Food Hygiene pq Flashcards
(126 cards)
1
Q
Which of these documents are always checked during the official control of an establishment producing foods of plant origin?
A. Staffs general health status
B. The founding documents of the given company
C. Documents of insect and rodent control
D. Certificates of work experiences of the staff
A
A. Staffs general health status
C. Documents of insect and rodent control
2
Q
In case of foreign odor of meat
A. Meat is unfit for consumption in every case
B. If still present after 24 hours, the meat is unfit for consumption
C. It is still possible to perform a cooking test for the decision of fitness for human consumption
D. A cooking test shall be performed for the decision of fitness for human consumption
A
B. If still present after 24 hours, the meat is unfit for consumption
C. It is still possible to perform a cooking test for the decision of fitness for human consumption
3
Q
What is true for the food safety control system? (including meat inspection)
a. The control system shall be scientific evidence-based, risk based, process based and preventative.
b. Meat inspection is a preventative measure
c. Meat inspection is a (final) check point in the series of control measures
d. We can control everything and achieve zero risk with appropriate control measures.
A
A. The control system shall be scientific evidence-based, risk based, process based and preventative.
B. Meat inspection is a preventative measure
4
Q
Animals showing symptoms of generalized disease
a. Cannot be slaughtered for human consumption
b. Their meat can only be fit for consumption after additional lab.examination.
c. Shall be transported back to the farm due to prohibition
d. Their meat is unfit for consumption
A
a. Cannot be slaughtered for human consumption
d. Their meat is unfit for consumption
5
Q
Tuberculosis
a. The whole body is always unfit for consumption
b. If localized, only the affected organ or part should be declared unfit for human consumption.
c. If localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
d. if suspected, diagnostic slaughter shall be performed and sample sent to laboratory exam
A
c. If localized, only the affected organ or part and its associated lymph nodes should be declared unfit for human consumption
d. if suspected, diagnostic slaughter shall be performed and sample sent to laboratory exam
6
Q
Echinococcus granulosus
a. The animals infected cannot be slaughtered
b. The meat is fit for consumption except for the affected parts
c. The infection is zoonosis, but humans may only be infested only by eggs released by carnivores
d. The liver unfit for human consumption can only be given as feed to dogs.
A
b. The meat is fit for consumption except for the affected parts
c. The infection is zoonosis, but humans may only be infested only by eggs released by carnivores
7
Q
Classical swine fever
a. Animals showing symptoms cannot be slaughtered
b. Animals showing symptoms shall be slaughtered immediately in closed slaughter
c. Animals showing symptoms shall be slaughtered immediately in separate slaughter.
d. Whole body is unfit for consumption
A
a. Animals showing symptoms cannot be slaughtered
d. Whole body is unfit for consumption
8
Q
Which is TRUE about the zoonotic salmonella serotypes?
A. In most cases they do not cause a disease in slaughter animals
B. In most cases they cause septicaemia in slaughter animals
C. They can cause enteritis, even septicaemia in young animals
D. The carcasses of animals showing the signs and symptoms of salmonellosis are fit for human consumption only after heat treatment
A
A. In most cases they do not cause a disease in slaughter animals
C. They can cause enteritis, even septicaemia in young animals
9
Q
What are the responsibilities of the council?
A. Adoption of EU regulation in the framework of co-decision procedure.
B. Preparation of legislative proposal
C. Representation of the interest of member states
D. Scientific advise
A
A. Adoption of EU regulation in the framework of co-decision procedure.
C. Representation of the interest of member states
10
Q
What is the Administrative Assistance and Cooperation system
A. IT tool
B. Group of appointed representative of member states
C. The goal is to exchange information in relation to food fraud
D. The goal is to exchange information in unsafe food.
A
A. IT tool
C. The goal is to exchange information in relation to food fraud
11
Q
Which lack of elements can cause mainly calcification disorders in egg? A. Ca B. Fe C. P D. Se
A
A. Ca
C. P
12
Q
What materials can be used beside metals for canning food?
A. Thermostable plastic
B. Recycled paper
C. Glass
D. Cardboard
A
A. Thermostable plastic
C. Glass
13
Q
What is the difference between salting and curing?
a. In case of salting, only pure sodium chloride is applied
b. Salting can only be dry salting
c. In case of curing, other additives than NaCl are also used
d. Curing can be only wet curing.
A
a. In case of salting, only pure sodium chloride is applied
c. In case of curing, other additives than NaCl are also used
14
Q
What casing was used to stuff the peasant sausage manufactured during our practical? A. Pork intestine B. Sheep intestine C. Edible collagen casing D. Natural casing
A
A. Pork intestine
C. Edible collagen casing
15
Q
PSE Meat
a. could be placed on the marked as of decreased value
b. if the extent is small, it could be placed on the market
c. is suitable for consumption
d. is an effect of stress
A
c. is suitable for consumption
d. is an effect of stress
16
Q
Icterus
a. The intima of large blood vessels is yellow
b. could only be excluded with a cooking test
c. if still present after 24 hours, the meat is still fit for consumption.
d. it is always a pathological process behind, which should be taken into account during decision making.
