Food Hygiene Final Flashcards

Question

Which of these are allergens? - Sesame seeds - Parlsey - Anise/aniseed - Mustard

Answer 1

- Sesame seeds - Mustard

Answer 2

- Nutritional claim - Alcohol content in the case of bakery products

Answer 3

- It is with indirect contact with the food, it is the outermost protection of batches - It can be divided into smaller units, called the secondary packaging

Answer 4

- It gives information from the storage condition of food even before buying the product - It is capable to show the actual temperature of the given product

Answer 5

- It may contribute to healthy brain functions - It plays a role in proper function of the immune system

Answer 6

- When the smoke flavour is produced with using smoke aroma for the surface treatment on the product - When the smoke flavour is produced with injection the smoke aroma into the product

Answer 7

- Waste management covers waste utilization - Waste management covers waste disposal

Answer 8

- Hazardous material - May be treated together with the main mass flows

Answer 9

- Precise records shall be kept about it - Food hygiene rules shall strictly apply

Answer 10

- It is done within the same industry - Only the reuse at the site of waste generation belongs to this term

Answer 11

- Generally low water content - All can get back to the nature with the natural cycling of biomass

Answer 12

- The professional defines the sub-term of secondary raw materials within the term of waste - The legal definition is more concrete, concise

Answer 13

- The approval number of the egg packing centre - The type of housing

Answer 14

- Salmonella spp - Enterobacteriaceae

Answer 15

- High pH - Cuticle

Answer 16

- The size of the air space - The consistency of albumin

Answer 17

- Air space more than 6mm - Liquid albumin

Answer 18

- Egg packing centre - Egg processing plant

Answer 19

- It certifies that the egg is fit for human consumption without heat treatment - The yolk is slightly mobile

Answer 20

- The type of housing - The ISO code of the country

Answer 21

-To avoid faecal contamination during transport - In order to empty the gastrointenstinal tract to reduce the risk of injury during evisceration

Answer 22

- Chilling of the carcass - Chilling of the offals

Answer 23

- In fixed cages - In mobile crates

Answer 24

- 50-54C in case of air chilling - 55-60C in case of immersion chilling

Answer 25

- Swine - Poultry

Answer 26

- In case of poultry on the packaging - In case of rabbit on the packaging

Answer 27

- No, in both cases, zero tolerance is defined, which means salmonella cannot be present - No, as Salmonella count for meat products intended to be eaten raw is 0/25g, for poultry meat intended to be eaten cooked is 0/25g

Answer 28

- Lyoner - Bologna-type sausages

Answer 29

- Hungarian winter salami - Snack sausage

Answer 30

-Ripening is done by stepwise temperature decrease and starting at higher ripening temperature, than by traditional dry sausage - Microflora is composed of lactobacillus species, salt resistant and nitrate reducing micrococcus & enterococcus species

Answer 31

- The main difference is in processing, as by slow curing the product is made with salt, nitrites or nitrates for preservation, colour & taste development. Therefore meat parts are merged or surface treated with salts and ripened - After slow curing, the cured meat part can be ripened even for 1 year, which is not typical for fast curing.

Answer 32

- Smoking, cooking - Cold storage

Answer 33

- Only difference is in the diameter of these products - One of these products has a caliber of min. 26 mm and the other 55 mm

Answer 34

-Trained person must have 10 years experience - Trained person must have hunters certificate issued by the state and special exam for examination

Answer 35

-The hunted game can be marketed to final consumer in small amounts only - The hunted game can be marketed to catering facility in small amount only

Answer 36

- If there are no signs or abnormalities that pose potential risk to public health - If there is no expressed organoleptic changes

Answer 37

- The stock must be continuously investigated by a veterinarian - Farm has to be adequate premises to perform the hygienic slaughter

Answer 38

- Large game can be eviscerated on the site - Small game must be supended in pair on metal rod

Answer 39

- The establishment must have an adequate cold store to suspended store of the carcasses - Drinking water quality must be used in the establishment to all processes

Answer 40

- Udder and genitals - Masseters

Answer 41

- Category 2 if it comes from a herd which is proven to be BSE free - Category 3 if it complies with regulation (EC) No 99/2001

Answer 42

- Tool disinfection min 82 C - Hand washing water min 42 C

Answer 43

- 7 C for the carcass - 3 C for the offals

Answer 44

- Retropharyngeal lymph nodes - Masseter muscles

Answer 45

- Palpation of the organs can cause cross-contamination of the carcass - Incision of the organs can cause cross contamination of the carcass

Answer 46

- They are collected in containers marked SRM - Poured with heat-resistant blue paint

Answer 47

- The animal immediately collapses without trying to stand up - No corneal reflex

Answer 48

- Lungs - Mesenterial lymph nodes

Answer 49

- Removing fluff - Reduction of germ counts on the surface of the skin

Answer 50

- Ear roots - Eyes

Answer 51

- Enterobacteriaceae - Salmonella

Answer 52

- In case of gas stunning 30s - In case of electronic stunning 20s

Answer 53

- By carbon dioxide gas chambers - With electrodes placed on the head

Answer 54

- On a tray in case of white offals - Hung in case of red offals

Answer 55

- The rectum is tied off - The rectum is closed by a polyethylene bag

Answer 56

- Fit for human consumption carcass of a rabbit - If the carcass of the slaughtered cattle contain SRM

Answer 57

- The bodies of wild game suspected of a disease with public animal health risk - The category with the highest risk, generally it must be destroyed

Answer 58

- The wastewater products of slaughterhouses not handling ruminants - Faeces

Answer 59

- The last four metres of the colon - The tonsils

Answer 60

- It is caused by abnormal prions - It is caused by abnormal proteins

Answer 61

- Filter paper method with grau-hamm device - Measuring the dripping loss

Answer 62

- The spinal cord - The skull

Answer 63

- Nessler's test - Eber's test

Answer 64

- The pH remains high - It is suitable for bacterial growth

Answer 65

- Horse - Pig

Answer 66

- 2017/625/EC - 2019/627/EC

Answer 67

- The meat inspection of pigs is based on visual inspection - The meat inspection is simpler in young cattles than adult cattles

Answer 68

- Treatment and their withdrawal period - The information about the authorized veterinarian responsible for the farm

Answer 69

- It has paler brownish color - It has odor of lactic acid

Answer 70

- Robert von Ostertag - father of meat inspection - Robert Koch - discovery of the causative of anthrax

Answer 71

- The official permission of the vehicle for the transport of live animals - With appropriate qualifications of the vehicle crew

