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Flashcards in food hygiene written Deck (221)
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1

A. Cadmium is taken up from the soil and filtered through the leaves.
B. Lead is taken up from the soil and filtered through the leaves

A

2

A. Methyl-mercury has a neuro-toxic effect.
B. Methyl-mercury has a cardiotoxic effect.

A

3

A. Anthrax, you must slaughter and do necropsy.
B. Anthrax, you do not slaughter.

B

4

A. Paratuberculosis has no post-mortem lesions.
B. Paratuberculosis PM lesions are typically found in SI and prox LI

B

5

A. Q-fever has no characteristic post-mortem lesions.
B. Q-fever has characteristic post-mortem lesions seen in the lungs.

A

6

A. Paratuberculosis, perform slaughter regardless of findings.
B. Paratuberculosis, animals should always be treated first.

A

7

A. Paratuberculosis has clinical signs.
B. Paratuberculosis has no clinical signs.

A

8

A. the official control on food safety of Molluscs/Fish. 854/2004
B. the official control on food safety of Molluscs/Fish. 854/2014

A

9

A. dilution of the 3rd tube when using spread plate method is 10^-10.
B. dilution of the 3rd tube when using spread plate method is 10^-5.

B

10

A. amount of protein in milk is 28g.
B. amount of protein in milk is 32g.

A

11

A. the typical characteristic of natural casings of sausages is that they're impermeable to smoke
B. the typical characteristic of natural casings of sausages is that they're permeable to smoke

B

12

A. spread plate the sample is already 0.1ml when you start
B. spread plate the sample is already 1.0ml when you start

A

13

A. Pour plate the sample is already 0.1ml when you start
B. Pour plate the sample is already 1ml when you start

B

14

A. Impedance: always DECREASES
B. Impedance: always INCREASES

B

15

A. Boiling test must be used along with other tests.
B. Boiling test can be used alone.

B

16

A. the reason for adding antioxidants to meats is for stabilising the colour
B. the reason for adding antioxidants to meats is for medical foodstuff

A

17

A. Eggpacking centre requires approval
B. Laying hen farm requires approval

A

18

A. In the event of food quality defect, the food must be withdrawn from the market
B. In the event of food safety defect, the food must be withdrawn from the market

B

19

A. In the case of single-cyst bovine cysticercosis, the non affected parts are fit for human consumption.
B. In the case of single-cyst bovine cysticercosis, the non affected parts may be declared fit for human consumption after cold treatment.

B

20

A. Cracked eggs are unfit for human consumption.
B. Cracked eggs are fit for human consumption only after heat treatment.

B

21

A. Quick cured meats shall be chilled.
B. Quick cured meats shall be stored at room temperature.

It says fast cured and long cured meat should be kept under 15°C, so.....A..?

22

A. Histamine can be measured if there is a doubt of freshness of fishery products
B. Total volatile basic nitrogen can be measured if there is a doubt of freshness of fishery products

B

23

A. Noble moulds are obligate pathogens, this makes them utilisable to the food industry.
B. Noble moulds do not produce mycotoxins, this makes them utilisable to the food industry.

B

24

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

B

25

A. A core temperature, of minimum 70 degrees, should be reached by the heat treatment of Frankfurters.
B. A core temperature, of minimum 90 degrees, should be reached by the heat treatment of Frankfurters.

A
Core temperature of 65°C would be sufficient to achieve the protein coagulation, but for hygienic reason and in order to eliminate a major part of micro-organisms, core temperature of 70-72°C must be reached. (practical 10)

26

A. The control of personal hygiene is the main element of the official control of good hygiene practice.
B. The control of personal hygiene is the main element of the official control of HAPCC system.

A?

27

A. Fresh class "A" eggs shall be chilled below 5 degreesC at the farm.
B. Fresh class "A" eggs must not be artificially chilled on the farm.

B

28

A. Animals diseased in anthrax shall be treated.
B. Animals diseased in anthrax shall be slaughtered.

A

29

A. Live bivalves cannot contain histamine.
B. Live bivalves cannot contain Salmonella spp. in 25g of sample (0/25g)

B
2073/2005/EC
(practical 7)

30

A. Establishments manufacturing foods containing unprocessed products of animal origin shall be approved by a competent authority.
B. Establishments manufacturing foods containing unprocessed products of plant origin shall be approved by a competent authority.

A