past questions Flashcards
which processes can be performed in the clean area?
- heading
- filleting
- gutting
- cutting
- filleting
- cutting
what is the maximum allowable temperature for ruminant meat?
- 7˚C for the carcass
- 4˚C for the carcass
- 4˚C for the offal
- 3˚C for the offal
- 7˚C for the carcass
- 3˚C for the offal
which parts of the body can be removed from the pig before the meat inspection?
- mandible
- ear roots
- tail
- eyes
- ear roots
- eyes
what is characteristic of BSE?
- it is really widespread in Europe, vaccination is mandatory once a year
- It is caused by abnormal prions
- the carcass of a cow suspected for the disease can only be fit after heat treatment
- it is caused by abnormal proteins
- It is caused by abnormal prions
- it is caused by abnormal proteins
what conditions must animal transport meet?
- Ad libitum drinking water must be provided for the animals
- Adequate ventilation
- Ensuring a species specific posture
- Adequate feed supply
- Adequate ventilation
- Ensuring a species specific posture
what is characteristic for calpains?
- they have a role in the ageing of poultry meat
- they can be found in lysosomes
- they catalyse the degradation of interstitial tissue proteins
- they particularly catalyse the degradation of actomyosin complex
- they have a role in the ageing of poultry meat
- they catalyse the degradation of interstitial tissue proteins
what pathogens are part of the food safety criteria for live marine molluscs?
- L. monocytogenes
- Salmonella
- E. coli
- Coagulase - positive staphlococcus
- Salmonella
- E. coli
which of these abnormalities are fit for human consumption?
- DFD meat
- insufficient bleeding
- Emaciated animals
- Lipochromatosis
- DFD meat
- Lipochromatosis
what is true for waste refuse?
- it is done within the same industry (sector)
- waste is reused in its original form, or with only minor ,modifications
- only the reuse for the original purpose belongs to this term
- only the reuse at the site of waste generation belongs to this term
- it is done within the same industry (sector)
- waste is reused in its original form, or with only minor ,modifications
which of these informations are mandatory?
- all ingredients with their ratios and percentages
- the date of manufacturing, given in day/ month/ year format
- energy content in 100g or 100ml product
- storage conditions
- all ingredients with their ratios and percentages
- storage conditions
what are the main points of the food chain information?
- treatments and their withdrawal periods
- the dates of all vaccinations
- the size of the farm
- the information about the authorised veterinarian responsible for the farm
- treatments and their withdrawal periods
- the information about the authorised veterinarian responsible for the farm
what is the TRACES system?
- the aim to track movement of animals and animal products (among other things)
- it must be used during the trade between member states
- it must be used when importing from a third country
- the aim is to find
- the aim to track movement of animals and animal products (among other things)
- it must be used when importing from a third country
which of the following is true about emergency slaughter?
- it means the slaughter of infected and suspected animals
- it means the slaughter of injured animals
- it means bloodless killing
- the meat can be fit for human consumption
- it means the slaughter of injured animals
- the meat can be fit for human consumption
which of the statements is NOT characteristic of the primary packaging?
- it is with indirect contact with the food, it is the outer most protection of batches
- it provides useful information for consumers
- it can be divides into smaller units, called secondary packaging
- it is important that it does not pose a human health risk
- it is with indirect contact with the food, it is the outer most protection of batches
- it can be divides into smaller units, called secondary packaging
which term does NOT belong to the definition of waste?
- hazardous material
- became redundant on the site of generation
- it is not utilisable directly further
- may be treated together with main mass flow
- hazardous material
- may be treated together with main mass flow
which of the following sentences are true?
- in cattle, the head lymph nodes must be palpated in every carcass
- in pigs, the head’s lymph nodes must be palpated in every carcass
- Palpation of the organ can cause cross-contamination of the carcass
- incision of the organs can cause cross-contamination of the carcass
- in cattle, the head lymph nodes must be palpated in every carcass
- incision of the organs can cause cross-contamination of the carcass
which of these are NOT mandatory on the food label?
- name of producer
- nutritional Claim
- alcohol content in case of bakery products
- weight of product
- nutritional Claim
- alcohol content in case of bakery products
which of these egg’s attributes gives information about its freshness?
- the size of the airspace
- the size of the germinal disk
- the size of the pores
- the consistency of the albumin
- the size of the airspace
- the consistency of the albumin
what is the difference between slow and fast curing?
- The main difference is in processing, as by slow curing the product is made with salt, nitrites or nitrates for preservation, colour and taste development. Therefore meat parts are merged or surface treated with (pickling) salts and ripened.
- The main difference is in processing, as by slow curing the product is made with salt, nitrites and nitrates and other additives to help color and taste development. Curing solution is injected and/or added under vacuum to the tissues or surface treated with (pickling) salts and ripened
- After slow curing the cured meat part can be ripened even for 1 year, which is not typical for fast curing
- foil packaged ham and pressed ham is made with slow curing and cannot be produced by fats curing
- The main difference is in processing, as by slow curing the product is made with salt, nitrites or nitrates for preservation, colour and taste development. Therefore meat parts are merged or surface treated with (pickling) salts and ripened.
- After slow curing the cured meat part can be ripened even for 1 year, which is not typical for fast curing
what can we use to differentiate between icterus and carotenosis?
- With the Loeffer’s test
- by checking the solubility of the yellow pigment
- looking for signs of disease, malaise in the live animal
- with cooking test
- by checking the solubility of the yellow pigment
- looking for signs of disease, malaise in the live animal
which of these are allergens?
- sesame seeds
- Parsley
- Anise/ Aniseed (pimpinella anisum)
- mustard
- sesame seeds
- mustard
which conditions must be ensured on the farm?
- the stock must be continuously be investigated by a veterinarian
- evisceration of game is prohibited on the farm
- the game can be processed on the farm
- Farm has to be adequate premises to perform a hygienic slaughter
- the stock must be continuously be investigated by a veterinarian
- Farm has to be adequate premises to perform a hygienic slaughter
which countries operate the RASFF system?
- EU member states
- The European countries
- Switzerland, Norway, Iceland, and Liechtenstein
- Turkey, Israel, and Moldova
- EU member states
- Switzerland, Norway, Iceland, and Liechtenstein
which of the following statements are TRUE?
- the decreased PH is due to lactic acid
- the increased PH is due to ammonia
- it takes around 45 mins
- the final PH is well below 6
- the decreased PH is due to lactic acid
- the final PH is well below 6