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Pernilla H
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Decks in this class (28)
29. Chemical Composition Of Meat And Meat Characteristics Of Individual Animal Species
What is average ph of fresh meat,
How much proteins is there in fre...,
What may high concentration of sa...
23
cards
30. The Nutritional, Biologival And Energy Value Of Meat
What does the nutritional value d...,
How much of animal protein can th...
2
cards
31. Postmortem Changes In Meat, Aging Of Meat, Autolytic Changes And Their Evaluation
Pm changes are generally related to,
What factors affect pm changes in...,
Which are the 3 types of postmort...
21
cards
32. Meat Deviations - PSE/DFD meat
What is normal ph of meat,
What does pse stand for and why d...,
What is the consequence to the me...
15
cards
33. Intravital effects on meat quality - genetics, animal species, breed, sex, age, way of breeding, influence of nutrition, specific active substances, foreign substances, diseases
What are genetic factors that can...,
What are species differences that...,
What are breed differences that c...
8
cards
34. Classification Of Slaughter Animals And Grading Of Carcasses
Where and by who is carcass class...,
How is pig carcass classified,
When is pig carcass weighted
22
cards
35. Hygiene of technology of processing and storage of animal by-products in the meat industry, including SRM
What is animal by products,
What is derived products,
What are the categories for proce...
24
cards
36. Categorization, disposal and use of animal by-products not intended for human consumption
What are the categories for anima...,
What is included to category 1,
What is included in category 2
7
cards
37. Basic technological equipments and procedures in meat production
What are the 8 basic technologica...,
What does the meat grinder mincer do,
What does the bowl cutter do
19
cards
38. Additives in meat production
Why is additives used,
Which products are additives rest...,
What does it mean that additives ...
16
cards
39. Methods of technological treatment of meat and meat products (heat treatment, chilling, freezing)
What is aim of heat treatment,
What is temperature for optimal f...,
What are the 3 cooking methods
29
cards
40. Methods of technological treatment of meat and meat products (salting, smoking, drying)
What is the recommended intake a ...,
What are some positive things wit...,
What are 3
21
cards
41. Describe the methods of packaging the meat and meat products and packaging materials used
What are methods for packaging th...,
What can you tell about wrapping ...,
What information must be include ...
17
cards
42. Describe heat-treated meat products
Cooked meat products include and ...,
What is the aim of heat treatment...,
How is microbial stabilization ma...
8
cards
43. Describe not thermally treated meat products, the importance of starter cultures
What are not thermally treated pr...,
A what is fermentation b what is ...,
What are typicals for long lastin...
17
cards
44. Describe animal fat according to Regulation 853/2004 Annex 3, section XII. Animal fats
What does regulation 853 2004 say,
What is rendering,
What are the 2 types of rendering
14
cards
45. Describe the duites of the official veterinarian to check the welfare of the animals during transport (requirements for vehicles, animals, handling of animals)
What are the duties of the ov dur...,
When does ov must be present and ...,
What conditions must be followed ...
13
cards
46. Describe requirements for slaughterhouse (construction, equipment layout), where farm animals are killed
What is the fbo role regarding sh...,
There must be,
What facilities must appear at sh
6
cards
57. Indicate the reasons for the assessment of live animals and meat as unfit for human consumption and the legislative framework for a decision
What does reg ec 852 2004 indicate,
Fresh meat for human consumption ...,
Based on the given relevant infor...
4
cards
58. Describe practical actions and tasks of the official veterinarian linked to the presence of Trichinella parasites. Decision about meat and organs
What does regulation 1375 2015 st...,
What does regulation 627 2019 sta...,
Which trichinella spp are out of ...
11
cards
59. Labelling of meat fit for human consumption by a health mark after antemortem and postmortem inspection. Feedback report to the farm
What does the health mark indicate,
Who is responsible and applying o...,
What is the exception to when hea...
11
cards
60. Framework for official controls. Subject matter and scope. The role of the official veterinarian in the food chain
What does reg 2017 625 stand rega...,
What does reg 2017 625 stand rega...,
What is the role of the official ...
5
cards
64. Reg. (EU) of the European Parliament & of the EU council No 2017/625 - specific rules on OC in relation to production of products of AO intended for human consumption
Official controls are performed by,
What is the common goal of regula...,
Which types of food products are ...
9
cards
66. Registration and approval of an establishment in accordance with Regulation (EC) No. 852/2004 and Regulation (EC) No. 853/2004 as amended. Health and identification marking.
What does regulations 852 2004 85...,
What must all food business opera...,
What steps must an operation foll...
9
cards
67. Audits and monitoring of food business operators. Audits of the competent authorities
0
cards
68. OC of intra-EU trade in animals & goods. OC on animals & goods entering Union at border control posts + other points of entry. Certificates & doc. Trade control & Expert System.
0
cards
69. Actions in case of non-compliance. Measures. Penalties
0
cards
70. Rapid alert system for food and feed (RASFF). The notification of a direct or indirect risk to human health deriving from food produced in, and imported to the EU via RASFF
0
cards
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Food Hygiene State
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