Answer 72

- Adequate ventilation - Ensuring a species specific natural posture

Answer 73

-Official inspection will be performed by the official auxiliary withholding the parts showing the lesion - Auxiliary staff are regularly checked by a veterinarian

Answer 74

- Data of the farm - Data of the medication of the animals

Answer 75

- Visual inspection - Body temperature measurement

Answer 76

- The animals show signs of exhaustion - The assessment of the health status of the animals requires further examination

Answer 77

- The whole carcass of cattle suspected for TSE is considered SRM - Abnormal behaviour is a sign of disease

Answer 78

- Sexual odour - Insufficient bleeding

Answer 79

- Sexual odor - Young age (<7 days)

Answer 80

- It greatly depends on food chain information - It depends on the live animal inspection at the farm

Answer 81

- Cooking test - Trichinella examination

Answer 82

- They are contractile element of the muscle - They are structural unit of the striated muscle

Answer 83

- It is the lighter band of the sarcomere - Its main component is the actin

Answer 84

- They have main role in degradation of sarcoplasmic proteins - They may have important role in aging of flesh of fish

Answer 85

- Rigor mortis develops as a result of anaerobic glycolysis - Rigor mortis develops because of the lack of ATP

Answer 86

- Mincing of meat - Adding of inorganic salt

Answer 87

- The aerobic glycolysis that produces 36 ATP molecules from 1 glucose molecule - Reactions series of 3 reactions such as glycolysis, oxidative decarboxylation and oxidative phosphorylation

Answer 88

-They have a role in aging of poultry meat - They catalyze the degradation of interstitial tissue proteins

Answer 89

- It has high biological value - It has low carbohydrate content

Answer 90

- DFD meat aging - Lipochromatosis

Answer 91

- The increased pH is due to ammonia - It takes around 45 minutes

Answer 92

- By checking the solubility of the yellow pigment - Looking for signs of disease, malaise in the live animal *Open for correction but these two seem most correct- may be "with cooking test"

Answer 93

- Oxymyoglobulin - Metmyoglobulin

Answer 94

- The aim is to track the movement of animals and animal products (among other things) - It must be used during the trade between member states *Open for correction - may be " It must be used when importing from a third country"

Answer 95

- Alcoholic beverages - Food additives

Answer 96

- EU member states - Switzerland, Norway, Iceland and Liechtenstein

Answer 97

- Livestock - Water

Answer 98

- The concerned product was destroyed - The concerned product was withdrawn from the market

Answer 99

- It means the slaughter of injured animals - The meat can be fit for human consumption

Answer 100

- Farm-fresh gastronomy service - Poultry and rabbit slaughter of small scale producers

Answer 101

- 100 turkeys - 100 waterfowl

Answer 102

- Cattle passports - Animal Health Certificate

Answer 103

- Verification of transport documents - Simplified clinical examinations

Answer 104

- Peritoneum - Kidney

Answer 105

- Cooking - Steaming

Answer 106

- UV light - Ozone

Answer 107

- In case of septicaemia, the whole carcass is unfit for human consumption - The presence of non-pathogenic bacteria in several organs makes the whole carcass fit for human consumption

Answer 108

- HACCP is a food- safety rick analysis and management system - HACCP concept is based on the good hygiene practise

Answer 109

- In general, the water activity demand of Gram-negative bacteria is higher than the Gram-positive ones - In general, the water activity demand of the bacteria is higher than the yeasts

Answer 110

- Food chain of animal foodstuffs also includes the farm and the feed industry - Food quality is based primarily on consumer's expectations

Answer 111

- The F0 value is technological characteristic expressing the thermal death time equivalent at 121.1 C for the applied heat treatment procedure - According to the 12D principle, the food microbiological safety requirements is F=2.52 minutes

Answer 112

- The D value is the time needed to a decimal reduction of the live cell count - The Z value is the temperature increase necessary for a tenfold reduction of the thermal death time

Answer 113

-In case of food poisoning, the causative agent produces exotoxin in the food - In case of toxico-infection, the causative agent produces exotoxin in the GI tract

Answer 114

- The HACCP plan should be establishment and product-specific - The HACCP concept focuses on the hazards not properly manageable by GHP

Answer 115

- The infective dose of Campylobacter is low, even 100-500 organisms may induce disease in humans - The infective dose of EHEC strains is lower than that of other E.coli strains

Answer 116

- Botulinum toxin is a neurotoxin that causes flaccid paralysis of the muscles - The diarrhoetic toxin of Bacillus cereus is heat sensitive

Answer 117

- L. monocytogenes usually forms a biofilm on the surfaces - The clinical symptoms caused by L. monocytogenes in humans are characterized mostly by extraintestinal signs

Answer 118

- Listeria monocytogenes is a psychrophilic bacterium - Salmonella enteritidis is a mesophilic bacterium

Answer 119

- Yersinia enterocolitica is a psychrophilic bacterium - Yersinia enterocolitica typically cause intestinal signs in humans

Answer 120

- Acrylamide can be generated during the frying of foods of high carbohydrate content - Heterocyclic amines can be formed during the frying of meat

Answer 121

- Dioxins accumulate in the adipose of the consumer - Significant sources of dioxins include the waste incineration or the forest fires

Answer 122

- Patulin may be produced mostly in fruits causing the contamination of apple juices - Fumonisins can be produced mainly on damaged kernels of maize

Answer 123

- Scombrotoxin is a biogenic amine - Patulin is a mycotoxin

Answer 124

- Nitrosamines can get into the organism of the consumer with foods, but can also be generated in the stomach - PAHs are generated during the imperfect combustion of organic materials

Answer 125

- Aflatoxin is a genotoxic carcinogen, its main target organ is the liver - Ochratoxins are genotoxic compounds, their main target is the kidney

Answer 126

- Ciguatera toxins accumulate in fish - Scombrotoxin is histamine

Answer 127

- Carcasses containing veterinary drugs above the permitted level must not be used for production of animal feedstuffs - Carcasses containing prohibited substances must not be used for production of animal feedstuffs

Answer 128

- S. aureus may survive in chocolates and may produce enterotoxins posing a food safety risk - Clostridium botulinum spores may germinate and produce toxin in honey

Answer 129

- Clostridium botulinum spores surviving in the honey may germinate and cause toxico-infection in infants - Wine is safe in microbiological terms as pathogenic bacteria cannot survive in it

Answer 130

- The water activity of meat products prepared by quick curing is higher than those prepared by slow curing - Meat products prepared by quick curing must be stored chilled

