Food-Borne Illness Prevention Flashcards

Which of the following is a potentially hazardous food that requires temperature control under BC FOODSAFE guidelines?

Answer: Cooked rice

Cooked rice is a potentially hazardous food because it supports rapid bacterial growth, particularly Bacillus cereus, once cooked and held at improper temperatures.

What is the most common cause of food-borne illness in BC food service establishments?

Answer: Improper time and temperature control

Improper time and temperature control is the leading cause of food-borne illness. Keeping food in the temperature danger zone allows harmful bacteria to multiply to dangerous levels.

Which pathogen is most commonly associated with raw or undercooked poultry?

Answer: Salmonella

Salmonella is the bacterium most frequently linked to raw and undercooked poultry. Proper cooking to an internal temperature of 74°C (165°F) destroys it.

A food handler who has been diagnosed with a food-borne illness should:

Answer: Report the illness to the operator and stay home until cleared

Under BC FOODSAFE and the BC Food Premises Regulation, food handlers with diagnosed food-borne illnesses must report to their operator and not handle food until medically cleared.

Which of the following conditions do bacteria need to grow rapidly in food?

Answer: Moisture, nutrients, warmth, and time

Bacteria require moisture, nutrients, appropriate temperature (in the danger zone), and time to multiply. The acronym FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture) summarizes these conditions.

What is the infective dose concept in food-borne illness?

Answer: The minimum number of pathogens needed to cause illness

Infective dose refers to the minimum number of pathogenic organisms required to cause illness. Some pathogens like Shigella have very low infective doses, meaning even a small number can make someone sick.