A
a. The intima of large blood vessels is yellow
d. it is always a pathological process behind, which should be taken into account during decision making.
17
Q
Anthrax
a. the whole body is always unfit for consumption
b. the body shall be buried immediately
c. in pigs, when only the throat is affected, the rest of the body is fit for consumption.
d. in case of suspicion, the animal cannot be slaughtered.
A
a. the whole body is always unfit for consumption
d. in case of suspicion, the animal cannot be slaughtered.
18
Q
In case of systemic dispersal of microbes
a. the whole body is unfit for consumption
b. one symptom can be the septicaemia hemorrhages in the skin.
c. if hemorrhages are found in the lungs, the meat is unfit for consumption.
d. only in the case of pyaemia the meat is unfit for consumption
A
a. the whole body is unfit for consumption
b. one symptom can be the septicaemia haemorrhages in the skin.
19
Q
Rabies
a. animals showing symptoms cannot be slaughtered
b. animals showing symptoms can be slaughtered in closed slaughter
c. except for the central nervous system and the biting site, the meat is fit for consumption
d. lethal zoonosis, high public health significance
A
a. animals showing symptoms cannot be slaughtered
d. lethal zoonosis, high public health significance
20
Q
Foot and mouth disease (FMD)
a. if confirmed at the slaughterhouse, the animals shall be slaughtered separately.
b. whole body is unfit for consumption
c. the significance of the meat inspection is given its zoonotic nature
d. animals being diseased or suspected of being diseased must not be slaughtered.
A
b. whole body is unfit for consumption
d. animals being diseased or suspected of being diseased must not be slaughtered.
21
Q
Which pathogen is NOT zoonotic?
a. Enterotoxic Escherichia coli strains
b. Actinobacillus pleuropneumoniae
c. Erysipelothrix rhusiopathiae
A
b. Actinobacillus pleuropneumoniae
22
Q
Which activity could be fraudulent activity?
a. Online offered food
b. Unapproved enhancement
c. Processing of horse meat
d. Document forgery
A
b. Unapproved enhancement
d. Document forgery
23
Q
What are the responsibilities of the European Food Safety Authority?
a. Risk assessment
b. Controls of requirements relating to food safety
c. Adoption of EU regulations
d. Risk communication
A
a. Risk assessment
d. Risk communication
24
Q
What microbes should be tested for egg products under Regulation (EC) No 2073/2005?
a. Salmonella
b. Enterobacteriaceae
c. coagulase-positive
d. Staphylococcus
e. E. coli
A
a. Salmonella
b. Enterobacteriaceae
25
What is the x axis and what is the y axis on a heat penetration graph?
a. x axis: time
b. y axis: temperature
c. x axis: temperature
d. Y axis: time
a. x axis: time
| b. y axis: temperature
26
What are the roles of smoking?
a. Preservation
b. Color development
c. To fasten the oxidation
process.
d. To inhibit the toxin production of Clostridium botulinum
a. Preservation
| b. Color development
27
What are the characteristics of artificial casings from animal origin?
```
a. Their material is usually
ceratine.
b. Their material is usually
collagen.
c. They are impermeable to
smoke and moisture.
d. They are digestible
```
b. Their material is usually
collagen.
d. They are digestible
28
What manufacturing steps are necessary for the appropriate general processing hygiene of food of plant origin?
A. Protection of vegetables/fruits against protection the harmful effects of the environment (moisture, dust, sunshine, insect)
B. Washing, cleaning to remove soil, weeds, stones and other foreign materials.
C. Computerised system is always needed to classify the vegetables/fruits according to the desirable colour.
D. Computerised system is always needed to classify the vegetables/fruits according to the desirable shape/size.
A. Protection of vegetables/fruits against protection the harmful effects of the environment (moisture, dust, sunshine, insect)
