Food-Borne Illness Prevention Flashcards

What is the main difference between a food-borne infection and a food-borne intoxication?

Answer: Infections result from ingesting live pathogens; intoxications result from ingesting toxins produced by pathogens

A food-borne infection occurs when live pathogens are consumed and multiply in the body. A food-borne intoxication occurs when toxins already produced by bacteria in the food are ingested.

Which of the following practices best prevents food-borne illness caused by Clostridium perfringens?

Answer: Cooling cooked foods rapidly and reheating to 74°C (165°F)

C. perfringens thrives when cooked foods (especially meats and gravies) are cooled slowly. Rapid cooling and thorough reheating prevent the bacteria from multiplying to dangerous levels.

A food establishment receives a complaint that several customers became ill after eating the same dish. What should the operator do first?

Answer: Document the complaint, save food samples, and contact the local health authority

The proper response is to document all details, preserve any remaining food samples for testing, and notify the local health authority. This supports investigation and protects public health.

Which of these is an example of a food-borne illness caused by a parasite?

Answer: Trichinosis from undercooked pork

Trichinosis is caused by the parasitic roundworm Trichinella spiralis, commonly found in undercooked pork. Cooking pork to the proper internal temperature kills the parasite.

What role do carrier food handlers play in the spread of food-borne illness?

Answer: They carry and shed pathogens without showing symptoms, potentially contaminating food

Carrier food handlers harbour pathogens without exhibiting symptoms of illness. They can unknowingly contaminate food through poor hygiene practices, making handwashing and health reporting critical.

Under BC regulations, how should a food premise operator respond when a food handler reports symptoms of vomiting and diarrhea?

Answer: Exclude the food handler from working with food until symptom-free for at least 24 hours

BC Food Premises Regulation requires that food handlers with symptoms of vomiting or diarrhea be excluded from food handling duties. They should not return until symptom-free for at least 24 hours to prevent spread.