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Food Hygiene > PQ 5 > Flashcards

PQ 5 Flashcards

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1
Q

125) Choose the CORRECT answer!
The health mark (meat stamping) shall include the approval number of the concerned
establishment, but is not included in the identification marking.
Both the health mark, and the identification marking shall include the approval number of
the concerned establishment.

A

Both the health mark, and the identification marking shall include the approval number of
the concerned establishment.

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2
Q

126) Which microorganisms are characteristic to spoilage of foods which have a neutral pH and
high water activity?
Moulds
Bacteria

A

Bacteria

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3
Q

127) Which culture medium is used for detection of Salmonella?
Always lactose-containing medium
Never lactose-containing medium

A

Never lactose-containing medium

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4
Q

128) Which microorganisms are characteristic to spoilage of foods which have acidic pH and low water activity?
Moulds
Bacteria

A

Moulds

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5
Q

129) For which species is the annual sample number of residuum monitoring determined based on the production figures of the previous years?
Broiler chicken
Cattle

A

Broiler chicken

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6
Q

130) How the impedance (conductivity) is changed during the multiplication of bacteria?
It always decreases
It always increases

A

It always increases

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7
Q

131) Which statement is true?
Scombrotoxin is a frequent contaminant of certain fish species
Scombrotoxin is a frequent contaminant of molluscs

A

Scombrotoxin is a frequent contaminant of certain fish species

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8
Q

132) When is the performance of the cooking test expedient?
In case of every slaughtering
In case of a suspect of sex odour

A

In case of a suspect of sex odour

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9
Q

133) Where the candling of eggs must be performed?
Obligatory on farms from where the eggs are transported for direct marketing
Obligatory at all small-scale production sites

A

Obligatory on farms from where the eggs are transported for direct marketing

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10
Q

134) Which statement is true?
Microbiological spoilage of ice-cooled fish is caused mainly by Pseudomonas species
Microbiological spoilage of ice-cooled fish is caused mainly by Staphylococcus species

A

Microbiological spoilage of ice-cooled fish is caused mainly by Pseudomonas species

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11
Q

135) What is the role of the added water during the production of red meat products?
It has a temperature control effect
It increases the volume only

A

It increases the volume only

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12
Q

136) Choose the CORRECT statement
The HACCP plan should be establishment and product specific
The GHP should be establishment and product specific

A

The HACCP plan should be establishment and product specific

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13
Q

137) Choose the CORRECT statement
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

A

The conditions and rules of food hygiene primarily aim at achieving adequate food safety

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14
Q

138) Choose the CORRECT statement
HACCP is a food quality risk analysis and management system
HACCP is a food safety risk analysis and management system

A

HACCP is a food safety risk analysis and management system

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15
Q

139) Choose the CORRECT answer
Food chain of animal foodstuff does not include the farm and the feed industry
Food chain of animal foodstuff also includes the farm and feed industry

A

Food chain of animal foodstuff also includes the farm and feed industry

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16
Q

140) Choose the CORRECT answer
Food safety expresses that the food is harmless for human consumption
Food hygiene expresses that the food is harmless for human consumption

A

Food safety expresses that the food is harmless for human consumption

17
Q

141) Choose the CORRECT answer
The acid resistance of verotoxin-producing strains is higher than other E.coli strains
The acid resistance of verotoxin-producing strains is lower than other E.coli strains

A

The acid resistance of verotoxin-producing strains is higher than other E.coli strains

18
Q

142) Choose the CORRECT answer
Listeria monocytogenes is a psychrophilic bacterium
Listeria monocytogenes is a mesophilic bacterium

A

Listeria monocytogenes is a psychrophilic bacterium

19
Q

143) Choose the CORRECT answer
As a part of the routine meat inspection of cattle >8 months old, the retropharyngeal LN shall be sliced
The routine meat inspection of cattle >8 months old shall be performed by visual inspection only

A

As a part of the routine meat inspection of cattle >8 months old, the retropharyngeal LN shall be sliced

20
Q

144) Choose the CORRECT answer!
In cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption
In cattle over 12 months, the skull including the head meat is classed as SRM

A

In cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption

21
Q

145) Choose the CORRECT answer!
The production areas of live bivalve molluscs are classified based on the level of faecal contamination
The production areas of live bivalve molluscs are classified based on the level of marine biotoxin contamination

A

The production areas of live bivalve molluscs are classified based on the level of faecal contamination

22
Q

146) Choose the CORRECT answer!
Class A eggs shall be cooled to a temperature <5 degrees celsius in the egg packing centre in order to prevent bacterial contamination
Class A eggs must not be cooled artificially in the egg packing centre

A

Class A eggs shall be cooled to a temperature <5 degrees celsius in the egg packing centre in order to prevent bacterial contamination

23
Q

147) Choose the CORRECT answer!
In the food law, the hunted wild game is considered a primary product such as the live
animals
In the food law, the hunted wild game is considered an unprocessed product such as the fresh
meat

A

In the food law, the hunted wild game is considered a primary product such as the live
animals

24
Q

148) Choose the CORRECT answer!
S.aureus is rather sensitive to heat, it cannot survive the pasteurisation
S.aureus is rather resistant to heat, it can survive the pasteurisation

A

S.aureus is rather sensitive to heat, it cannot survive the pasteurisation

25
Q

149) Choose the CORRECT answer!
L.monocytogenes is rather resistant to heat, it can survive the pasteurisation
L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation

A

L.monocytogenes is rather sensitive to heat, it cannot survive the pasteurisation

26
Q

150) Choose the CORRECT answer!
Broken eggs must not be used for human consumption
Broken eggs can only be used for manufacture of heat-treated egg products

A

Broken eggs must mot be used for human consumption

27
Q

151) Choose the CORRECT answer!
S.aureus may survive in chocolates and may produce enterotoxins posing a food safety risk
S.aureus may survive in chocolates, but cannot produce enterotoxins posing a food safety risk

A

S.aureus may survive in chocolates, but cannot produce enterotoxins posing a food safety risk

28
Q

152) Choose the CORRECT answer!
Identification marking shall be applied on the packaging of the poultry carcass
Identification marking shall be applied directly to the poultry carcass

A

Identification marking shall be applied on the packaging of the poultry carcass

29
Q

153) Choose the CORRECT answer!
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

A

The serotypes of Salmonella causing typhus in animals are not capable of inducing disease in humans

30
Q

154) Choose the CORRECT answer!
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

A

The infective dose of campylobacters is low, even 100-500 organisms may induce
disease in humans

Food Hygiene (15 decks)

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