B. Washing, cleaning to remove soil, weeds, stones and other foreign materials.
29
In case of organoleptic changes of meat
A. The meat is unfit for human consumption
B. The meat shall be placed on the market as of decreased value
C. Additional laboratory examinations might be needed for deciding on fitness for human consumption.
D. Official veterinarian shall make a decision on fitness for human consumption, based on professional evidences
C. Additional laboratory examinations might be needed for deciding on fitness for human consumption.
D. Official veterinarian shall make a decision on fitness for human consumption, based on professional evidences
30
DFD meat
A. In case of pork meat, it is unfit for human consumption
B. Is a quality issue, meat is fit for human consumption
C. Must be placed on the market as of decreased value
D. Usually an effect of chronic stress before slaughter
B. Is a quality issue, meat is fit for human consumption
| D. Usually an effect of chronic stress before slaughter
31
The official veterinarian shall declare fresh meat unfit for human consumption if it
A. Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia, toxemia or viraemia
B. It is declared unfit based on the Commission Regulation B54/2004/EC
C. It is declared unfit based on the Commission Implementing
Regulation (EU) 2019/627
D. Additional laboratory examinations cannot be performed
A. Derives from animals affected by a generalized disease, such as generalized septicaemia, pyaemia, toxemia or viraemia
C. It is declared unfit based on the Commission Implementing
Regulation (EU) 2019/627
32
Highly Pathogenic Avian Influenza (HPAI)
A. Birds showing symptoms shall be slaughtered separately
B. Birds showing symptoms shall be slaughtered in a closed slaughter
C. infected animals cannot be slaughtered
D. Whole body is unfit for consumption
C. infected animals cannot be slaughtered
| D. Whole body is unfit for consumption
33
The inflammation of the intestines is not the main finding in which of these diseases?
A. Salmonellosis
B. Listeriosis
C. Erysipelas of swine
D. Verotaxin producing Escherichia coli infection
B. Listeriosis
| C. Erysipelas of swine
34
Which findings make the egg unfit for human consumption?
A. Parasite
B. Foreign body
C. Meat spot
D. Contaminated shell
A. Parasite
| B. Foreign body
35
Which findings make the egg unfit for human consumption?
A. Blood ring
B. Blood spot
C. Dented
D. Broken
A. Blood ring
| D. Broken
36
What methods are used to check the leakage after the storability tests?
A. Bubbles when squeezed under water
B. One end flips out when the can is struck against a solid object but snaps back to the normal under light pressure
C. Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling
D. Bulging of both can ends
A. Bubbles when squeezed under water
| C. Disappearance of vacuum (concavity) when heated to 38 C followed by slow cooling
37
Which is true?
A. Official control shall be performed more frequently in relation to food from third countries.
B. Official controls shall be performed with a high level of transparency.
C. Official controls shall be performed without prior notice
D. It is not necessary to draw up written record of official controls.
A. Official control shall be performed more frequently in relation to food from third countries.
C. Official controls shall be performed without prior notice
38
Which manufacturing steps of sausage production were part of our practical?
A. Mincing of pork shoulder and back fat.
B. Stuffing.
C. Smoking.
D. Ripening.
A. Mincing of pork shoulder and back fat.
B. Stuffing.
39
Which of these statements are right for smoking?
A. Cold smoking is below 20°C.
B. It can only contribute to aroma development and will not change the taste of the product.
C. Liquid smoke is easy to handle and even environment friendly
D. Warm smoking is between 20-60°C
A. Cold smoking is below 20°C.
C. Liquid smoke is easy to handle and even environment friendly
(Warm smooking is between 65-70)
40
In case of sexual odour of meat
A. poultry meat is unfit for consumption
B. pork meat is unfit for consumption in every case
C. if pronounced, meat is unfit for Consumption
D. official veterinarian shall determine the extent and make a decision on fitness for human consumption
C. if pronounced, meat is unfit for Consumption
D. official veterinarian shall determine the extent and make a decision on fitness for human consumption
41
Cysticercosis
A. meat infected must be declared unfit for human consumption
B. meat infected must be declared unfit for human consumption only in case of cattle
C. if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
D. Consuming infected meat does not pose public health risk, since humans could oniy be infected from carnivores
A. meat infected must be declared unfit for human consumption
C. if the animal does not suffer from generalized cysticercosis, the unaffected parts may be declared fit for human consumption after having undergone freezing treatment
42
Which statement is TRUE about Yersinia enterocolitica?
A. Animals are usually asymptomatic carriers of the bacterium
B. Poultry meat is the most important source of infection
C. It is psychrophilic
D. It usually causes generalized dermatitis in humans
A. Animals are usually asymptomatic carriers of the bacterium
C. It is psychrophilic
43
Who are the members of the Rapid Alert System for Food and Feed?
A. Member States
B. European Parliament
C. European Commission
D. Council
A. Member States
| C. European Commission
44
How have to plan the official controls based on 625/2017/EC regulation?
A. Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
B. Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency to identify possible intentional violations.
C. Competent authorities have to plan the official controls on basis on the human resources.
D. Competent authorities have to plan the official controls on basis on the financial resources.
A. Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency.
B. Competent authorities have to plan the official controls on risk basis, regulary and with appropriate frequency to identify possible intentional violations. (?)
45
In case of insufficient bleeding
A. Reason could be heart disorders
B. Meat is generally unfit for consumption
C. There is always a foreign odour as well
D. There is no effect on fitness for human consumption
A. Reason could be heart disorders
| B. Meat is generally unfit for consumption
46
Where can the quality grading of eggs be carried out?