Answer 131

- The primary objective of pasteurization is to destroy all forms of vegetative bacteria - Pasteurization is a heat treatment performed at a temperature below 100 C

Answer 132

- Combined preservation is based on the hurdle concept - In protective atmosphere packaging, oxygen is partly replaced by carbon dioxide and nitrogen

Answer 133

- Heat resistance of moulds and yeasts is much higher than that of mesophilic bacteria - Based on the 12D principle, the minimum sterilization equivalent is 2.52 minutes

Answer 134

- Moulds usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria - Yeasts usually grow slower than bacteria, therefore they may become dominant in spoilage associations under conditions that are unfavourable for bacteria

Answer 135

- Plants take up cadmium from the soil through their roots and store it in their tissues - Methylmercury is bioaccumulated in the aquatic food chain and may reach high concentrations in predators

Answer 136

- After UHT treatment, the milk is packed aseptically - Milk treated at very high temperatures (ESL) needs cold storage

Answer 137

- L. monocytogenes is rather sensitive to heat, it cannot survive the pasteurization - S. aureus is rather sensitive to heat, it cannot survive the pasteurization

Answer 138

- Cheesemaking is based on the coagulation of caseins - Late blowing of hard cheeses resulting in large holes are caused by clostrida

Answer 139

- Skimming increases the density of milk - Mastitis usually increases the electrical conductivity of milk

Answer 140

- Coxiella burnetii is rather resistant to heat, it can survive the pasteurization - Zoonotic EHEC strains are rather resistant to heat, they cannot survive the pasteurization

Answer 141

- Alkaline phosphatase test can be used for determining the effectiveness of high-temperature short-time (HTST) pasteurization - Alkaline phosphatase is inactivated at 72 C within 15 seconds

Answer 142

- The spoilage of fresh meat is mainly caused by aerobic psychotrophic bacteria - The spoilage of raw, cured meat products is mostly caused by microorganisms with a low water activity requirement

Answer 143

- Heat treatment is the fundamental method for destroying microorganisms and inactivating tissue enzymes - Spoilage moulds can grow even down to -18 C

Answer 144

- The fermentation of yoghurt is performed with a mixture of two thermophilic bacteria - For manufacturing of yoghurts, the milk is pasteurized at high temperature for 2-3 minutes

Answer 145

- An increased potential acidity degree indicates the souring of milk - The potential acidity degree of mastitic milk is typically lower than normal

Answer 146

- Milk fat occurs in the milk plasma in the form of globules - Caseins can be found in the milk in the form of colloidal micelles

Answer 147

- Category 1 wastes shall be disposed by incineration - Blood from pigs declared fit for human consumption can be used for human consumption

Answer 148

- As a part of the ante mortem health inspection at the farm, identity checks must be performed at a minimum of 10% of pigs - As a part of the ante mortem health inspection at the farm, each single pig must be identified

Answer 149

- Broilers infected with Salmonella enteritidis must be slaughtered separately - Cattle producing positive tuberculin test must be slaughtered separately

Answer 150

- One of the decisions concerning the meat is the conditional fitness for human consumption - In poultry, the fact that the meat meat is fit for human consumption is expressed by the application of the identity mark

Answer 151

- Rigor mortis develops because of the lack of ATP - The lack of ATP makes it impossible for actinomyosin to dissociate

Answer 152

- In cattle, the last 4 metres of the ileum and the caecum are classed as SRM regarding the intestinal tract - In sheep, only the ileum is classed as SRM regarding the intestinal tract

Answer 153

- Identification marking shall be applied on the packaging of the poultry carcasses - Once a week, minimum 15 poultry carcasses shall be tested for surface salmonella contamination

Answer 154

- Waterfowl are usually scalded at higher temperature than broilers - Air chilling is superior to immersion chilling in terms of hygiene

Answer 155

- The head of cattle is removed during the slaughtering process - In cattle, the bleeding is performed by the two-knife method

Answer 156

- The routine inspection of young bovine animals (< 8 months) shall be performed by visual inspection, palpation and incision - In young cattle (<8 months), the retropharyngeal lymph nodes shall be sliced in case of suspect only

Answer 157

- The routine post-mortem meat inspection of pigs is performed by visual inspection only - In pigs, the submaxillary lymph nodes shall be inspected by incision in case of suspect only

Answer 158

- Emergency slaughter means the urgent bleeding of healthy, injured animals - Immediate slaughter involves the slaughter of animals

Answer 159

- Cattle is stunned by mechanical stunning - At the slaughterhouse, pigs are stunned by carbon dioxide stunning

Answer 160

- In cattle over 12 months, the skull is SRM, but the head meat may be used for human consumption - In sheep, the spleen is classed as SRM

Answer 161

- Surface contamination of eggs must not be removed by washing in the egg packing centres - Candling shall be performed at all farms that produce eggs for human consumption

Answer 162

- Live bivalve molluscs deriving from a Class A area can be collected for direct human consumption - The production areas of live bivalve molluscs are classified based on the level of faecal contamination

Answer 163

- In the game processing establishment, the meat inspection of hunted game shall be performed by an official veterinarian - In the game processing establishment, the post-mortem meat inspection of large games shall be performed by the official veterinarian on unskinned animals

Answer 164

- The official veterinarian shall perform the meat inspection of fish on a batch basis only - Scombrotoxicosis is due to the formation of large amounts of biogenic amines by spoilage bacteria

Answer 165

- Any hunted large game shall be eviscerated on the spot as soon as possible - The hunted large game must not be skinned on the spot

Answer 166

- If foot and mouth disease is confirmed at the slaughterhouse, all susceptible animals present at the slaughterhouse shall be killed - The meat inspection significance of foot and mouth disease is due to the highly contagious nature of its causative agent

Answer 167

- Animals suspected for Campylobacter infection shall be slaughtered separately - If any form of yersinosis is diagnosed at meat inspection, the whole carcass shall be declared unfit for human consumption

Answer 168

- If paratuberculosis is diagnosed at the meat inspection, only the affected organs shall be condemned - If leptospirosis is diagnosed at the meat inspection, the whole carcass shall be condemned

Answer 169

- Verotoxin-producing E. coli may cause haemolytic uraemic syndrome in humans - Verotoxin-producing E. coli may cause colitis in calves

Answer 170

- The infective dose of campylobacters is low, even 100-500 bacterial cells can cause disease in humans - The infective dose of campylobacters is lower than that of salmonellae

Answer 171

- In goats, FMD is characterized by vesicle formation in the mouth without salivation - In cattle, FMD is characterized by vesicle formation in the mouth with salivation

