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Decks in this class (36)
1. "One Health", veterinary public health, food safety-food security.
What is one health 1,
What is the aim of one health 2,
What is veterinary public health 3
12
cards
2. The food chain approach, the legal regulation and supervision system of the food chain
What is the food chain approach 1,
What is food chain safety 2,
What is food hygiene 3
21
cards
3. Growth and destruction of microbes. Reduction of microbiological risks in food, preservation procedures
0
cards
4. Obligate pathogenic bacteria in food, disinfection
What is an obligate pathogenic ba...,
Name obligate pathogenic bacteria...,
Salmonella spp in food 3
12
cards
5. Facultative pathogenic bacteria, bacterial toxins, viruses, prions, parasites in food
What is facultative pathogenic ba...,
Name facultative pathogenic bacte...,
Bacterial toxins list 3
19
cards
6. Spoilage-causing microorganisms in food, microbiological testing methods
0
cards
7. Use of microorganisms in the food industry
Name food products where microorg...,
Which microorganism is used in sa...,
Which microorganism is used in ch...
17
cards
8. Environmental, agricultural and technological pollutants, contaminants of biological origin, toxic substances of natural origin in food
Name some environmental pollutants 1,
Heavy metal lead how can it pollu...,
Heavy metal mercury how can it po...
11
cards
9. Veterinary medicinal products and prohibited active substances in food, reduction possibilities of chemical-toxicological risks
Name the regulations of veterinar...,
What is the 37 2010 ec regulation 2,
What is the 128 2009 ec regulation 3
11
cards
10. Risks in the food chain, risk assessment, risk management and risk communication. RASFF
0
cards
11. Foodborne/food mediated diseases and their diagnostics
What are foodborn diseases 1,
Name organisms that can contain f...,
Clinical signs and diagnosis 3
9
cards
12. Sampling of foodstuffs for official and other purposes, monitoring systems
Why do we sample foodstuff for of...,
Sample foodstuff for other purpos...,
Which types of samples do we coll...
14
cards
13. The HACCP system and prerequisite programs (GHP, GMP).
What is haccp 1,
What are the 7 principles of haccp 2,
In practice how do we 3
12
cards
14. Food adulteration. Traceability, responsibility in the food chain
What is food adulteration 1,
Name examples of food adulteratio...,
Consequences of food adulteration 3
7
cards
15. Food allergy, food intolerance. Nutrition-physiology, nutritional awareness
What is food allergy 1,
What is food intolerance 2,
Name the most important allergens...
13
cards
16. Food waste, waste treatment and utilization. Sustainability in the food chain
What is food waste 1,
Food waste that are unavoidable 2,
Food waste that are avoidable 3
8
cards
17. Complex control of food business operators (FBO-s)
What is fbo food buisness operato...,
Name the types of inspection that...,
Type of checks than can be perfor...
8
cards
18. Control of public catering and restaurants. (Official and self-control.)
Official control of catering 1,
Which food management control poi...,
1 physical establishment and envi...
19
cards
19. Technology, hygiene, and food safety risks of plant-based food production
0
cards
20. Technology, hygiene, and food safety risks of non-alcoholic and alcoholic beverages
0
cards
21. Importance of meat substitutes and alternative proteins (processing, hygiene, risks)
0
cards
22. Food Contact Materials Food packaging and labelling
0
cards
23. Stunning of food-producing animals for slaughtering (technological, animal welfare, food safety aspects)
What is the purpose of stunning t...,
Stunning methods 2,
Mechanical stunning 3
10
cards
24. System of hygiene requirements for the production, processing, and distribution of freshwater and saltwater fishing products and live shellfish
0
cards
25. Food safety characteristics of the pork product line
Important check points for food s...,
Facility 2,
Technology hygiene check points 3
9
cards
26. Food safety characteristics of the ruminant meat-product line
Food safety characteristics of th...,
Transport 2,
At the farm 3
10
cards
27. Food safety characteristics of the milk product line
Check points for food safety char...,
Milk hygiene 2,
Raw milk hygiene 3
8
cards
28. Food safety characteristics of the egg (and egg product) product line
Nutritional content of egg 1,
Ph of egg 2,
Control of eggs at the farm 3
7
cards
29. Food safety characteristics of the poultry meat product line
Food safety characteristics of po...,
Hygiene of raising control points 2,
Control of poultry slaughtering c...
6
cards
30. Food safety characteristics of the rabbit product line
0
cards
31. Food safety characteristics of the honey (beekeeping products) product line
Official control check points for...,
Type of bee keeping machineries 2,
Type of honey classification 3
4
cards
32. Practical aspects of meat inspection
Meat evaluation control points 1,
Normal ph of meat abnormal ph of ...,
Normal colour of meat 3
6
cards
33. Technological and food hygiene aspects of the production of meat products
What is technology of food aspect...,
What is hygiene of food aspects o...,
Technological process aspects of ...
5
cards
34. Ripening of meat. The properties and abnormalities of the meat. Laboratory diagnostic tests, at the slaughterhouse, Trichinella test
What is ripening of meat 1,
Properties of meat 2,
Normal ph of meat abnormal ph of ...
9
cards
35. The integrated meat inspection, the decision on consumption and it’s veterinary public health aspects
Control points of the integrated ...,
Ante mortem inspection i 2,
Ante mortem inspection ii 3
7
cards
36. Hygienic conditions for small-scale, local, and marginal food production and sales (small-scale producers, game processing)
0
cards
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Food hygiene
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