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

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?

Accepted Answer

From 30 minutes to several weeks depending on the pathogen

Answer

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?

Accepted Answer

Salmonella bacteria in raw chicken

Answer

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?

Accepted Answer

To demonstrate due diligence in preventing food-borne illness

Answer

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:

Accepted Answer

Contaminated water and infected food handlers

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Food-Borne Illness Prevention 2