Food hygiene credit

Chilling in the slaughterhouse to ensure a temperature of fresh meat:

not more than 7 degrees celcius

2 multiple choice options

The energy value is calculated from the amount of nutrients using this conversion factor for fat to 1g:

Fat content - 37kJ (9kcal)

2 multiple choice options

Rigor mortis is developed, because of:

post mortem Ca2+ ATPase pumps do not restore Ca2+ to sarcoplasmatic reticulum because ATP is depleted

2 multiple choice options

The principle of Conway's method is:

reaction with saturated solution of K2CO3, fixation of ammonia into boric acid and titration with sulphuric acid until the Conway indicator turns red

2 multiple choice options

What is a legal background for hygiene requirements:

Regulation (EC) 852/2004 and Regulation (EC) 853/2004

2 multiple choice options

Collagen proteins can be calculated by conversion of:

hydroxyproline content

2 multiple choice options

The permitted level of phosphates in meat and meat products is:

5 g/kg expressed as phosphorus peroxide (P2O5) individually or in acombination in the finished product

2 multiple choice options

Fresh meat means:

meat that has not undergone any preserving process other than chilling, freezing or quick-freezing, including meat that is vacuum-wrapped or wrapped in a controlled atmosphere

2 multiple choice options

Index of autolysis (microbial contamination) is:

10^7.5 .1 cm^-2

2 multiple choice options

Myofibrilar proteins are:

Actin and myosin

2 multiple choice options

Official controls verify the food safety compliance with:

-Reg (EC) 2017/625

-Reg. (EU) 2019/627

-Reg (EU) 2019/624

Regulation(EC) 852/2004 shall not apply to:

primary production for private domestic use

Official veterinarian means

a veterinarian qualified, in accordance with these regulations (regulation 2019/624), to act in such a capacity and appointed by the competent authority

Offal means:

Fresh meat other than carcass, viscera and blood

Mechanically separated meat or MSM means:

the product obtained by removing meat from flesh-bearing bones after boning or from poultry carcases, using mechanical means resulting in the loss or modification of the muscle fibre structure,

Chilling in the slaughterhouse to ensure a temperature of offal:

3 degrees celcius

Isoelectric point (IP) of proteins is:

pH 4.5-5.5

Collagen proteins can be calculated by conversion of

hydroxyproline content

In red meat are limiting essential amino acids:

lysine and methionine

The energy value is calculated from the amount of nutrients using these conversion rates for carbohydrates to 1 g:

Carbohydrate 17kJ (4kcal)

The energy value is calculated from the amount of nutrients using these conversion rates for protein to 1 g:

Protein 17kJ (4kcal)

The energy value is calculated from the amount of nutrients using these conversion rates for alcohol to 1 g:

Alcohol 28kJ(7kcal)

Since they have significant effects on the product's quality and safety is strictly forbidden in EU the use of:

hormones-B-androgenic agonists (clenbuterol, cimaterol, ractopamine), growth promoting substances (antibiotics)

Post-mortem pH fall is

a reflection of glycolysis rate

Maximum of water binding capacity is achieved at

5% salt concentration

Phosphates used in meat and meat product shave several functions, especially functions such as:

-changing and/or stabilizing of pH value

o buffer properties and adjustment of pH (increase to alkaline)

-increasing water holding capacity to lead to higher yields, decreasing losses of weight

-cooking-improving texture and sensory properties (tenderness, juiciness, color and flavor)

-extending shelf-life-bacteriostatic effect change ion charges distribution

Green discolouration of meat is caused by:

myoglobin + hydrosulphide -> sulphmyoglobin

Paleness in PSE pork is caused by:

due to high reflectance from wet surface. Lower pH: denaturation of proteins and dispersion of light in muscles is increased

The HACCP system is:

an instrument to help food business operators (FBO) attain a higher standard of food safety. A tool to assess hazards and establish control systems that focus on preventing rather than relying mainly on end-product testing

Definition of hazard is:

Biological, chemical or physical material in, or condition of, food with the potential to cause adverse health effect

Definition of risk is:

Combination of probability and severity of the effects on consumer health is there to occur and is not manageable

CCP is:

Critical control point, a step at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level

What is the maximum permitted limit for temperature in cutting (boning) room?

max. 12 °C