FOOD ONLINE MCQ

Food that undergoes a process which inactivates the spores of Clostridium is called ;

Pressure cooked products

Half sterilised meat products

Fully sterilised products

Pasteurised cooked products

Fully sterilised meat products

What does it mean that the value of D(121) = 2 , this means;

That after 121 mins of heating , the product will remain one tenth of the initial number of bacteria

That the only correct temp to destroy 90% of bacteria is 121C

90% reduction of bacterial population within 2 min

That 99.99999999% reduction of bacteria in 2 min

90% reduction of bacterial population within 2 min

What is the limit for anaerobic spore forming rods in canned food;

Not detected in 1g

Acceptable

1-2 colonies allowed

Not detected in 25g

Not detected in 1g

If a max of c/n values are between m and M and the rest of the values are observed are < m , then the hygienic value is ;

Acceptable

Satisfactory

Out of limit

Unsatisfactory

Acceptable

To obtain botulinum cook result the number of C botulinum spores must be reduced by ;

90%

99.99 times

99.99999999%

99.99999999 times

99.9999999%

Incubation test;

Should not be used as the sole criterion of product safety

Provide valuable info as to the adequacy of the thermal process

Provide valuable info as to a means of monitoring (indirectly) the microbiological quality of incoming raw material

All of the above

All of the above

Vacuum leak test requires a pressure of

135 hPa

21 hPa

35 hPa

121 hPa

135 hPa

Arrange the flow diagram elements into the correct order;

Canning ,sealing , heat treatment , cooling , drying

Canning , heat treatment , cooling, sealing , drying

Heat treatment , canning ,cooling ,sealing , drying

Canning , drying , heat treatment , cooling , sealing

Canning , sealing , heat treatment , cooling , drying

To ensure that the process employed achieves the desired objectives, canned food FBO are to check regularly the main relevant parameters

Temp and sealing

Temp and pressure

Sealing and microbiology

B and c

B and c

Commercial sterility implies;

Less than absolute destruction , but any remaining would be capable of growth

Absolute destruction

Absolute destruction , but any remeaning would be capable of growth

Less than absolute destruction

Less than absolute destruction

X What conclusion (final decision) can you draw with regard to the batches of canned food that vou have examined for FSC

production hygiene is sufficient

fit for human consumption

answers a and b

none

Answer a and b

BRILLIANT GREEN BILE BROTH 2% is the medium used to test for:

E.coli

anaerobic bacteria

aerobic bacteria

coliforms

Coliforms

Sterilisation temp for heat sensitive meat products (suffer quality losses if heated up to 121°C) usually are:

112-116*C

must be minimum 121*C

80-90°C

90-112°C

112-116C

A manufacturer produces canned ham. According to Reg 2027/2005, what food safety criterium should he apply, given that it is an RTE food:

listeria monocytogenes for RTE foods that do not support the growth of listeria

listeria monocytogenes for RTE foods that support the growth of listeria

doesnt need to be examined at all

all proposed answers are incorrect

All proposed answers are incorrect

Flipper is: *

a hard swell can

a can that appears typically flat

a can bulged at both ends

a can with one end permanently bulged

A can that appears typically flat

luncheon meat: *

is produced from beef and gelatinous substances

is a meat product with high levels of extenders and fillers

is traditionally produced without any filler

all answers correct

Is a meat product with high levels of extenders and fillers

what unit is used for D-value? *

*C

min

*F

hPa

Min

What is the recommended checks frequency of seaming machines ;

every 3 months

daily

weekly

monthly

Daily

incubation temp and time for sterilised canned products are:

• 37*C for 3 days

• 30*C for 10 days

• 37*C for 7 days

answers B and C are correct

37*C for 7 days

what is the application of retorts? *

to sterilise the contents of the cans

thorough mixing of the product

creting a double seal

sterilisation of can surface

To sterilise the contents of the cans

what unit is used for Z-value? *

*C

min

*F

hPa

*C