TEST QS. retake qs (document)

QUESTIONS: NUMBERS, UNDER: ANSWERS

Question1: Fish families that histamine levels should be measured and what are the limits of histamine

Answer 1:

·       Testing for histamine is an obligatory in oily fish – tuna, mackerel, anchovy, sardines, and herring. (Scambridae, Clupeidae, Engranlidae, Coryphaenidae)

·       9 samples must be taken from each batch of fish;

·       Mean value must not exceed 100mg/kg

·       2 samples may have a higher value than 100 mg /kg but not more than 200mg/kg

·       No samples can have over 200mg/kg

Question 2: Edible internal organs of rabbit

answer 2: Heart, liver, kidney and lungs

Question 3: Health mark on wild game

The health mark is applied only to animals having undergone ante-mortem and post-mortem inspection when there are no grounds for declaring the meat unfit for human consumption.

Health marking takes place on the external surface of the carcasses, by stamping the mark in ink or hot branding. (Same as for other not wild species)

question 4. Temp in cold marinating

10-15 degrees for 3-4 days

question 5. Proof of heat treated egg products (name and describe process)

Alfa-amylase test

question 6. Who does ante-mortem inspection in the stable of poultry before loading

(multiple choiceà a. official/ approved vet, b. trained person, c. trained person or approved veterinary assistant)

question 7. Which parts in a slaughter house is included in the "dirty zone"

First and second plant circuits, and includes receiving area, slaughter, and evisceration areas

question 8. Which regulation regulates trichinella testing

Comm Reg 2075/2005 official controls

question 9. Different types of marketing rabbit

~ Whole rabbit with offals (heart, liver without gall bladder, lungs and kidney)

~ Whole rabbit without offals

~ Whole rabbit with head and offals

~ Whole rabbit with head, without offals

~ Rabbit cuts

question 10. Chilled temp of large game

Temperature throughout the meat of no more than 7 degrees C

question 11. Characteristics of grade A egg

question 12. Contents of poultry meat and advantages

Economical, quick and easy to prepare and serve, and has a number of desirable nutritional and organoleptic properties. It contains numerous desirable nutrients, is low in calories, and is a good source of both saturated and unsaturated FA, as well as EAAs. The meat fibers are tender, easy to digest, and the flavor is mild and blends well with seasonings and other foods.

The breast generally have more protein and ash, but less fat.

question 13. Level of hydromethl... in honey     

It is usual for HMF to be below 10 mg/kg in fresh extracted honey. Levels higher than this may indicate excessive heating during the extraction process.

question 14. Shell defects

Misshapen/odd-shapen, body checked eggs, double shelled egg/egg-within-an-egg, dirty eggs, check, leaker, soft-shelled eggs, thin-shelled eggs, shell-less eggs, free (loose) air cell, bubbly air cell, mottled eggs, wrinkled eggs, corrugated eggs, pimpled eggs, speckled eggs, calcium coated eggs, lack of pigment/uneven shell pigmentation

question 15. How to determine if poultry meat is unfit for humans

 answer 15: not sure

question 16. Older eggs have a higher value

a. Albumin (decrease with age)

b. Foam

c. Foam stability

question 17. Ingredients in marinating solution and what does each ingredient do:

• unsure

question 18. Highest temp of deep frozen poultry

• 18, can be -15 in brief fluctuations during transport.

question 19. Storage temperature of eggs (fresh shelled eggs)

(multiple choice, a. 0-10, b.5-18, c. 10-20)

• 0-5 degrees C

question 20. Flow diagram of slaughter and dressing

·       Transport and unloading

·       Stunning

·       Killing and bleeding

·       Scalding

·       Plucking

·       Decapitation and removal of shanks

·       Evisceration

·       Post-mortem inspection - viscera and body cavities, detailed inspection of random samples

·       Laboratory testing

·       Giblet processing

·       Chilling

·       Trimming

·       Packaging

question 21: Immersion water stunning

• unsure

question 22:. Mark on a grade A egg

A-BB-CCCCCC

A – method of farming (1 – free range, 2 – barn, 3 – cages, 0 – organic production)

BB – member state

CCCCCC – identification number defined by the EU member state in which establishment is located

question 23:. Non-microbial internal defects of eggs

Overall quality of eggs – blood spots, meat spots, blood rings, foreign material in eggs, off odors and flavors.

Yolk quality – double yolked eggs, yolkless eggs, mottled eggs, pale yolks, free yolk

Egg albumen – cloudy albumen, watery albumen, change in albumen color

question 24: Post mortem inspection of poultry

Modern poultry lines are equipped with routine post-mortem inspection locations, which are situated past the automatic evisceration. It is necessary to have adequate lighting of a uniform intensity and color at each inspection location.