A. At the site of production
B. In the retail market
C. In the egg packing plant
D. At the consumers before use
A. At the site of production
| C. In the egg packing plant
47
Which of the following statements are FALSE about the semi-preserved cans?
A. Only heat treatment is used for the preservation
B. They can be stored in room temperature
C. They must be stored in the fridge
D. Even vegetative bacteria can survive their heat treatment
A. Only heat treatment is used for the preservation (?)
| B. They can be stored in room temperature (?)
48
What is the role of nitrite salts in cured meat products?
A. Due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited.
B. It has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity.
C. They can be used to have heat resistant brown color in meat.
D. They form nitrosamines, which are good for human health even in high concentration.
A. Due to the addition of nitrite salts the multiplication of Clostridium botulinum is prohibited.
B. It has an antioxidant effect: stabilizes the fat level and therefore decreases the possibility of rancidity.
49
What are the disadvantages of natural casings?
A. They are undigestible
B. They are perishable
C. Preparation is time consuming.
D. They are not permeable to smoke and vapor
B. They are perishable
| C. Preparation is time consuming.
50
OIE listed diseases
A. all have meat inspection significance
B. only the ones on the 'A-list have meat inspection significance
C. have public health or animal health significance
D. not all have meat inspection significance
C. have public health or animal health significance ?
| D. not all have meat inspection significance ?
51
The organoleptic changes of meat
A. Affect meat quality
B. Only mean quality problems
C. Indicates need for decision on fitness for human consumption
D. Always mean safety problems
A. Affect meat quality ?
| C. Indicates need for decision on fitness for human consumption
52
Which are those molds in warehouse damaging the wheat grains and corn the most often?
A. Aspergillus spp.
B. Pencillium spp.
C. Mucor spp.
D. Rhizopus spp.
A. Aspergillus spp.
| B. Pencillium spp.
53
Which statement is TRUE about Toxoplasma gondii? (same q but with diff options)
```
A. Atypical mycobacteriosis of swine
B. Swine erysipelas
C. Mycoplasma pneumonia of swine
D. Actinobacillus pleuropneumonia of swine
E. Atypical tuberculosis in pigs
F. Swine fever
```
??
54
What is the Rapid Alert System for Food and Feed?
A. IT tool
B. Group of appointed representative of Member States
C. The goal is to exchange information in relation to food fraud.
D. The goal is to exchange information in unsafe food.
A. IT tool
| D. The goal is to exchange information in unsafe food.
55
What kind of results have to be taken account of, during the planning of official controls, based on the regulation 625/2017/EC?
A. Results of official controls carried out earlier
B. Results of economic analysis
C. Results of own controls carried out by food business operator
D. Results of parliamentary elections
A. Results of official controls carried out earlier
C. Results of own controls carried out by food business operator
56
Which steps are part of the preparation of raw, smoked and fermented meat products?
A. Deboning
B. Protein content measurement
C. Trichinella examination
D. Cutting and sometimes pre-chiling of the meat
A. Deboning
D. Cutting and sometimes pre-chiling of the meat
We think
57
Paratuberculosis
A. The whole body of wild game is unfit for consumption
B. If not systemic, only the affected organs are unfit for consumption
C. May lead to emaciation, and then the whole body is unfit for consumption
D. No septicaemia is developed, so there is no effect on public health
B. If not systemic, only the affected organs are unfit for consumption
C. May lead to emaciation, and then the whole body is unfit for consumption
58
Which statement is true?
a. Due to maintaining the flesh of fish will become softer with characteristic taste
b. Salting is not applied during the smoking
c. The fish bodies are ripened for 1-2 years in the metal can in case of canned products
d. The breaded marinating product is produced by cooking of fish
c. The fish bodies are ripened for 1-2 years in the metal can in case of canned products
d. The breaded marinating product is produced by cooking of fish
59
What are the main points of the food chain information?
