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Food Hygiene > PQ 8 > Flashcards

PQ 8 Flashcards

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1
Q

215) Choose the CORRECT answer!
Clostridium botulinum spores may germinate and produce toxin in the honey
Due to low water activity and low pH of honey, even bacterial spores are unable to germinate in
it

A

Clostridium botulinum spores may germinate and produce toxin in the honey

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2
Q

216) Choose the CORRECT answer!
The hunted large game shall be skinned on the sport
The hunted large game must not be skinned on the spot

A

The hunted large game must not be skinned on the spot

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3
Q

217) Choose the CORRECT answer!
In case of drinking water, the test for e.coli as faecal indicator is obligatory
In case of drinking water, the test for c.perfringens as faecal indicator is obligatory

A

In case of drinking water, the test for e.coli as faecal indicator is obligatory

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4
Q

218) What is the base of the preservation effect of salting?
Increasing of the water holding capacity of the meat
Decreasing the water activity of meat

A

Decreasing the water activity of meat

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5
Q

219) Which process has a significant role in the durability of cured, smoked, raw meat products?
Drying during the ripening
Heat treatment during the manufacturing

A

Drying during the ripening

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6
Q

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

A

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

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7
Q

221) The results of the membrane filtration of 100 ml of water was 58 colonies. What is the
microbial count of the sample?
5,8 cfu/ml
0,58 cfu/ml

A

0,58 cfu/ml

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8
Q

222) How the redox potential is changed during the multiplication of bacteria?
It always decreases
It always increases

A

It always decreases

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9
Q

223) Which one is a microbial growth inhibition test?
ROSA test
Delvotest

A

Delvotest

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10
Q

224) Choose the CORRECT answer!
The health mark (meat stamp) 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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11
Q

225) Choose the CORRECT answer!
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 degrees celsius

A

Any food intended for mass catering shall be prepared through safe heat treatment

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12
Q

226) Choose the CORRECT answer!
In re-wrapping centres, the re-wrapping product shall be marked with the identification
marking of the re-wrapping establishment
In re-wrapping centres, the re-wrapped product shall be marked with its original original
identification marking

A

In re-wrapping centres, the re-wrapping product shall be marked with the identification
marking of the re-wrapping establishment

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13
Q

227) Choose the CORRECT answer!
If paratuberculosis is diagnosed at the meat inspection, only the affected organs shall be
condemned
If paratuberculosis is diagnosed at the meat inspection, the whole carcass shall be
condemned

A

If paratuberculosis is diagnosed at the meat inspection, the whole carcass shall be
condemned

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14
Q

228) Choose the CORRECT answer!
In sheep, foot and mouth disease is characterised by vesicle formation in the mouth without
salivation
In goats, FMD is characterised by vesicle formation in the mouth without salivation

A

In goats, FMD is characterised by vesicle formation in the mouth without salivation

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15
Q

229) Choose the CORRECT answer!
Animals suspected for Campylobacter infection can be slaughtered unconditionally
Animals suspected for Campylobacter infection shall be slaughtered separately

A

Animals suspected for Campylobacter infection can be slaughtered unconditionally

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16
Q

230) Choose the CORRECT answer!
Surface contamination of eggs shall be removed by washing in the egg packing centres
Surface contamination of eggs must not be removed by washing in the egg packing
centres

A

Surface contamination of eggs must not be removed by washing in the egg packing
centres

17
Q

231) Choose the CORRECT answer!
The routine post-mortem meat inspection of adult cattle is performed by visual inspection only
The routine post-mortem meat inspection of pigs is performed by visual inspection only

A

The routine post-mortem meat inspection of pigs is performed by visual inspection only

18
Q

232) Choose the CORRECT answer!
As part of the routine meat inspection of cattle >8 months old, the masseters shall be
inspected by incision
As a part of the routine meat inspection of pigs, the masseteres shall be inspected by incision

A

As part of the routine meat inspection of cattle >8 months old, the masseters shall be
inspected by incision

19
Q

233) Choose the CORRECT answer!
In cattle, the last 4 meters of the ileum and the caecum are classed as SRM regarding the
intestinal tract

In cattle, the whole intestinal tract is called as SRM

A

In cattle, the last 4 meters of the ileum and the caecum are classed as SRM regarding the
intestinal tract

20
Q

234) Choose the CORRECT answer!
As a part of the routine meat inspection of pigs, the submaxillary lymph nodes need not
be inspected by incision
As a part of the routine meat inspection of pigs, the submaxillary lymph nodes shall be sliced to
exclude tuberculosis

A

As a part of the routine meat inspection of pigs, the submaxillary lymph nodes need not
be inspected by incision

21
Q

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

A

In pigs, the fact that the meat is fit for human consumption is expressed by the
application of the health mark(meat stamp)

22
Q

236) Choose the CORRECT answer!
Pig meat placed on the market without health (meat stamp) marking shall be declared
unfit for human consumption
Poultry meat placed on the market without health (meat stamp) marking shall be declared unfit
for human consumption

A

Pig meat placed on the market without health (meat stamp) marking shall be declared
unfit for human consumption

23
Q

237) Choose the CORRECT answer!
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

A

The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria

24
Q

238) Choose the CORRECT answer!
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

A

For slow curing with dry salting, exclusively a NITRATE-containing curing salt may be
used

25
Q

239) Choose the CORRECT answer!
The minimum water activity of Pseudomonas species causing frequent spoilage of fresh
meat is high
The minimum water activity of Pseudomonas species causing frequent spoilage of fresh meat is
low

A

The minimum water activity of Pseudomonas species causing frequent spoilage of fresh
meat is high

26
Q

240) Choose the CORRECT answer!
Carcasses containing prohibited substances must not be used for production of animal
feedstuff

Carcasses containing prohibited substances can be utilized for production of animal feedstuffs

A

Carcasses containing prohibited substances must not be used for production of animal
feedstuff

27
Q

241) Choose the CORRECT answer!
Main source of human foodborne viral diseases is the meat contaminated with the faeces
of animals at the slaughterhouse
The most important cause of human foodborne viral diseases is the violation of the rules of
personal hygiene

A

The most important cause of human foodborne viral diseases is the violation of the rules of
personal hygiene

28
Q

242) Choose the CORRECT answer!
Campylobacters are thermophilic bacteria
Campylobacters are mesophilic bacteria

A

Campylobacters are thermophilic bacteria

29
Q

243) Choose the CORRECT answer!
The HACCP plan should be establishment and product specific
The GHP plan should be establishment and product specific

A

The HACCP plan should be establishment and product specific

30
Q

244) Choose the CORRECT answer!
The efficacy of chlorine-containing disinfectants is increased by the elevation of
temperature
The efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

A

The efficacy of chlorine-containing disinfectants is increased by the elevation of
temperature

Food Hygiene (15 decks)

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