Foodborne Illness Flashcards
7 cards from real FSS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Foodborne Illness flashcards as text
Which food is most commonly associated with Bacillus cereus food poisoning?
Answer: Cooked rice left at room temperature
Bacillus cereus is notorious for causing illness from cooked rice held at room temperature, where its heat-resistant spores germinate and produce toxins.
Clostridium botulinum produces its dangerous toxin most readily in:
Answer: Anaerobic environments such as improperly preserved canned foods
Clostridium botulinum thrives in oxygen-free (anaerobic) environments and is strongly associated with improperly home-canned or vacuum-sealed foods.
Under the Australian 2-hour/4-hour rule, potentially hazardous food that has been in the temperature danger zone for more than 4 hours must be:
Answer: Discarded immediately
The 2-hour/4-hour rule states that food held in the temperature danger zone for a cumulative total of more than 4 hours must be thrown away to prevent foodborne illness.
Norovirus outbreaks in food service premises are most commonly caused by:
Answer: Food handlers who are ill or have recently recovered from gastroenteritis
Norovirus is highly contagious and is most frequently introduced to food via infected food handlers, particularly those who return to work too soon after gastroenteritis.
Hepatitis A, when transmitted through food, is classified as which type of foodborne illness?
Answer: Viral foodborne illness
Hepatitis A is caused by a virus and is transmitted through contaminated food or water, particularly raw shellfish and food handled by infected persons with poor hand hygiene.
Which practice most effectively reduces the risk of Listeria contamination in a food business?
Answer: Regularly cleaning and sanitising food contact surfaces and refrigeration units
Listeria can survive and multiply at refrigeration temperatures and on food contact surfaces, so rigorous cleaning and sanitising of these areas is the most targeted control measure.
Which national body in Australia is primarily responsible for developing food safety standards and coordinates foodborne illness investigations?
Answer: Food Standards Australia New Zealand (FSANZ)
FSANZ develops and maintains the Australia New Zealand Food Standards Code and works with state and territory health authorities during national foodborne illness outbreak investigations.