a. Treatment and withdrawal periods
b. The dates of all vaccinations
c. The size of the farm
d. The information about the authorized veterinarian responsible for the farm
a. Treatment and withdrawal periods
| b. The dates of all vaccinations
60
# Choose the correct answers
A. The acid resistance of verotoxin-producing strains is higher than other E.coli strains
B. The acid resistance of verotoxin-producing strains is lower than other E.coli strains
C. The “hamburger disease” is caused by verotoxin-producing E.coli
D. The “hamburger disease” is caused by Listeria monocytogenes
A. The acid resistance of verotoxin-producing strains is higher than other E.coli strains
C. The “hamburger disease” is caused by verotoxin-producing E.coli
61
# Choose the correct answers
A. Chlorinated hydrocarbons are cholinesterase inhibitors
B. Organophosphates are cholinesterase inhibitors
C. Pyrethroids are synthetic derivatives of pyrethrins
D. Pyrethrins are synthetic derivatives of pyrethroids
B. Organophosphates are cholinesterase inhibitors
| C. Pyrethroids are synthetic derivatives of pyrethrins
62
# Choose the correct answers!
A. Aflatoxin-producing mould species may occur also in Central Europe, but do not produce toxins under these climatic conditions
B. Aflatoxin-producing mould species may occur also in central Europe and can also produce toxins there due to the climatic change
C. Ochratoxins can only be produced under hot climate conditions
D. Ochratoxins can also produced under temperate climate conditions
B. Aflatoxin-producing mould species may occur also in central Europe and can also produce toxins there due to the climatic change - ikke 100% sikker
D. Ochratoxins can also produced under temperate climate conditions
63
# Choose the correct answers!
A) Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone beef
B) Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork
C) Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw or underdone pork
D) Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw or underdone poultry meat
B) Human diseases caused by Yersinia enterocolitica are mainly due to the consumption of raw or underdone pork
D) Human diseases caused by Campylobacter jejuni is mainly due to the consumption of raw or underdone poultry meat
64
# Choose the correct answers!
A) In the EU, nitroimidazoles are prohibited for growth promotion, but can be used for therapy in food-producing animals
B) In the EU, nitroimidazoles are prohibited for use in food-producing animals
C) Beta-agonists are illegal growth promotants, but can be used for therapy
D) Beta-agonists are not allowed for use in food-producing animals, at all.
B) In the EU, nitroimidazoles are prohibited for use in food-producing animals
C) Beta-agonists are illegal growth promotants, but can be used for therapy
65
# Choose the correct answers!
A) The dissolution of cadmium from soils is facilitated by the decrease of pH
B) The dissolution of lead from soils is facilitated by the decrease of pH
C) Lead mostly occurs as a surface contaminant of plants and can be removed by thorough washing
D) Cadmium mostly occurs as a surface contaminant of plants and can be removed by thorough washing
A) The dissolution of cadmium from soils is facilitated by the decrease of pH
C) Lead mostly occurs as a surface contaminant of plants and can be removed by thorough washing
66
# Choose the correct answers!
A. Redox potential of foods is characterized by the aw value
B. Redox potential of foods is characterized by the Eh value
C. Moulds and yeasts prefer a more acidic pH than bacteria
D. Moulds and yeasts prefer a more alkalinic pH than bacteria
B. Redox potential of foods is characterized by the Eh value
C. Moulds and yeasts prefer a more acidic pH than bacteria
Står ikke pH på moulds, men Yeast er 4,5-6 (så mer acidic) enn bacterie (6-8)
67
# Choose the correct answers!
A. Caseins are produced in the udder
B. Caseins originate from the blood
C. Caseins remain in solution during sour coagulation
D. Whey proteins remain in solution during sour coagulation
A. Caseins are produced in the udder
| D. Whey proteins remain in solution during sour coagulation
68
Which is hard cheese?
A. Cheddar
B. Edame
C. Parmesan
D. Gouda
A. Cheddar
| C. Parmesan
69
```
Hungarian final:
What do we put in the meat products? (Additives of the meat industry)
A. Pea protein
B. Soy
C. Milk protein
D. Fish flour
```
A. Pea protein (?)
| B. Soy
70
```
Choose correct (Hungarian final)
A. Nitroimidazole are compounds that are permitted for therapeutic purposes but not for increase yields in food producing animals
```
B. Nitroimidazole may not be used for treatment or increase of yield in food producing animals
C. Nitrofurans re compounds that are permitted for therapeutic purposes but not for increase of yield in food producing animals
D. Nitrofuran shall not be used in food producing animals for therapeutic or yield enhancement purposes
B. Nitroimidazole may not be used for treatment or increase of yield in food producing animals
D. Nitrofuran shall not be used in food producing animals for therapeutic or yield enhancement purposes
71
HF (hungarian final)
Factors influencing deterioration
A. Internal factor such as ph, redox potential, water activity
B. External factors such as ph, redox potential, water activity
C. Internal factors of temperature, humidity, airspace composition
D. External factors of temperature, humidity, airspace composition
A. Internal factor such as ph, redox potential, water activity
D. External factors of temperature, humidity, airspace composition
72
What is the role of salt in Frankfurt manufacturing? H final
A. Reducing water content activity
B. Increasing water binding capacity
C. Taste development
A. Reducing water content activity
C. Taste development
Smoking of Frankfurter:
- Products are hot smoked at the temperatures of 65- 70°C for 30-60 min.
◼ The main purpose of smoking is achieve smoke flavour and colour.
◼ The preservation effect is secondary.
