Food-Borne Illness Prevention Flashcards

In BC, which regulation primarily governs food safety in food service establishments?

Answer: The BC Food Premises Regulation under the Public Health Act

The BC Food Premises Regulation, established under the Public Health Act, is the primary regulation governing food safety standards in food service establishments throughout British Columbia.

What is the most effective way to prevent Anisakis (fish parasite) infection from raw fish dishes?

Answer: Freezing fish to -20°C for 7 days or -35°C for 15 hours before serving raw

Health Canada recommends freezing fish intended for raw consumption to -20°C for 7 days or -35°C for 15 hours to kill Anisakis parasites. Vinegar, rinsing, and citrus marinades do not reliably kill parasites.

Why is it important to report food-borne illness cases to public health authorities?

Answer: To identify outbreaks, trace contamination sources, and prevent further cases

Reporting food-borne illness cases allows public health authorities to detect outbreak patterns, trace the source of contamination, issue recalls if needed, and implement measures to prevent additional cases.

Campylobacter jejuni infection is most commonly associated with:

Answer: Undercooked poultry and unpasteurized milk

Campylobacter jejuni is one of the most common causes of bacterial gastroenteritis and is primarily found in undercooked poultry and unpasteurized milk. Proper cooking and pasteurization prevent infection.

What does the term 'food-borne illness outbreak' mean according to BC health authorities?

Answer: Two or more people becoming ill from the same food source or exposure

A food-borne illness outbreak is defined as two or more cases of a similar illness linked to the same food source, meal, or food service establishment. This definition triggers a formal investigation.

Which of the following naturally occurring toxins can be found in certain species of wild mushrooms?

Answer: Amatoxin

Amatoxin is a naturally occurring deadly toxin found in certain wild mushrooms, particularly Amanita species (death cap mushrooms). It causes severe liver damage and can be fatal. Food service should only use commercially sourced mushrooms.