Food-Borne Illness Prevention Flashcards

Which type of food-borne hazard does an allergen represent under BC FOODSAFE?

Answer: Chemical hazard

Allergens are classified as chemical hazards in food safety because they are naturally occurring chemical compounds (proteins) in food that trigger immune responses in sensitive individuals.

What is the primary reason for requiring food premises to have a valid FOODSAFE-certified food handler on site?

Answer: To ensure at least one person understands food safety principles and can implement them

BC requires at least one FOODSAFE-certified person in a food premise to ensure that food safety knowledge is present and applied during operations, reducing the risk of food-borne illness.

E. coli O157:H7 is most commonly associated with which food?

Answer: Undercooked ground beef

E. coli O157:H7 is most frequently linked to undercooked ground beef. The bacteria can be distributed throughout ground meat during processing, requiring thorough cooking to 71°C (160°F) to destroy it.

Which of the following best describes the term 'potentially hazardous food' (PHF) as used in BC FOODSAFE?

Answer: Food that supports rapid bacterial growth and requires temperature control

Potentially hazardous foods have characteristics (high moisture, neutral pH, high protein) that support rapid growth of pathogenic bacteria. They must be kept out of the temperature danger zone.

A food handler cuts raw chicken on a cutting board and then uses the same board to slice tomatoes for a salad. What type of hazard has been introduced?

Answer: Biological hazard through cross-contamination

Using the same cutting board for raw chicken and ready-to-eat foods without washing and sanitizing introduces biological hazards through cross-contamination. Pathogens from the raw chicken transfer to the tomatoes.

Hepatitis A virus in a food service setting is most commonly transmitted through:

Answer: Infected food handlers who fail to wash their hands after using the washroom

Hepatitis A is transmitted via the fecal-oral route. In food service, the primary risk is infected food handlers who do not properly wash their hands after using the washroom, then handle ready-to-eat foods.