73
What are the characteristics of calpains? HF
A. Plays a role in maturation/aging of poultry meat
B. Plays a role in ripening of fish meat
C. Breakdown of connective tissue proteins
D. Breakdown of sarcolemma proteins
A. Plays a role in maturation/aging of poultry meat
C. Breakdown of connective tissue proteins
PP: Calpains (neutral pH)
- Mammal/poultry meat (agening)
- Activation: Ca ion
- Degradation: disintegration of Z-lines interstitial tissue proteins
74
In the antemortem examination we do? Hungarian
A. Rectal examination
B. Visual inspection
C. Temperature measurement
B. Visual inspection
| C. Temperature measurement
75
In the antemortem examination we do? Hungarian
A. Rectal examination
B. Visual inspection
C. Temperature measurement
B. Visual inspection
C. Temperature measurement
PP: Ante mortem 1
Clinical examination
visual inspection
random check of the animal’s body temperature
not necessary individual clinical examinations for poultry and rabbits
76
Trichinella: Hungarian
A. The meat of an infected animal shall be declared unfit for human consumption
B. Test must be performed in all cases to be carried out during meat inspection of pigs
C. In case of local infection the body other than the masseter is fit for human consumption
D. For testing the sample should be taken from foreleg or tongue of the wild boar
A. The meat of an infected animal shall be declared unfit for human consumption
D. For testing the sample should be taken from foreleg or tongue of the wild boar
77
Factors affecting the deterioration of minced meat? Hungarian
A. Anaerobic psychrophilic
B. Aerobic psychrophilic
C. Redox potential increase during deterioration
D. Redox potential decrease during deterioration
B. Aerobic psychrophilic
| D. Redox potential decrease during deterioration
78
In which food does a primary infection occur? Hungarian
A. Minced meat
B. Sausages
C. Eggs
D. Vegetables
C. Eggs
| D. Vegetables
79
Where does staphylococcus aureus produce its toxin and causes?
A. Intestinal tract
B. Food (toxin prod., intest. Sign)
B. Food (toxin prod., intest. Sign)
80
Incomplete bleeding: Hungarian
A. Due to heart failure
B. Unfit for human consumption
C. Doesn't affect perishability
A. Due to heart failure
| B. Unfit for human consumption
81
```
Choose correct:
A. Salmonella mainly in egg dishes
B. Salmonella mainly in raw poultry meat
C. Campylobacter mainly in eggs
D. Campylobacter mainly in raw poultry meat
```
A. Salmonella mainly in egg dishes
| D. Campylobacter mainly in raw poultry meat
82
Choose correct: hungarian final
A. The production areas of live bivalve molluscs are determined by the toxin producing capacity of planktons
B. The production areas for live bivalve molluscs are determined on the basis of the possibility of contamination with feces
C. Mussels collected from class B areas are only fit for human consumption only after heat treatment
D. Mussels collected from class A areas are fit for human consumption only after prolonged washing
```
B. The production areas for live bivalve molluscs are determined on the basis of the possibility of contamination with feces
C. Mussels collected from class B areas are only fit for human consumption only after heat treatment
```
83
Which one should be approved? authorized?
A. Egg packer center
B. Egg collector
C. Large scale layer farm
D. Egg processing plant
A. Egg packer center
D. Egg processing plant
B and C - have to be registered
84
Quick/Fast curing:
A. With nitrite
B. With nitrate
C. With nitrite and tumbler
D. Injected with nitrate and a needle
C. With nitrite and tumbler
| D. Injected with nitrate and a needle
85
Lactic acid / sour milk
A. Yeast
B. Mold
C. Thermophilic lactic acid
D. Psychrotrophic lactic acid
A. Yeast ?? Men ingen andre kan være riktig
| C. Thermophilic lactic acid
86
What is true for red goods/red meats i guess?? Hungarian
A. Add ice in the cutter
B. Tap water in cutter
C. Can be stored refrigerated for a short time
D. Can be stored for long time without refrigeration
A. Add ice in the cutter
| C. Can be stored refrigerated for a short time
87
What smoking is used for Frankfurter
A. Taste
B. Surface
C. Not smoked but dried
D. Something more about drying..
A. Taste
D. Something more about drying..
B. Surface ( if they mean colour– this would be correct)
Smoking of Frankfurter: Main purpose is to achieve smoke flavour and colour
The preservation effect is secondary.
88
Correct answer:
A. Salmonella is thermophilic
B. Salmonella is mesophilic
C. Listeria is mesophilic
D. Listeria is psychrotrophic/philic
B. Salmonella is mesophilic
| D. Listeria is psychrotrophic/philic
89
Accountable colonies - Hungarian
A. 150/petri dish
B. 300/petri dish
C. 150/membrane
D. 300/membrane
B. 300/petri dish
| C. 150/membrane
90
Which pairs are true?
