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Question 1 #smoke30 (Worth 1 point)

What is the best way of controlling the risk of Scombrotoxin poisoning? (1473)

A) Effective batch control and tracability throughout the supply chain

B) End product testing and proactive product recall policies

C) Effective temperature control of raw material from harvest to processing

D) Raw material supplier audit and approval protocols.

Question 2 #smoke21 (Worth 1 point)

The shelf life of most smoked seafood is....... (1464)

A) The same as the equivalent unsmoked product

B) Longer than the equivalent unsmoked product

C) It can vary, depending on how it was handled during production.

D) Shorter than the equivalent unsmoked product

Question 3 #smoke20 (Worth 1 point)

Traditional smoked salmon can have a shelf life of up to 21 days. Why it is so long compared to smoked cod? (1463)

A) The oil rich nature of smoked salmon ensures the water activity is low and bacterial multiplication is reduced

B) The longer smoking times of up to 24 hrs ensures the water activity is low and bacterial multiplication is reduced

C) The use of gas permeable packaging ensures the water activity is low and bacterial multiplication is reduced

D) The higher salt levels in traditional smoked salmon ensures the water activity is low and bacterial multiplication is reduced

Question 4 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively? (1485)

A) To stop your skin cracking and becoming flaky

B) To help reduce the risk of contamination

C) So you don't smell of fish after work

D) Because your supervisor tells you to

Question 5 #smoke40 (Worth 1 point)

Why is the development of rancidity in fish lipids generally considered to be a quality issue and not of food safety issue? (1483)

A) You can always spot rancid fish before you eat it

B) Rancid fish are very rare in the seafood industry

C) Rancidity is a natural part of fish spoilage

D) The compounds that produce rancidity are not toxic

Question 6 #smoke22 (Worth 1 point)

To produce an 80 degree brine using 500 litres of water, how much salt would you use? (1465)

A) 118g/litre x 500 litres = 59 Kgs

B) 354g/litre x 500 litres = 177 Kgs

C) 236g/litre x 500 litres = 118 Kgs

D) 80g/litre x 500 litres = 40 Kgs

Question 7 #smoke35 (Worth 1 point)

When hand salting seafood products it is usual to use a coarser grade of salt. Why is this? (1478)

A) It is a cost saving measure, experienced staff can adapt to variations in grist size

B) Larger particle sizes results in slower takeup of salt by the flesh and a better product.

C) Although more expensive, coarse salt is more visually appealing to the consumer

D) Larger particle sizes results in faster takeup of salt by the flesh and a better product.

Question 8 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by (1460)

A) Cooking

B) Freezing

C) Salting

D) None of these

Question 9 #smoke37 (Worth 1 point)

Why are oil rich fish usually the ones that are hot smoked? (1480)

A) Tradition

B) They do not dry out and toughen at the higher temperatures

C) Lean fish are not as pleasing to the customer after hot smoking as they can dry out.

D) All of these

Question 10 #smoke5 (Worth 1 point)

Why is sawdust generally preferred to wood chippings in smoking kilns? (1452)

A) Simply cost, the equivalent wood chippings are more expensive

B) There is a greater consistency of supply with sawdust

C) Sawdust has a more consistent moisture content and burns better.

D) Sawdust smoulders rather than flares up, giving off more smoke