Food Safety Exam Questions (Arabic, PhD)

**بسم الله الرحمن الرحيم** **فرع الصحة العامة / اسئلة الامتحان التنافسي لطلبة الدكتوراه** **(الاجابة الصحيحة باللون الاحمر)** **First: Multiple Choice** **1. The first step in food inspections process is:** a\. Processing. b\. Booking. c\. Inspection. **2. Foods are:** a\. Raw materials, th...

**بسم الله الرحمن الرحيم** **فرع الصحة العامة / اسئلة الامتحان التنافسي لطلبة الدكتوراه** **(الاجابة الصحيحة باللون الاحمر)** **First: Multiple Choice** **1. The first step in food inspections process is:** a\. Processing. b\. Booking. c\. Inspection. **2. Foods are:** a\. Raw materials, that are consumed orally by humans. b\. Processed or formulated materials, that are consumed orally by animals. c\. All above. **3. In food preservation, the important points that need to be considered are:** a\. The desired level of quality and the preservation length. b\. The preservation methods c\. The preservation techniques. **4. Perishable food are:** a\. Egg, Milk and Meat. b\. Fruits and Vegetables. c\. Canned Meat. **5. The major food preservation techniques is:** a\. slowing down or inhibiting microbial growth. b\. slowing down or inhibiting chemical deterioration and microbial growth. c\. slowing down or inhibiting chemical deterioration. **6. Fish preservation method:** a\. Fumigation and use of disinfectants. b\. Cleaning and waxing. c\. Chilling. **7. The first inspection point at poultry slaughters is:** a\. After de-feathering stage. b\. Before de-feathering stage. c\. After evisceration stage. **8.** **Poultry carcasses spin chilling at poultry slaughters:** a\. After evisceration b\. After evisceration and washing. c\. After Scalding. **9. Poultry edible offal consists of:** a\. Neck, gizzard, liver and heart. b\. Head, feet and intestines. c\. Blood and feathers. **10. The egg inspection on-farm to assess compliance with prevention of:** a\. *Salmonella enteritidis* and *Staphylococcus aureus*. b\. *Salmonella enteritidis* and *Closteridum perferingens*. c\. *Salmonella enteritidis* and *Listeria monocytogenes*. **Second : Short answers** **1.** **Mention the standards for quality of individual shell eggs ?** **AA quality:** The shell must be clean, unbroken, and practically normal. The air cell must not exceed one eighth inch (3.2 mm) in depth. **A quality:** The shell must be clean, unbroken, and practically normal. The air cell must not exceed three-sixteenths inch (4.8 mm) in depth. **ß quality:** The shell must be unbroken, may be abnormal, and may have slightly stained areas. Moderately stained areas are permitted if they do not cover more than one-thirty-second (0.8 mm) of the shell surface if localized. **C quality:** Now its rejected, the quality below ß quality. **2.** **Define food preservation ?** Food preservation is an action or a method of maintaining foods at a desired level of properties or nature for their maximum benefits. In general, each step of handling, processing, storage, and distribution affects the characteristics of food, which may be desirable or undesirable. Thus, understanding the effects of each preservation method and handling procedure on foods is critical in food processing.