Food-Borne Illness Prevention Flashcards

Which of the following is NOT a common symptom of food-borne illness?

Answer: Broken bones

Broken bones are a result of physical trauma, not food-borne illness. Common symptoms of food-borne illness include nausea, vomiting, diarrhea, abdominal cramps, and fever.

What is the significance of the 2-hour/4-hour rule in BC food safety?

Answer: Food held between 4°C and 60°C for up to 2 hours can be refrigerated; between 2 and 4 hours it must be used immediately or discarded

The 2-hour/4-hour rule guides how long potentially hazardous food can remain in the danger zone. Under 2 hours: refrigerate and use later. Between 2 and 4 hours: use immediately. Over 4 hours: discard.

Listeria monocytogenes is particularly dangerous because it can:

Answer: Grow at refrigeration temperatures as low as 0°C

Listeria is uniquely dangerous because it can grow at refrigeration temperatures (0°C to 4°C), unlike most other food-borne pathogens. This makes it a particular concern for ready-to-eat deli meats and soft cheeses.

What is the role of the BC Health Authority in food-borne illness prevention?

Answer: They inspect food premises, investigate outbreaks, and enforce the Food Premises Regulation

BC Health Authorities are responsible for inspecting food premises, investigating reported food-borne illness outbreaks, enforcing the BC Food Premises Regulation, and issuing operating permits.

A food handler discovers that a refrigerator has been malfunctioning and the internal temperature has been at 15°C for an unknown period. What should be done with the potentially hazardous foods stored inside?

Answer: Discard all potentially hazardous foods, as the duration in the danger zone is unknown

When the time in the danger zone is unknown, potentially hazardous foods must be discarded. You cannot determine bacterial levels by smell, appearance, or taste, and freezing does not kill all bacteria.

Which of the following organisms can form heat-resistant spores that survive normal cooking temperatures?

Answer: Clostridium botulinum

Clostridium botulinum produces heat-resistant spores that can survive boiling temperatures. These spores can germinate and produce deadly botulinum toxin in anaerobic (low oxygen) conditions, especially in improperly canned foods.