Answer 172

- The health mark (meat stamp) may still be replaced in the wholesale establishments before the meat gets in the retail shops - In re-wrapping centres, the re-wrapped product shall be marker with the identification marking of the re-wrapped establishment

Answer 173

- In the intra-community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp) - Restaurants belong to retail establishments

Answer 174

- Only the food establishments operating under the scope of the Regulation 853/2004/EC shall be approved - Approval process of all food establishment needs a previous on-site visit

Answer 175

- If trichinellosis is diagnosed at the postmortem meat inspection, the affected parts shall be condemned, and the other parts are ft for human consumption after freezing - If hyatid cysts of Echinococcus granules are found in the liver, only the affected organ shall be condemned

Answer 176

- Control of the proper identification of critical control points is a major element of the HACCP audit - The poultry meat put on the market without identification marking shall be regarded as an illegal distribution

Answer 177

- Retail supermarkets are not subject of approval according to the Regulation 853/2004/EC - Mass caterers are not subject to approval according to the Regulation 853/2004/EC

Answer 178

- The complementary bacteriological meat inspection includes the examination of at least seven samples from each animal - If imperfect bleeding is diagnosed, the whole carcass shall be declared unfit for human consumption

Answer 179

- Basic documentation of the international trade of foodstuffs imported from third countries is the Common Health Entry Document (CVED) - Foodstuffs of animal origin can enter the territory of the European Union through border inspection posts only

Answer 180

- The EU legislation does not quantify the frequency of official controls - Conformity of the monitoring procedures with the critical limits is a major element of the HACCP audit

Answer 181

- 1ml for pour plate - 0.1ml for spread plate

Answer 182

- In the cAMP test, Listeria monocytogenes gives a positive reaction with Staphylococcus - Salmonella decarboxylates lysine

Answer 183

- Water activity means the free, chemically unbound water content of foods - Water activity of foods is characterized by the Aw value

Answer 184

- Sampling - Interpretation of results

Answer 185

- Broiler chicken - Honey

Answer 186

- Density measurement - Measuring the freezing point

Answer 187

- The churning is a phase reversion process - Rancing is caused by microbial activity

Answer 188

- Buttermilk is a byproduct of churning - Biological ripening of cream results in sour butter

Answer 189

- Wet curing with injection: 8% sodium nitrite solution was injected - Dry salting: meat was covered with pure sodium chloride

Answer 190

- Inoculation of meat with starter culture - Stuffing

Answer 191

- Human food - Animal feeds

Answer 192

- Slaughterhouse - Cold store

Answer 193

- The heat resistance of microbes is the highest at the pH optimum of their growth - The conditions and rules of food hygiene primarily aim at achieiving adequate food safety

Answer 194

- Control of animal pests is an important element of the good hygiene practise - Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw underdone pork

Answer 195

- Phycotoxins are biotoxins produced by microalgae - The typical, lasting red colour of cured meat products is due to nitrosomyoglobin

Answer 196

- Deterioration of refrigerated meat products packed with shielding gas is mainly caused by aerotolerant anaerobic bacteria - Pseudomonas species causing frequent spoilage of fresh meat are psychrotrophic bacteria

Answer 197

- For manufacturing of butter, the raw cream is pasteurized at high temperature without holding - Whey proteins remains in solution during sour coagulation

Answer 198

- During meat aging, the water holding capacity of proteins decreases due to the pH reducton - Food chain information must be performed by the operator of the farm

Answer 199

- Salmonella contamination of the carcasses should be checked according to the microbiological regulation of the EU - As a part of the routine meat inspection of cattle >8 months old, the bronchial and the mediastinal lymph nodes shall be sliced

Answer 200

- Live bivalve molluscs must not contain marine biotoxins exceeding the limits described in regulations 853/2004/EC - Cracked eggs can only be used for manufacture of heat treated egg products

Answer 201

- In case of BSE, diseased animals shall be killed at a designated slaughterhouse - In sheep, the most characteristic sign of foot and mouth disease is lameness

Answer 202

- In case of positive or inconclusve tuberculin test, the affected animals shall be slaughtered according to the rules of seperate slaughter - In the EU, it is the member states competence to define their official control organizations

Answer 203

- In the EU, it is the member states competence to define their official control organizations - Offal from pigs shall be stored in a caterng establishment at less than 4 degrees

Answer 204

- In Hungary, there is a single uniform food chain control authority - The bacterium also grows in the presence and absence of oxygen

Answer 205

- The decrease of water activity during production of raw fermented stuffed meat products is due to the salt and drying - The flesh of fish is more perishable due to its higher water contnent than the meat of mammals

Answer 206

- Scrombotoxin is a frequent contaminant of certain fish species - The spoilage of dried foodstuffs is caused by moulds

Answer 207

- Mass catering belongs to retail operations - The minimum water activity of campylobacters is higher than that of salmonellae

Answer 208

- Salmonella enteritidis is the serotype that causes the most food-borne salmonellosis in humans - Lead mostly occurs as a surface contaminant of plansts and can be removed by thorough washing

Answer 209

- 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. 24 hours - The complementary bacteriological meat inspection aims to detect conditions associated with bacterial dissemination

Answer 210

- The meat of emaciated animals is unfit for human consumption irrespective of other aspects - Rodding means the ligation of the oesophagus before the rumen

Answer 211

- As part of the routine meat inspection of cattle > 8 months old, the liver shall be inspected by incision - As a part of the routine meat inspection of cattle > 8 months old, the trachea shall be inspected visually

Answer 212

- Moulds and yeasts prefer more acidic pH than bacteria - The cation-active tensides exhibit pronounced disinfecting properties

Answer 213

- The maximum allowed SCC in raw cows milk is 400,000/ml - Humans are not susceptible to the causative agent of CSF

Answer 214

- In the food law, the hunted wild game is considered unprocessed product such as the fresh meat - For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Answer 215

- Definite host of cestodes causing bovine cysticercosis is the man - If we detect Trueperella pyogenes from ine single organ, only the affected organ shall be condemned and the other parts of the carcass can be declared fit for human consumption

Answer 216

- In case of suspected anthrax infection, the animals must not be slaughtered - If FMD is confrmed at the slaughterhouse, all susceptible animals present at the slaughterhouse shall be killed

Answer 217

- Both the health mark and the identification marking shall include the approval number of the concerned establishment - Microbiological spoilage of ice-cooled fish is caused mainly by Pseudomonas species