The post-mortem inspection includes adspection, and if necessary, palpation and incision of the following

·       Body surface of the slaughtered poultry, head and shanks in cases that they are determined for human consumption

·       Internal organs

·       Body cavity

Purpose of post-mortem inspection

·       Pathological changes

·       Changes in color, odor, and consistency of poultry carcass

·       Significant changes caused by the defects during slaughtering and processing

question 25. Inedible parts of poultry

Crop, gullet, glandular stomach, gall bladder, pancreas, intestines, spleen, windpipe, lungs, genitalia, unlaid eggs, claws, feather and head

question 26. Inedible parts of rabbit

·       Ears, esophagus, trachea, gall bladder, pancreas, intestines, spleen, reproductive organs, urinary organs, end of feet, tail and skin with fur

question 27. Trained person definition and examination of game

·       The persons who hunts wild game must have a sufficient knowledge of pathology of wild game, and the production and handling of wild game to undertake an initial examination of wild game on the spot.

·       Training must cover: normal anatomy, physiology and behavior of wild game; abnormal behavior, pathological changes, environmental contamination; hygiene rules and proper technique for handling, transportation, and evisceration; legislation and administrative provisions.

·       Evaluation of the game meat before killing: nutritional status, posture (gait), skin, fur, body openings, vocalization, vigilance.

·       Suspicious results of the evaluations: emaciation, injures, tumors or abscesses, cloaca around anus, open fracture, inflammation of the umbilical area, swelling of the testicles, swollen joints.

question 28. Caviar definition and storage

A product made from salt-cured fish-eggs of Acipenseridae family.

question 29. Types of processed fish products

Salted, smoked, marinated, dried, semi-finished, semi-preserved, preserved

question 30. Extra fresh eggs something (5, 7 or 9 days were options)

9 days

question 31: Shelf life of fresh eggs

Class A eggs are 28 days

question 32:. Poisonous fish

Tetraodontidae, Molidae, Diodontidae and Canthigasteridae

question 33: High salted fish content %

At least 14%

Question 34: Ante-mortem inspection of poultry

Ante-mortem inspection on the holding of provenance comprises

·       Checks on records or documentation at the holding, including food chain information

·       A flock inspection, to determine whether the birds

o   Have a disease or condition which may be transmitted to animals or humans through handling or eating the meat, or are behaving in a manner indicating that such a disease may occur

o   Show disturbance of general behavior or signs of disease which may make the meat unfit for human consumption

o   Show evidence that they may contain chemical residues in excess of the levels laid down by community legislation, or residues of forbidden substances

question 34: Poultry has to be chilled to

a. 7 degrees, unless cut warm (or something like that)

b. 4 degrees, unless cut warm (or something like that)

c. 3 degrees, unless cut warm (or something like that)

question 35:. Primary objective and method of poultry chilling

Water chilling, spray chilling and spray chilling are the three methods generally used for chilling of poultry. Objective is to cool chicken to 4 degrees C as quick as possible.

question 36 Processing of poultry giblets

Edible giblets are separated from inedible. They comprise heart, neck, gizzard and liver intended for intended for final consumption and are independently processed. Gall bladder is removed from liver, and the gizzard is generally cut opened and emptied, the yellow horned membrane is removed by means of gizzard peeler. The heart may be with or without the pericardial sac; the neck may be with or without the skin.

Giblets are chilled separately from other meat. After cleaning, they are transported for further processing in the piping with the help of cold water. During transportation they are washed and chilled in counter flow of cold water with a maximum temperature of 6 degrees C. Chilled giblets are moved to three independent packaging stations (1 – heart and liver, 2 – gizzard, 3 – necks). They are wrapped and labeled separately, or in one-piece into each plastic bag or parchment paper, and then inserted into the empty body cavity of the eviscerated carcass being presented for sale as “Eviscerated poultry with giblets”.

question 37: Temperature of poultry meat and environment in cutting +++

a. 7 meat + 12 environment

b. 4 meat + 12 environment

c. 4 meat + 20 environment

Question 38: Minimum requirement of class A and B poultry according to the legislation

·       Intact, taking into account the presentation

·       Clean, free from any visible foreign matter, dirt or blood

·       Free of any foreign smell

·       Free of visible bloodstains, except for those that are small and unobtrusive

·       Free of protruding bones

·       Free of severe contusions.

question 39: Frozen poultry temp cannot be over

a. -12

b. -10

c. -18

question 40: Non-microbial internal defects affecting quality of egg yolk

Yolk quality – double yolked eggs, yolkless eggs, mottled eggs, pale yolks, free yolk

question 41: Max amount of foreign admixture in liquid egg products

a.10mg/kg

b.100mg/kg

c.100mg/g

question 42: Basic chemical composition of eggs

65.6% water, 34,4%DM (12.1% protein, 10.5%fat, 0.9% carbs, 10.9% minerals)

question 43^: How to store eggs if not immediately treated after breaking

b. Not over 4 degrees

question 44: Define “mayonnaise products” and name 3 subgroups

Mayonnaise products contain mayonnaise with other food or food additives added.

