FOODSAFE Food-Borne Illness Prevention 2

Question 1

Which food-borne illness is caused by a toxin produced by Staphylococcus aureus?

Accepted Answer

Staphylococcal food poisoning

Answer

Botulism

Answer

Listeriosis

Answer

E. coli infection

Question 2

How long can it take for symptoms of a food-borne illness to appear after consuming contaminated food?

Accepted Answer

From 30 minutes to several weeks depending on the pathogen

Answer

Always within 30 minutes

Answer

Only after 24 hours

Answer

Exactly 6 hours for all pathogens

Question 3

Which of the following is a biological hazard in food?

Accepted Answer

Salmonella bacteria in raw chicken

Answer

Glass fragments in a salad

Answer

Cleaning solution residue on a cutting board

Answer

A metal staple in a food package

Question 4

Under BC FOODSAFE, what is the primary reason for keeping records of food temperatures?

Accepted Answer

To demonstrate due diligence in preventing food-borne illness

Answer

To satisfy insurance requirements

Answer

To calculate energy costs

Answer

To monitor equipment warranty compliance

Question 5

Norovirus is most commonly spread in food service through:

Accepted Answer

Contaminated water and infected food handlers

Answer

Undercooked beef

Answer

Improperly stored dry goods

Answer

Pest droppings in storage areas

Question 6

Which population group is at the highest risk for serious complications from food-borne illness?

Accepted Answer

Elderly persons, young children, pregnant women, and immunocompromised individuals

Answer

Healthy adults aged 20–40

Answer

Professional athletes

Answer

Teenagers