Answer 218

- Food safety expresses tha the food is harmless for human consumption - The acid resistance of verotoxin-producing strains is higher than other E.coli strains

Answer 219

- Class A eggs must not be cooled artificially in the egg packing centre - Broken eggs must not be used for human consumption

Answer 220

- The serotypes of Salmonella causing typhus in animals are not capable of inducing disease in humans - The raw fermented meat products shall be stored chilled

Answer 221

- In general, the heat resistance of microorganisms increases as the water activity decreases - In cattle, the spinal cord s classed as SRM in animals > 12 months of age

Answer 222

- In the EU, chloramphenicol is not allowed for use in the food-producing animals at all - Ochratoxins are produced under temperate climate conditions

Answer 223

- Campylobacters are thermophlic bacteria that cannot grow below 30 degrees celsius - The "Hamburger-disease" is caused by verotoxin-producing E.coli

Answer 224

- The smoked taste of the product can also be produced by direct adding of fluid smoke - Listeria monocytogenes are sensitive to heat, they are definitely killed by pasteurizaton

Answer 225

- Decreasing the water activity of meat - Drying during the ripening

Answer 226

- The salt concentration is increased in the product - 0.58 cfu/ml

Answer 227

- Pour plate and membrane filtration methods - It has a temperature control effect

Answer 228

- Bacteria - The bacterium also grows in the presence and absence of oxygen

Answer 229

- The marking of eggs refers to the type of farming method of the laying hens - Milk houses are not subject to approval because these are parts of the primary production

Answer 230

- The toxin produced by S.aureus in the food is a neurotoxin that causes flaccid paralysis of the muscles - The current meat inspection rules are included in the regulation 627/2019/EU

Answer 231

- The total plate count at 30 degrees celsius in raw cows milk is max 100,000/ml - Campylobacters are sensitive to heat, they are definitely killed by pasteurization

Answer 232

- In food processing plants, water of drinking water quality shall be used for hand washing and cleaning as well - The acidic smell and taste of heat-treated meat products is mainly caused by lactobacilli

Answer 233

- If the meat inspection reveals a generalized infection, the meat is unfit for human consumption irrespective of the causative agent - Retail distribution of foodstuffs of animal origin shall be regulated nationally

Answer 234

- 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 - Campylobacter jejuni cannot get into the egg through its pores causing a secondary contamination of it

Answer 235

- Thermisation is a gentle heat treatment after which the phosphatase test remains positive - The microbiological regulation of the EU diffferentiates food safety and process hygiene criteria

Answer 236

- The toxin produced by S.auerus in the food is heat resistant and can only be inactivated by long boiling - The efficacy of chlorine-containing disinfectants is decreased by the elevation of temperature

Answer 237

- The most important cause of human foodborne viral diseases is the violation of the rules of personal hygiene - The minimum water activity of Pseudomonas species causing frequent spoilage of fresh meat is high

Answer 238

- For slow curing with dry salting, exclusively a nitrate-containing curing salt may be used - Pig meat placed on the market without health (meat stamp) marking shall be declared unfit for human consumption

Answer 239

- In pigs, the fact that the meat is fit for human consumption is expressed by the application of the health mark (meat stamp) -As part of the routine meat inspection of pigs, the submaxillary lymph nodes need not be inspected by incision

Answer 240

- As part of the routine meat inspection of cattle >8 months old, the masseters shall be inspected by incision - Any food intended for mass catering shall be prepared through safe heat treatment

Answer 241

- After slaughter, the carcasses of mammals should be chilled to a temperature of <7 degrees - After slaughter, the carcasses of poultry should be chille to a temperature of <4 degrees

Answer 242

- Cheeses made from raw milk may pose higher microbological risk than those made from pasteurized milk - For preservation of foods with a pH < 4.5, a heat treatment at 121.1 degree celsius is needed

Answer 243

- At the slaughterhouse, pigs shall only be bled in a suspended position - Caseins are produced in the udder

Answer 244

- Chlorinated hydrocarbons are hghly lipid soluble compounds with a tendency to persist in the environment - Pyrethroids do not persist in the environment

Answer 245

- Nitrites can enter into reaction with amines forming nitrosamines - Pigs can be health marked before the results of the Trichinella test are available

Answer 246

- After bleeding, the pH of the muscle tissue of pigs decrease faster to the final pH than in cattle - Abnormal prions are heat resistant peptides that can be destroyed at 133 degree celsius and 3 bar pressure only

Answer 247

-As part of the routine meat inspection of cattle < 8 months old, the heart shall be opened lenghtways - Chilling is a ciritical step of poultry slaughter in terms of HACCP

Answer 248

- The shellfish may become poisonous due to ingestion of biotoxin-producing planktons - The rules of small-scale production of foods of animal origin shall be determined nationally

Answer 249

- Wholesale distribution of foodstuffs is regulated on EU level - Salmonellae are mesophilic organisms - Cold smoking is less effective against moulds than against bacteria

Answer 250

- Affect meat quality - Indicate a need for decision on fitness for human consumption

Answer 251

- Meat is generally unfit for consumption - There is always a foreign odor as well

Answer 252

- The manufacturing line should be disinfected minimum weekly - The sterilization of the canned tomatoes happened within the closed cans

Answer 253

- It is not possible to differentiate ASF and CSF by clinical or post-mortem examination - Whole body is unfit for consumption

Answer 254

- Animals showng symptoms cannot be slaughtered - Whole body is unfit for consumption

Answer 255

- The whole body is unfit for consumption due to bacterial dispersal - In poultry (fowl cholera) the animals suspected of having the disease could be slaughtered seperately

Answer 256

- The whole body is unfit for consumption - The significance of the meat inspection is given by its zoonotic nature

Answer 257

- The intima of large blood vessels is yellow - It is always a pathological process behind, which should be taken into accounting during decision making

Answer 258

-The sourdough pasta has lower pH value, and therefore more acidic taste and more stable, than yeast dough pasta - There is a difference in the microflora, as in the case of sourdough pasta, there is also other microbes present beside Saccharomyces cerevisiae, namely Laxtobacillus, Leuconostoc, Pediococcus spp.