·       Savory mayonnaise – mayonnaise with other foods added – these giving the product its typical taste, color, odor, or consistency

·       Mayonnaise sauces and spreads – mayonnaise products containing mostly mayonnaise with addition of drinking water, other foods and additives.

·       Tartar sauce – containing any heat processed egg products, vinegar, sterilized cucumbers, thermally modified starch or other emulsifier, onion, mustard, sugar, salt and spices.

question 45: Fish sticks thickness

c.10mm                                                                      

question 46: Classification of fish according to fat content and name 2 species for each group

·       Lean fish contain <2% (pike, cod fish)

·       Medium fatty fish contain 2-10% (common carp)

·       Fatty fish contain >10% (herring, mackerel, eel)

question 47: Maximum H2O in dried fishery products

b. 18%

question 48: Chemical hazards in fish and fishery products

·       Fishery products containing biotoxins, such as ciguatoxin or muscle-paralyzing toxins must not be placed on the marked

·       Fishery products derived from poisonous fish of the following families must not be placed on the market: tetraodontidae, molidae, diodontidae, canthigasteridae

question 49: Chilling of large game to temperature of

a. 7

question 50: What is examined for Trichinella.

a. 10g from front limb, diaphragm and tongue

question 51: Post-mortem inspection of large wild game

During post-mortem inspection, the official veterinarian is to carry out visual examination of the carcass, its cavities, and where appropriate, organs with a view to

·       Detect any abnormalities not resulting from the hunting process

·       Check that the death was not caused by reasons other than hunting.

If an assessment cannot be made on the basis of visual inspection alone, a more extensive inspection must be carried out in the laboratory:

·       Investigation of organoleptic abnormalities

·       Palpation of organs where appropriate

·       Examination for characteristics indicating that the meat presents a health risk

Where the official veterinarian so requires, the vertebral column and head are to be split lengthwise.

question 52: What enzyme is present in honey

b. Invertase and diatase

question 53: Define Melissopalynology

The study of pollen contained in honey and, in particular, the pollen’s source

question 54: Honey moisture (mq)

Generally not over 20%, heather and baker’s honey in general not more than 23%, baker’s honey from heather not more than 25%

question 55: Freezing objective and methods

Air, liquids or on refrigerated plates

·       Rate of freezing must guarantee a desirable quality

·       Freezing medium should not unfavorably influence poultry meat

·       Air temperatures and air humidity must be stable

·       Freezers must be economically advantageous

question 56: Stunning by controlled atmosphere with requirements

Carbon dioxide, inert gases or mixtures of these gases.

question 57: Most valuable ostrich meat

Leg, thigh and back.

question 58. Definition of Wild game according to 853/2004

Wild ungulates and lagomorphs as well as other land mammals that are hunted for human consumption and are considered to be wild game under the applicable law in the Member State concerned, including mammals living in enclosed territory under conditions of freedom similar to those of wild game

AND

Wild birds that are hunted for human consumption

question 59: qMAP gases (mq)

CO₂, N_2, nitrous oxide, argon, hydrogen

question 60: Trained person in hygiene and something

-unsure

question 61: Shape index of 92

Spherical? Approach 100

question 62: Proteins in fish (mq) collagen, blablabla

Sarcoplasmic proteins, collagen.

question 63: Chemical comp. of fish (protein, fat, mineral, vit)

Water – 50-80%

Protein – 15-25%

Fat – 0.1-35%

Minerals – 0.8-2%

question 64: External egg defects

Misshapen or odd-shapen eggs, body checked eggs, double shelled egg or an egg-within-egg, dirty eggs

question 65: Shell membrane is formed in isthmus, magnum or last part

Isthmus?

question 66: Assortment of egg products name and short description

·       Liquid egg products

·       Concentrated egg products

·       Dried egg products

·       Frozen egg products

·       Quick-frozen (deep-frozen) egg products

·       Coagulated egg products

question 67: Poultry chilled to (mq)

4 degrees C, unless the meat is cut warm

question 68: Definition of regulation – MC, what regulation

• refers to the laws, guidelines and standards that governs the production, processing, distribution and consumption of food products.