FOODSAFE Food-Borne Illness Prevention 3 — Questions and Answers
Question 1: What is the main difference between a food-borne infection and a food-borne intoxication?
- Infections are caused by chemicals; intoxications are caused by bacteria
- Infections result from ingesting live pathogens; intoxications result from ingesting toxins produced by pathogens (Correct answer)
- There is no difference between the two
- Intoxications only come from alcohol consumption
Correct answer: Infections result from ingesting live pathogens; intoxications result from ingesting toxins produced by pathogens
A food-borne infection occurs when live pathogens are consumed and multiply in the body. A food-borne intoxication occurs when toxins already produced by bacteria in the food are ingested.
Question 2: Which of the following practices best prevents food-borne illness caused by Clostridium perfringens?
- Washing fruits and vegetables
- Cooling cooked foods rapidly and reheating to 74°C (165°F) (Correct answer)
- Using separate cutting boards for vegetables
- Freezing all meats before cooking
Correct answer: Cooling cooked foods rapidly and reheating to 74°C (165°F)
C. perfringens thrives when cooked foods (especially meats and gravies) are cooled slowly. Rapid cooling and thorough reheating prevent the bacteria from multiplying to dangerous levels.
Question 3: A food establishment receives a complaint that several customers became ill after eating the same dish. What should the operator do first?
- Discard all food in the kitchen immediately
- Document the complaint, save food samples, and contact the local health authority (Correct answer)
- Close the restaurant permanently
- Blame the supplier and stop ordering from them
Correct answer: Document the complaint, save food samples, and contact the local health authority
The proper response is to document all details, preserve any remaining food samples for testing, and notify the local health authority. This supports investigation and protects public health.
Question 4: Which of these is an example of a food-borne illness caused by a parasite?
- Salmonellosis
- Botulism
- Trichinosis from undercooked pork (Correct answer)
- Staphylococcal food poisoning
Correct answer: Trichinosis from undercooked pork
Trichinosis is caused by the parasitic roundworm Trichinella spiralis, commonly found in undercooked pork. Cooking pork to the proper internal temperature kills the parasite.
Question 5: What role do carrier food handlers play in the spread of food-borne illness?
- They transport food between locations
- They carry and shed pathogens without showing symptoms, potentially contaminating food (Correct answer)
- They carry food safety certifications
- They deliver food to customers' tables
Correct answer: They carry and shed pathogens without showing symptoms, potentially contaminating food
Carrier food handlers harbour pathogens without exhibiting symptoms of illness. They can unknowingly contaminate food through poor hygiene practices, making handwashing and health reporting critical.
Question 6: Under BC regulations, how should a food premise operator respond when a food handler reports symptoms of vomiting and diarrhea?
- Assign the food handler to cashier duties only
- Exclude the food handler from working with food until symptom-free for at least 24 hours (Correct answer)
- Allow the handler to work if they wear a face mask
- Require the handler to take antacids and continue working
Correct answer: Exclude the food handler from working with food until symptom-free for at least 24 hours
BC Food Premises Regulation requires that food handlers with symptoms of vomiting or diarrhea be excluded from food handling duties. They should not return until symptom-free for at least 24 hours to prevent spread.
FOODSAFE Food-Borne Illness Prevention 3
What is the main difference between a food-borne infection and a food-borne intoxication?