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Food Hygiene > PQ 9 > Flashcards

PQ 9 Flashcards

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1
Q

245) Choose the CORRECT answer!
The toxin 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

A

The toxin produced by S. aureus in the food is heat resistant and can only be inactivated
by long boiling

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2
Q

246) Choose the CORRECT answer!
The microbiological regulation of the EU differentiates food safety and process hygiene criteria
The microbiological regulation of the EU differentiates food hygiene and food quality criteria

A

The microbiological regulation of the EU differentiates food safety and process hygiene criteria

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3
Q

247) Choose the CORRECT answer!
Salmonellae are mesophilic organisms
Salmonellae are thermophilic organisms

A

Salmonellae are mesophilic organisms

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4
Q

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

A

Listeria monocytogenes is a psychrophilic bacterium

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5
Q

249) Choose the CORRECT answer!
Campylobacters usually form a biofilm on the surfaces
L.Monocytogenes usually forms a biofilm on the surfaces

A

L.Monocytogenes usually forms a biofilm on the surfaces

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6
Q

250) Choose the CORRECT answer!
Patulin may be produced mostly in fruits causing the contamination of apple juices
Zeralenone may be produced mostly in fruits causing contamination of apple juices

A

Patulin may be produced mostly in fruits causing the contamination of apple juices

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7
Q

251) Choose the CORRECT answer!
Beta-agonists are illegal growth promotants, but can be used for therapy
Beta-agonists are not allowed for use in food-producing animals, at all

A

Beta-agonists are illegal growth promotants, but can be used for therapy

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8
Q

252) Choose the CORRECT answer!
Scombrotoxin is a biogenic amine
Scombrotoxin is a mycotoxin

A

Scombrotoxin is a biogenic amine

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9
Q

253) Choose the CORRECT answer!
The water activity of meat products prepared by quick curing is higher than those
prepared by slow curing
The water activity of meat products prepared by quick curing is lower than those prepared by
slow curing

A

The water activity of meat products prepared by quick curing is higher than those
prepared by slow curing

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10
Q

254) Choose the CORRECT answer!
Thermisation is a gentle heat treatment after which the phosphatase test remain positive
Thermisation is a mild pasteurisation after which the phosphatase test becomes negative

A

Thermisation is a gentle heat treatment after which the phosphatase test remain positive

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11
Q

255) Choose the CORRECT answer!
The primary objective of pasteurisation is to destroy all forms of pathogenic bacteria
The primary objective of pasteurisation is to destroy the vegetative forms of pathogenic
bacteria

A

The primary objective of pasteurisation is to destroy the vegetative forms of pathogenic
bacteria

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12
Q

256) 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

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13
Q

257) Choose the CORRECT answer!
For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 mins
For manufacturing of yogurts, the milk is pasteurised at low temperature without holding

A

For manufacturing of yoghurts, the milk is pasteurised at high temperature for 2-3 mins

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14
Q

258) Choose the CORRECT answer!
As a part of the ante mortem health inspection at the farm, each single cattle must be
identified
As a part of the ante mortem health inspection at the farm, each single pig must be identified

A

As a part of the ante mortem health inspection at the farm, each single cattle must be
identified

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15
Q

259) Choose the CORRECT answer!
Campylobacter jejuni cannot get into the egg through its pores causing a secondary
contamination of it
Campylobacter jejuni can get into the egg through its pores causing a secondary
contamination of it

A

Campylobacter jejuni can get into the egg through its pores causing a secondary
contamination of it

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16
Q

260) Choose the CORRECT answer!
If hydatid cysts of Echinococcus granulosus are found in the liver, only the affected
organ shall be condemned
If hydatid cysts of echinococcus granulosus are found in the liver, the whole carcass shall be
declared unfit for human consumption

A

If hydatid cysts of Echinococcus granulosus are found in the liver, only the affected
organ shall be condemned

17
Q

261) Choose the CORRECT answer!
In case of localized, single-cyst cysticercosis in cattle, only the affected parts shall be
condemned and other parts may be declared fit for human consumption after cold
treatment
In case of localized, single-cyst cysticercosis in cattle, only the affected parts shall be
condemned and other parts may be declared fit for human consumption without treatment

A

In case of localized, single-cyst cysticercosis in cattle, only the affected parts shall be
condemned and other parts may be declared fit for human consumption after cold
treatment

18
Q

262) Choose the CORRECT answer!
If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human
consumption
If imperfect bleeding is diagnosed, the meat can be used for human consumption after heat
treatment

A

If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human
consumption

19
Q

263) Choose the CORRECT answer!
Mass caterers are subject to approval according to the regulation 853/2004/EC
Mass caterers are not subject to approval according to the regulation 853/2004/EC

A

Mass caterers are not subject to approval according to the regulation 853/2004/EC

20
Q

264) Choose the CORRECT answer!
Retail distribution of foodstuffs of animal origin shall be regulated nationally
Retail distribution of foodstuffs of animal origin is regulated at regulation 853/2004/EC

A

Retail distribution of foodstuffs of animal origin shall be regulated nationally

21
Q

265) Choose the CORRECT answer!
In the EU, it is Member States competence to define their official control organisation
In the EU, the official control organisations are defined in the official control regulation

A

In the EU, it is Member States competence to define their official control organisation

22
Q

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

A

Mass catering belongs to retail operations

23
Q

267) 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

24
Q

268) Choose the CORRECT answer!
As a part of the routine meat inspection of pigs, the bronchial and mediastinal lymph nodes shall
be sliced
As a part of the routine meat inspection of cattle >8 months old, the bronchial and the
mediastinal lymph nodes shall be sliced

A

As a part of the routine meat inspection of cattle >8 months old, the bronchial and the
mediastinal lymph nodes shall be sliced

25
Q

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

A

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

26
Q

270) Choose the CORRECT answer!
If the meat inspection reveals a generalised infection, the meat is unfit for human
consumption irrespective of the causative agent
If the meat inspection reveal a generalised infection, the decision depends on the causative
agent detected

A

If the meat inspection reveals a generalised infection, the meat is unfit for human
consumption irrespective of the causative agent

27
Q

271) Which statement is true?
The acidic smell and taste of heat-treated meat products is caused mainly by lactobacilli
The acidic smell and taste of heat-treated meat products is caused mainly by
pseudomonas

A

The acidic smell and taste of heat-treated meat products is caused mainly by lactobacilli

28
Q

272) Choose the CORRECT answer!
Once a week, minimum 15 poultry carcasses shall be tested for surface salmonella
contamination
Every poultry carcass shall be tested for surface salmonella contamination at the
slaughterhouse

A

Once a week, minimum 15 poultry carcasses shall be tested for surface salmonella
contamination

29
Q

273) Choose the CORRECT answer!
The EU legislation does not quantify the frequency of official controls
According to the corresponding EU legislation, food processing establishments shall be
controlled at least annually

A

The EU legislation does not quantify the frequency of official controls

30
Q

274) Choose the CORRECT answer!
Milk collecting centres are not subject to approval because these are part of the primary
production
Milk houses are not subject to approval because these are parts of the primary
production

A

Milk houses are not subject to approval because these are parts of the primary
production

Food Hygiene (15 decks)

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