Answer 259

- IT tool - The goal is to exchange information in relation to food fraud

Answer 260

- In most cases it is an occupational hazard - In chronic cases, the whole carcass of the pig is unfit for human

Answer 261

- Staffs general health status - Documents of insect and rodent control

Answer 262

- Is suitbale for consumption - Is an effect of stress

Answer 263

- oxygen-rich conditions are created against germination of anaerobic spores (e.g., Clostridium perfringens) - the meat mass is chlled to reduce microbiological risk

Answer 264

- Animals showing symptoms cannot be slaughtered - Lethal zoonosis, high public health significance

Answer 265

- The whole body is unfit for human consumption - One symptom can be the septicaemic haemorhagges in the skin

Answer 266

- Whole body is unfit for consumption - Animals being diseased or suspected of being diseased must not be slaughtered

Answer 267

- Actinobacillus Pleuropneumoniae - 4th option

Answer 268

- Risk assessment - Risk communication

Answer 269

- Unapproved enhancement - Document forgery

Answer 270

- Salmonella - Enterobacteriaceae

Answer 271

- x-axis: time - y-axis: temperature

Answer 272

- Preservation - Colour development

Answer 273

- Their material is usuually collagenin general - They are digestible

Answer 274

- Salmonella spp. - Listeria monocytogenes

Answer 275

- Is a quality issue, meat is fit for consumption - Usually is an effect of chronic stress before slaughter

Answer 276

- If pronounced, meat is unfit for consumption - Official veterinarian shall determine the extent and make a decision on fitness for human consumption

Answer 277

- If myoglobin reacts with oxygen, it will turn to oxymyoglobin, which is bright pink - If myoglobin reacts with nitrite, it will form a nirtosomyoglobin, which is dark red and will turn to light pink after heat treatment

Answer 278

- All have meat inspection significance - Have public health or animal health significance

Answer 279

- Salmonella typhimurium - Salmonella infantis

Answer 280

- Rate of heat penetration at the centre of the can - pH of the food

Answer 281

- The central competent authority shall prepare the official control plan - Competent authorities have to plan the official control on risk basis, regularly and with appropriate frequency

Answer 282

- Controls of requirements relating to food safety - Controls of requirements relating to animal health

Answer 283

- Controlling the packaging and labelling on plant based foods - Sensory analysis

Answer 284

- Is still present after 24 hours, the meat is unfit for consumption - It is possible to perform a cooking test for the decision on fitness for human consumption

Answer 285

- Meat is generally unfit for human consumption - There is always a foreign odour as well

Answer 286

- Listeriosis - Erysipelas of swine

Answer 287

- 178/2002/EC - 625/2017/EC

Answer 288

- Heat processing - Cooling down

Answer 289

- Official controls shall be performed with a high level of transparency - Official controls shall be performed without prior notice

Answer 290

- At the site of production - In the egg packing plant

Answer 291

- Only heat treatment is used for the preservation - They can be stored in room temperature

Answer 292

- Due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited - It has an antioxidant effect: stabilizes the fat level and therefore decreases the possibilty of rancidity

Answer 293

- They are indigestible - Preparation is time consuming

Answer 294

- >63g - >73g

Answer 295

- Protection of vegetables/fruits against protection the harmful effects of the environment (moisture, dust, sunshine, insect) - Washing, cleaning to remove soil, weeds, stones and other foreign materials

Answer 296

- Additional laboratory examination might be needed for deciding on fitness for human consumption - Official veterinarian shall make a decision on fitness for human consumption, based on professional evidences

Answer 297

- Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia or viraemia - It is declared unfit based on the Commission Implementing Regulation (EU) 2019/627

Answer 298

- If localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption - if suspected, diagnostic slaughter shall be performed and sample sent to laboratory exam

Answer 299

- Intention - Deception of consumer

Answer 300

- Post-mortem inspection (e.g., incision of lymph nodes) could increase cross-contamination between different organs and consecutive carcasses - It is a process based apporach

Answer 301

- Infected animals cannot be slaughtered - Whole body is unfit for consumption

Answer 302

- Parasite - Foreign body

Answer 303

- Bubbles when squeezed under water - Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling

Answer 304

- Mincing of pork and shoulder and back fat - Stuffing

Answer 305

- Cold smoking is below 20 C - Liquid smoke is easy to handly and even environment friendly

Answer 306

- Blood ring - Broken

Answer 307

- The whole body is always unfit for human consumption - In case of suspicion, the animal cannot be slaughtered

Answer 308

- Cannot be slaughtered for human consumption - Their meat is unfit for consumption

Answer 309

- Animals are usually asymptomatic carriers of the bacterium - It is psychrophilic

Answer 310

- Meat infected must be declared unfit for human consumption - If the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment

Answer 311

- Member states - European commission

Answer 312

- Competent authorities have to plan the official controls on a risk bass, regularly and with appropriate frequency - Competent authorities have to plan the official controls on risk basis, regularly and with apprpriate frequency to identify possible intentional violations

Answer 313

- Aspergillus spp - Penicillium spp

Answer 314

- IT tool - The goal is to exchange information in unsafe food

Answer 315

- Results of official controls carried out earlier - Results of own controls carried out by food business operator

Answer 316

- Deboning - Protein content measurement - Trichinella examination - Cutting and sometimes pre-chilling of the meat

Answer 317

- In case of salting only pure sodium chloride is applied - In case of curing other additives than NaCl are also used

Answer 318

- Thermostable plastic - Glass

Answer 319

- If not systemic only the affected organs are unfit for consumption - May lead to emaciation and then the whole body is unfit for consumption

Answer 320

- The whole body is unfit for consumption - The genitals, mammary gland and blood are unfit, even if no lesions are visible during diagnostic slaughter

Answer 321

- In most cases they do not cause a disease in slaughter animals - They can cause enteritis, even septicaemia in young animals

Answer 322

- It means the necessary time to reduce the microbial population with one magnitude - The minimum requirement of heat treatment is set to achieve 12 magnitudes reduction of Cl. botulinum spores (if pH > 4.5)

Answer 323

- With our human eyes and with instrumental analysis - Both with subjective and objective methods

Answer 324

- Can be of alimentary (feed) origin - If of non-contagious origin, the meat is fit for consumption

Answer 325

- The meat is fit for consumption except for the affected parts - The infection is zoonotic, but humans may be infested only by eggs released by carnivores

Answer 326

- European parliament - EU Council

Answer 327

- They are produced with starter cultures - Some types contain added sugar

Answer 328

- Wet curing, in which we submerged the pork meat slice into the curing solution - Wet curing with needle injection, during which we have injected directly into pork meat slice

Answer 329

- 110C/30 min - 121 C/3 min

Answer 330

- They are Class A eggs - In case of small-scale producers t is not obligatory to use the producers code on their shells

Answer 331

- Animals killed at a slaughterhouse and the cadavers shall be destroyed (incinerated) as SRM - Animals being diseased or suspected of being diseased or infected must not be slaughtered

