of emaciated animals is unfit for human consumption irrespective of other aspects

A

The meat of emaciated animals is unfit for human consumption irrespective of other aspects

21
Q

84) Choose the CORRECT answer!
The official veterinarian shall perform individual meat inspection of fish
The official veterinarian shall perform the meat inspection of fish on a batch basis only

A

The official veterinarian shall perform the meat inspection of fish on a batch basis only

22
Q

85) Choose the CORRECT answer!
In the game collection centre, the post mortem meat inspection of large games shall be
performed by the official veterinarian on unskinned animals
In the game collection centre, the post mortem meat inspection of large games shall be
performed by the official veterinarian on skinned animals only.

A

In the game collection centre, the post mortem meat inspection of large games shall be
performed by the official veterinarian on unskinned animals

23
Q

86) Choose the CORRECT answer!
Wine is safe in microbiological terms, as pathogenic bacteria can not survive in it
Depending on the environmental conditions, Listeria Monocytogenes can survive in the wine
posing a food safety risk

A

Wine is safe in microbiological terms, as pathogenic bacteria can not survive in it

24
Q

87) Choose the CORRECT answer!
Pigs are stunned by carbon dioxide stunning
At the slaughterhouse, pigs are stunned by mechanical stunning

A

Pigs are stunned by carbon dioxide stunning

25
Q

88) Choose the CORRECT answer!
Cattle is stunned by carbon dioxide stunning
Cattle is stunned by mechanical stunning

A

Cattle is stunned by mechanical stunnin

26
Q

89) Choose the CORRECT answer!
In poultry, the fact that the meat is fit for human consumption is expressed by the application of the identity mark
In poultry, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp)

A

In poultry, the fact that the meat is fit for human consumption is expressed by the application of the identity mark

27
Q

90) Choose the CORRECT answer!
The routine meat inspection of young bovine animals (<8 months) shall be performed visually
The routine meat inspection of young bovine animal (<8months) shall be performed by
visual inspection, palpation and incision

A

Thee routine meat inspection of young bovine animal (<8months) shall be performed by
visual inspection, palpation and incision

28
Q

91) Choose the CORRECT answer!
Rodding means the ligation of the oesophagus before the rumen
Rodding means the ligation of the rectum in order to prevent faecal contamination

A

Rodding means the ligation of the oesophagus before the rumen

29
Q

92) Choose the CORRECT answer!
As a part of the routine meat inspection of cattle >8 months old, the trachea shall be
opened lengthwise
As a part of the routine meat inspection of cattle >8 months old, the trachea shall be inspected
visually

A

As a part of the routine meat inspection of cattle >8 months old, the trachea shall be
opened lengthwise

30
Q

93) Choose the CORRECT answer!
Moulds and yeasts prefer a more acidic pH than bacteria
Moulds and yeasts prefer a more alkalinic pH than bacteria

A

Moulds and yeasts prefer a more acidic pH than bacteria

31
Q

94) Choose the CORRECT answer!
Water activity of foods is characterised by the aw value
Redox potential of foods is characterised by the aw value

A

Water activity of foods is characterised by the aw value

Food Hygiene (15 decks)

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