A. Robert von Ostertag - father of meat inspection
B. Robert von Ostertag - discovery of the causative of anthrax
C. Robert Koch - father of meat inspection
D. Robert Koch - discovery of the causative of anthrax
A. Robert von Ostertag - father of meat inspection
| D. Robert Koch - discovery of the causative of anthrax
91
What remains in the end of the butter churning
A. Butter
B. Whey
C. Buttermilk
D. Water
A. Butter
| C. Buttermilk
92
Ante-mortem I inspection (hungarian)
A. The food chain information is provided by the veterinarian
B. The food chain information is provided by the veterinarian (Maybe: Food chain information is provided by the farmer? From ppt)
C. The food chain information is checked at the farm
D. The food chain information is checked at the slaughterhouse - Slaughterhouse is 2.
A. The food chain information is provided by the veterinarian
C. The food chain information is checked at the farm
93
During butter production we are not left behind
A. whey
B. oil
C. butter
D. buttermilk
A. whey
| B. oil
94
What are the direct cell count determination procedures?
A. Biuret
B. ATP ase test
C. Membrane filtration
D. Spreading
C. Membrane filtration
D. Spreading (Ppt: direct cell counting: DEFT - direct epifluorescent filter technique and flow cytometry)
Def not Biuret and ATP-ase test.
95
Is there a bacteria which survives pasteurization ?
From ppt:
Coxiella burnetti and MAP (mycobacterium avium subspecies paratuberculosis) are more resistant than others in case of pasteurization. (spores from C.botulinum and B.cereus too)
96
Which is true?
A) F0 is the heat treatment value
B) F0 is the heat treatment equivalent
C) F0 is a microbiological characteristic
D) F0 is a technological characteristic
A) F0 is the heat treatment value
| D) F0 is a technological characteristic
97
What category of waste does ruminant blood count?
A. Over 8 months SRM, category 1
B. Category 2 if it comes from a herd which is proven to be BSE free
C. Category 3 if it complies with regulation (EC) no 999/2001
D. Suitable for human consumption under 8 months of age (unless otherwise stated)
B. Category 2 if it comes from a herd which is proven to be BSE free
C. Category 3 if it complies with regulation (EC) no 999/2001
98
Cattle heart when to cut at slaughter ? (> 8 months)
Always
Heart: visual, palpation, incision (opened), endocardium, valves
- C. bovis, sarcosporidial cysts, inflammation, degeneration, necrosis or abscess
99
Maturation steps during butter production: in order:
Ppt:
Pasteurisation - aging - churning - washing - salt - worked/kneaded - packaging
100
Which heavy metals are tested for fish and crustaceans?
A. Fe
B. Pb
C. Hg
D. Cu
B. Pb
C. Hg
And also Cd
101
What is the sample size?
A. 0,1 ml for pour-plate
B. 1ml for pour plate
C. 1ml for spreading
D. 0,1ml for spreading
B. 1ml for pour plate
| D. 0,1ml for spreading
102
Sour products:
A. Sour cream
B. Curd
C. Kefir
D. Butter
A. Sour cream
| C. Kefir
103
To whom do EC regulations 853/852 apply and what do they contain?
- 852/2004/EC: food hygiene ~ food business operators
| - 853/2004/EC: products of animal origin ~ food business operators
104
Pasteurella, erysipelas fit for consumption? Hungarian:
Pasteurellosis -Tror den er LØST
A. The whole body is unfit for consumption due to bacterial dispersal
B. in rabbits, only the respiratory organs are affected, therefore the meat is fit for consumption
C. in poultry (fowl cholera) the ill animals shall be slaughtered separately
D. in poultry (fowl cholera) the animals suspected of having the disease could be slaughtered separately
no, neither of Pasteurella or Erysipelas are fit for consumption.
A. The whole body is unfit for consumption due to bacterial dispersal
D. in poultry (fowl cholera) the animals suspected of having the disease could be slaughtered separately
105
Which statement is TRUE about swine erysipelas?
A. it usually causes generalized urticaria and septicaemia in humans
B. in most cases it is an occupational hazard
C. it is caused by streptococcus pyogenes
D. in chronic cases, the whole carcass of the pig is unfit for human consumption
- always unfit - all species, all forms
B. in most cases it is an occupational hazard
D. in chronic cases, the whole carcass of the pig is unfit for human consumption
106
What does Salmonella break down? Hungarian final
A. Lysine
B. Carbamide
C. Lactose
D. Other
- Lysine
- Carbamide (definately no)
- Lactose (definately no)
- Other (probably this… also breaks down glucose, and produces H2S and positive methyl red test)
107
How can we slaughter farmed game?
A. Game processing plant
B. Wildlife/game gathering place
C. Own farm
D. Vágóbodz?
C. Own farm
| D. Vágóbodz? If slaughter house- then yes
108
Mark the correct answers
A. E.coli is indole positive
B. E.coli uses citrate as the only carbon source
C. E.coli performs mixed acid fermentation
D. E.coli performs butanediol fermentation
A. E.coli is indole positive
109
Which method are suitable for determining the number of living cells?
