PQ 5 Flashcards
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.
Both the health mark, and the identification marking shall include the approval number of
the concerned establishment.
126) Which microorganisms are characteristic to spoilage of foods which have a neutral pH and
high water activity?
Moulds
Bacteria
Bacteria
127) Which culture medium is used for detection of Salmonella?
Always lactose-containing medium
Never lactose-containing medium
Never lactose-containing medium
128) Which microorganisms are characteristic to spoilage of foods which have acidic pH and low water activity?
Moulds
Bacteria
Moulds
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
Broiler chicken
130) How the impedance (conductivity) is changed during the multiplication of bacteria?
It always decreases
It always increases
It always increases
131) Which statement is true?
Scombrotoxin is a frequent contaminant of certain fish species
Scombrotoxin is a frequent contaminant of molluscs
Scombrotoxin is a frequent contaminant of certain fish species
132) When is the performance of the cooking test expedient?
In case of every slaughtering
In case of a suspect of sex odour
In case of a suspect of sex odour
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
Obligatory on farms from where the eggs are transported for direct marketing
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
Microbiological spoilage of ice-cooled fish is caused mainly by Pseudomonas species
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
It increases the volume only
136) Choose the CORRECT statement
The HACCP plan should be establishment and product specific
The GHP should be establishment and product specific
The HACCP plan should be establishment and product specific
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
The conditions and rules of food hygiene primarily aim at achieving adequate food safety
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
HACCP is a food safety risk analysis and management system
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
Food chain of animal foodstuff also includes the farm and feed industry
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
Food safety expresses that the food is harmless for human consumption
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
The acid resistance of verotoxin-producing strains is higher than other E.coli strains
142) Choose the CORRECT answer
Listeria monocytogenes is a psychrophilic bacterium
Listeria monocytogenes is a mesophilic bacterium
Listeria monocytogenes is a psychrophilic bacterium
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
As a part of the routine meat inspection of cattle >8 months old, the retropharyngeal LN shall be sliced
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
In cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption
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
The production areas of live bivalve molluscs are classified based on the level of faecal contamination
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
Class A eggs shall be cooled to a temperature <5 degrees celsius in the egg packing centre in order to prevent bacterial contamination
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
In the food law, the hunted wild game is considered a primary product such as the live
animals
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
S.aureus is rather sensitive to heat, it cannot survive the pasteurisation
