Foodborne Illness & Pathogens Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Foodborne Illness & Pathogens flashcards as text
Which food is most commonly associated with Clostridium botulinum toxin?
Answer: Improperly home-canned or commercially canned foods
Clostridium botulinum thrives in the anaerobic environment of improperly canned foods and produces a deadly neurotoxin.
What does TCS food mean?
Answer: Food requiring Time/Temperature Control for Safety to prevent pathogen growth
TCS (Time/Temperature Control for Safety) foods are those that support pathogen growth and require careful monitoring of both time and temperature.
Which pathogen is associated with raw or undercooked shellfish?
Answer: Vibrio vulnificus
Vibrio vulnificus is a naturally occurring pathogen found in warm coastal waters and is strongly associated with raw or undercooked oysters and shellfish.
What is the primary way foodborne illness is spread in food service operations?
Answer: Poor personal hygiene practices by food handlers
Poor personal hygiene, including inadequate handwashing and working while ill, is the leading cause of foodborne illness outbreaks in food service.
Which of the following is NOT included in the FDA's Big 6 pathogens requiring food handler exclusion?
Answer: Campylobacter jejuni
Campylobacter jejuni is not included in the FDA's Big 6 pathogens that require food handler exclusion, despite being a common cause of foodborne illness.
Norovirus is most commonly spread in food service when:
Answer: An infected food handler contaminates food through bare-hand contact
Norovirus is most frequently transmitted in food service through bare-hand contact with ready-to-eat food by an infected handler.