Answer 332

- This is possible with temperature loggers - This is only possible if temperature is recorded by a small device which was put before closing into the food can

Answer 333

- Preparation of legislative proposal - Representation of the interest of the EU

Answer 334

- The meat of animals infected must be declared unfit for human consumption - Sample from wild boar shall be taken from the foreleg, tongue or diaphragm

Answer 335

- Storage/cooling conditions - Temperature, humidity

Answer 336

- Swine - Poultry

Answer 337

- Electronarcosis with stunning tongs - Mechanical stunning gun

Answer 338

- The control system shall be scientific evidence-based, risk-based, process based and preventative - Meat inspection is a (final) check point in the series of control measures

Answer 339

- Pork intestine - Edible collagen casing

Answer 340

- Below the lmit shell, shell membrane and other pieces - 4th option

Answer 341

- The wall and the ceilng should be clean, to avoid the contamination of the products - To provide clean and white working clothes, appropriate handwashing, restroom

Answer 342

- Incubation is used to aid the growth and gas production of the surviving bacteria - Any deformation of the cans mean insufficient treatment and unfit for human consumption

Answer 343

- It is a mechanical treatment of meat, which helps the efficiency of brine injection - It is a rotating vessel, which is massaging the meat if it is fast cured

Answer 344

- All of them are edible - They widen in water and shrinking when dried out

Answer 345

- IT tool - Group of appointed representative of Member states

Answer 346

- It is decreasing the water activity - Glucose - It always decreases

Answer 347

- The time and temperature

Answer 348

- Lactobacillus delburckii subsp. Bulgaricus and Streptococcus thermophillus

Answer 349

- Moulds usually require less water for their growth than bacteria

Answer 350

- Minced meat is more perishable because of its higher redox potential

Answer 351

- Codex Alimentarius is a global regulation system the professional, non-legal documents of which form the basis of the food hygiene legislation - In the EU, the current rules of food hygiene are based on directives of vertical nature

Answer 352

- GHP includes general industry characteristics - The HACCP system is plant and product specific

Answer 353

- The number of viruses entering the food does not increase - Viruses can typically enter the food through secondary contamination

Answer 354

- The potency of the sodium hydrochloride solution is more pronounced at acidic pH - The potency of the sodium hydrochloride is more stable at acidic pH

Answer 355

- Spoilage of raw marinated meat products is mainly caused by Gram + bacteria - Spoilage of fresh meats is mainly caused by Gram - bacteria

Answer 356

- At lower water activity, deterioration marinated/smoked etc meat products is done by mainly Gram + bacteria - Deterioration of fresh meat caused mainly be Gram - bacteria

Answer 357

- Examination of faecal contamination of the production area - Testing for the biotoxin content of the shellfish

Answer 358

- Immersion of egg into water - They have good smoke permeability

Answer 359

- Production of hydrogen sulphide - It is a water in oil (W/O) emulsion - Microbiological spoilage is mostly caused by bacteria and moulds

Answer 360

- Produce spores - Are able to reduce sulfite to sulfide

Answer 361

- In case of small game, no evisceration shall be performed on the spot - For small game, the official veterinarians meat inspection is done on a representative sample of animals of the same source only

Answer 362

- The primary responsibility for food safety rests with the food producers - The conditions and rules of food hygiene primarily aim at achieving adequate food safety

Answer 363

- Only low conductivity broth may be used for impedence measurement - The endotoxin is a lipopolysaccharide from the cell wall of Gram - bacteria

Answer 364

- The use of liquid smoke must be indicated on the product - The durability of cooked smoked products is mainly due to the smoking process

Answer 365

- The frankfurters distributed in shops/supermarkets are already heat treated therefore they can be eaten cold - The frankfurters distributed in shops/supermarkets are already heat treated we heat them up only for better consumer experience

Answer 366

- Wholesale cold stores are subject of approval - 60 for 30 mins - 80 for 20 mins (both as additional question from MTs)

Answer 367

- Sorbic acid - pH 4.5

Answer 368

- In most European countries multiple authorities with shared responsibilities are involved in the official food control - For manufacturing of butter, the temperature and time conditions used for pasteurization are due to food safety aspects

Answer 369

- Cheese made from raw milk may pose higher microbiological risk than those made from pasteurized milk - Early blowing of semi-hard cheeses resulting in many small holes are caused by Coliforms

Answer 370

- In the EU, the meat inspection rules are laid down in a community directive - In the EU, the meat inspection rules are laid down in the corresponding legislation is mandatory for all member states

Answer 371

- Carcasses can be put on the market irrespective of the results of the Salmonella process hygiene checks performed at the slaughterhouse - The hunted large game shall be skinned in the game collection centre

Answer 372

- Small capacity slaughterhouses need also be approved by the authority - In the vent of any food safety defect, the food must be withdrawn from the market

Answer 373

- Always lactose-containing medium - In case of suspect of sex odour

Answer 374

- There is fast glycolysis in the background - Below 12 degrees celsius

Answer 375

- Total volatile basic nitrogen - They do not produce mycotoxins

Answer 376

- In the case of foot and mouth disease, the meat of pigs derived from a protection zone and slaughtered in an immediate way may be used for human consumption, however only after heat treatment

Answer 377

- Control of personal hygiene is a main element of the official control of good hygiene practise (GHP) - Establishment manufacturing foods containing unprocessed products of animal origin shall be approved by the competent authorities

Answer 378

- The core temperature should be minimum 70 C - Cannot contain histamine

Answer 379

- In the event of a non-compliance with a food safety criteria or a process hygiene criteria laid down in the microbiological regulation of the EU in force, the food must not be placed on the market

Answer 380

- Salmonella positive flocks infected with S. enteritidis must not be slaughtered for human consumption - Complementary bacteriological meat inspection aims at detecting conditions associated with bacterial disseminations or local infections occurred in the slaughtered animal

Answer 381

- Trueperella pyogenes causing bacterial dissemination in pigs has no public health significance - Meat products intended for human consumption may only be manufactured in approved establshments

Answer 382

- If chronic erysipelas is identified at the meat inspection, the carcass can be declared fit for human consumption after heat treatment - In the case of dry pastas, contamination with Staphylococcus aureus may present a significant food safety risk

Answer 383

- The OIE listed diseases are notifiable animal diseases - The OIE is the world organization for animal health

Answer 384

- General rules of the official food control are included in the food law of EU - Withdrawal of the food ffrom any market due to a labelling error is conceivable in justifiable cases (e.g., in case of food safety deficiencies) only

