FOODSAFE Food-Borne Illness Prevention 2 — Questions and Answers
Question 1: Which food-borne illness is caused by a toxin produced by Staphylococcus aureus?
- Botulism
- Staphylococcal food poisoning (Correct answer)
- Listeriosis
- E. coli infection
Correct answer: Staphylococcal food poisoning
Staphylococcus aureus produces heat-stable toxins in food. Once the toxin is formed, it cannot be destroyed by reheating, making prevention through proper food handling essential.
Question 2: How long can it take for symptoms of a food-borne illness to appear after consuming contaminated food?
- Always within 30 minutes
- Only after 24 hours
- From 30 minutes to several weeks depending on the pathogen (Correct answer)
- Exactly 6 hours for all pathogens
Correct answer: From 30 minutes to several weeks depending on the pathogen
Incubation periods vary widely depending on the pathogen. Some toxin-based illnesses like Staphylococcal poisoning can appear within hours, while Hepatitis A may take weeks.
Question 3: Which of the following is a biological hazard in food?
- Glass fragments in a salad
- Cleaning solution residue on a cutting board
- Salmonella bacteria in raw chicken (Correct answer)
- A metal staple in a food package
Correct answer: Salmonella bacteria in raw chicken
Biological hazards include bacteria, viruses, parasites, and fungi. Salmonella in raw chicken is a biological hazard, while glass and metal are physical hazards and cleaning solution is a chemical hazard.
Question 4: Under BC FOODSAFE, what is the primary reason for keeping records of food temperatures?
- To satisfy insurance requirements
- To demonstrate due diligence in preventing food-borne illness (Correct answer)
- To calculate energy costs
- To monitor equipment warranty compliance
Correct answer: To demonstrate due diligence in preventing food-borne illness
Keeping temperature logs demonstrates due diligence — proof that the operator took reasonable steps to prevent food-borne illness. This is both a best practice and supports regulatory compliance.
Question 5: Norovirus is most commonly spread in food service through:
- Undercooked beef
- Contaminated water and infected food handlers (Correct answer)
- Improperly stored dry goods
- Pest droppings in storage areas
Correct answer: Contaminated water and infected food handlers
Norovirus is highly contagious and primarily spread through the fecal-oral route. Infected food handlers who do not wash hands properly and contaminated water are the main vectors in food service.
Question 6: Which population group is at the highest risk for serious complications from food-borne illness?
- Healthy adults aged 20–40
- Professional athletes
- Elderly persons, young children, pregnant women, and immunocompromised individuals (Correct answer)
- Teenagers
Correct answer: Elderly persons, young children, pregnant women, and immunocompromised individuals
The vulnerable population groups (sometimes called YOPI — Young, Old, Pregnant, Immunocompromised) are at significantly higher risk for severe illness and complications from food-borne pathogens.
FOODSAFE Food-Borne Illness Prevention 2
Which food-borne illness is caused by a toxin produced by Staphylococcus aureus?