A. Pour-plate method
B. ATP measurement
C. Membrane filtration
D. Protein determination
A. Pour-plate method
| C. Membrane filtration
110
Which bacteria can be found physiologically in dairy cattle's teats?
A. G+
B. G-
C. Aerob
D. Anaerob
A. G+
| C. Aerob
111
What is on the egg box
Keeping technology. , licence number
From pp:
- Consumer and collective package
- Approval number of the egg packing facility
- Quality and weight grade
- Date of minimum durability (28 days from laying)
- Recommendation about cold storage
- Housing method
112
When use membrane filtration?
To detect E. coli and coliforms, Enterococci, Pseudomonas, C. perfringens in water
Or could be to estimate the plate counts from low germ count samples (determination of microbial count on solid media)
113
Which bacterium is mesophilic?
Mesophilic: E. coli, Staph, Clostridium Gr. I, Salmonella
114
Which bacterium is Psychrophilic?
And thermophilic?
Yersinia, Listeria, Clostridium Gr. II, Francisella tularensis, Pseudomonas, Acinetobacter, Alcaligenes
Thermophilic: campylobacter,
115
Meat stamp should not be given to:
A. Rabbit
B. Prior Pork trichinella examination
C. In case of local trichinella infection
D. In case of Bo with SRM
A. Rabbit
| D. In case of Bo with SRM
116
Which of the following organs should be palpated in all case of adult bovine animals (slaughter of ruminants)
A. spleen
B. liver
C. lungs
D. mesenterial lymph nodes
C. lungs
| D. mesenterial lymph nodes
117
The shelf life is influenced by:
A. Inside factors , ph , redoxpotential
B. Outside factors , ph redoxpotential
C. Inside factors , the keeping T , the storage room ventilation
D. Outside factors , the keeping T, the storage room ventilation
A. Inside factors , ph , redoxpotential
| D. Outside factors , the keeping T, the storage room ventilation
118
In case of rabbit butchering when is it allowed to have the meat inspection?
A. During bleeding
B. During skinning
C. During evisceration
D. In the beginning of cooling
B. During skinning
| C. During evisceration
119
Which is correct?
A. L. Monocytogenes acid resistant)
B. L. Monocytogenes salt resistant
C. L. Monocytogenes temperature resistant
D. L. Monocytogenes can be eliminated by pasteurization
B. L. Monocytogenes salt resistant
| D. L. Monocytogenes can be eliminated by pasteurization
120
Semi-Can can be….
A. Only stored cooled
B. Only preserved by heat treatment - isnt this for false? (Heat/and or preservatives)
C. Only spores can remain alive in them
D. Only vegetative cells can remain alive in them
A. Only stored cooled
B?
or C or d?
121
Heavy metals can accumulate in..
A. Water food chain
B. In mainland food chain
A. Water food chain
122
Which Arsenic is poisonous?
A. Organic
B. Inorganic
B. Inorganic
123
Which is correct?
A. Yeast water activity is bigger then bacterias
B. Yeast water activity is smaller than bacteria
C. Mould water activity is smaller than bacteria
D. Mould water activity is bigger then bacteria
B. Yeast water activity is smaller than bacteria
| C. Mould water activity is smaller than bacteria
124
Heat treated milk can be secondary infected by..
A. Listeria
B. Aspergillus flavus
C. Yeast
D. Bacillus cereus
A. Listeria
| D. Bacillus cereus
125
A. The spoilage of fresh meat is mainly caused by aerobic psychrotrophic bacteria
B. The spoilage of fresh meat is mainly caused by anaerobic mesophilic bacteria
C. The spoilage of raw, cured meat products is mostly caused by microorganisms with a high water activity requirement
D. The spoilage of raw, cured meat products is mostly caused by microorganisms with a low water activity requirement
A. The spoilage of fresh meat is mainly caused by aerobic psychrotrophic bacteria
D. The spoilage of raw, cured meat products is mostly caused by microorganisms with a low water activity requirement
126
A. The routine meat inspection of young bovine animals (<8 months) shall be performed visually
B. The routine meat inspection of young bovine animals (<8 months) shall be performed by visual inspection, palpation and incision
C. As part of the routine meat inspection of young cattle (<8 months old), the retropharyngeal lymphnodes shall be sliced
D. In young cattle (<8 months old), the retropharyngeal lymphnodes shall be sliced in case of suspect only
B. The routine meat inspection of young bovine animals (<8 months) shall be performed by visual inspection, palpation and incision
D. In young cattle (<8 months old), the retropharyngeal lymphnodes shall be sliced in case of suspect only