Answer 385

- Staphylococcus aureus bacterium causing bacterial dissemination in pigs may also cause disease in humans when getting in the GI tract with the meat - In the case of dry pastas, contamination with Salmonella may present a significant food safety risk

Answer 386

- The core temeperature of raw pig meat intended for production of minced meat must not exceed +7C in the preparation room - Determination of the total volatile basic nitrogen

Answer 387

- The test is formed on a muscle sample - The study is based on microscopic identification of Trichinella larva

Answer 388

- Cured raw meat products prepared by slow curing can be stored at room temperature - Animals suspected of being diseased with anthrax shall be killed bloodlessly

Answer 389

- Presence of the amount of toxin producing planktons in the water of the production area - The pH of the egg white is alkaline

Answer 390

- It is needed to keep the meat batter cold during cutting - 0.51

Answer 391

- Control of water quality is a main element of the official control of good hygiene practice - Salmonella + flocks infected with S. typhimurium must be slaughtered separately

Answer 392

- In the EU, nitrozimidazoles are prohibited in food producing animals - Beta agonists are prohibited for growth promotion, but can be used for therapy in food producing animals

Answer 393

- When applying immersion, the maximum water temperature at the point of the outlet is 4 C - Salmonella enteritidis can get into the egg through its pores causing a secondary contamination of it

Answer 394

- Retort temperature - Processing time of the product

Answer 395

- In case of drinking water, the test for E.coli as a faecal indicator is obligatory - Solanine mainly occurs in potatoes

Answer 396

- Delvo test - KIS

Answer 397

- Cheddar - Emmental

Answer 398

- Total volatile basic nitrogen - Trimethylamine nitrogen

Answer 399

- Yogurt may contain probiotic bacteria - Yogurt can be set type and stirred type

Answer 400

- The meat ageing in poultry is faster than in pigs - The meat ageing in pigs is faster than in cattle

Answer 401

- Q fever has a meat inspection significance in cattle - If Q fever is diagnosed at the meat inspection, the whole carcass shall be condemned

Answer 402

- In restaurants, raw milk can also be served - In restaurants, hunted unskinned wild games can also be processed if the establishment had the necessary license

Answer 403

- Migration means that a component directs from the packaging to the product - Penetration means that a competent directs from the products to the packaging

Answer 404

- Raw milk - Egg

Answer 405

- Lactoscan equipment is used by the raw milk reception mainly for the determination of milk fat and milk protein which is important by the price quotation of the milk - Lactoscan equipment is not just the raw milk useful but is also applied in case of analyzing already heat treated milk during manufacture of the dairy products

Answer 406

- The E.coli produces Beta galactosidae enzyme - Ante mortem inspection of the hunted wild games shall be performed by the hunter

Answer 407

-It is not generated inevitably - Rules of food hygiene strictly apply to its further fate

Answer 408

- More reliable qualitative analysis - More sensitive quantitative analysis

Answer 409

- S.aureus may also be excreted with the milk during the subclinical stadium of mastitis - The heat resistance of M. paratuberculosis is higher than that of M. bovis

Answer 410

- In case of suspicion of paratuberculosis, the animals suspected of being infected must be slaughtered separately at the slaughterhouse - Aflatoxin-producing mould species occur also in central Europe, and produce toxin under these climatic conditions

Answer 411

- Food hygiene includes the conditions and measures needed to establish the safety of our foods - The efficacy of iodophors is decreased by the elevation of temperature

Answer 412

- The redox potential of fresh meat is lower than that of minced meat - In general, the pH optimum of bacteria is higher than that of moulds

Answer 413

- Organophosphates are cholinesterase inhibitors - Pyrethroids are synthetic derivatives of pyrathrins

Answer 414

- The dissolution of cadmium from soils is facilitated by the decrease of pH - Redox potential of foods is characterized by the Eh value

Answer 415

- DFD type meat ageing is a consequence of a less than average pH drop - DFD meat is more prone to spoilage

Answer 416

- DFD meat is more prone to spoilage and has a shorter shelf life - PSE meat maturation is characterized by the rapid degradation of glycogen after slaughter

Answer 417

- Avoid cross contamination - Ensuring traceabilty

Answer 418

- The temperature of the raw milk may reach a maximum of 6 C until processing - The total germ count immediately before processing should not exceed 300,000 cell/ml

Answer 419

- Enterohaemorrhagic E.coli typically causes secondary infection of raw milk - Mycobacterium paratuberculosis typically causes secondary contamination of raw milk

Answer 420

- Animals showing sings of systemic disease or emaciation should be killed separately - Bovine animals from tuberculosis free herds must be slaughtered separately in case of positive tuberculin test

Answer 421

- A significant proportion of the bacteria that cause deterioration are psychrophlic - A significant proportion of deteriorating moulds are psychrophilic

Answer 422

- Characteristic, acceptable and unsatisfactory limit value - It can be used to assess hygiene

Answer 423

- Slaughterhouse approved by the authority - In the holding of origin

Answer 424

- Animals showing signs of a systemic disease must be killed separately - Emaciated animals must not be slaughtered

Answer 425

- Live bvalve molluscs placed on the market for retail sale via a dispatch centre shall be marked with an identification mark on the packaging - In the intra-community trade, the fresh meat of pigs or cattle shall be health marked (meat stamp)

Answer 426

- Having eviscerated the large game, the hunter shall present the carcass and viscera to a trained person or a veterinarian for inspection - The hunter shall present the carcass of the hunted small game to a trained person or veterinarian for inspection

Answer 427

- The c value measn the number of sample unites giving values over m or between m and M - If the coagulase-positive Staphylococcus count in cheese is higher than 105 cfu/g, then the product must also be tested for the presence of Staphylococcus enterotoxin

Answer 428

- E.coli is indole-positive - E.coli uses citrate as the only carbon source - E.coli performs mixed acid fermentation

Answer 429

- Egg - Vegetable

Answer 430

- It is spoonable - It has final pH between 4.3-4.6

Answer 431

- The official veterinarian must inspect the food chain information whenever new cargo arrived at the slaughterhouse - Vehicles used for the transportation of livestock animals must be authorized

Answer 432

- Active packaging consists of ingredients, which are inside the packaging and interacting with food in different ways (transmission or emission) allowing the direct and active protection of food to keep the required quality - Intelligent packaging is a system with indicators capable to inform consumers before buying about the journey of the given food

Food Hygiene Final Flashcards

(458 cards)