FOODSAFE Food-Borne Illness Prevention 3

Question 1

What is the main difference between a food-borne infection and a food-borne intoxication?

Accepted Answer

Infections result from ingesting live pathogens; intoxications result from ingesting toxins produced by pathogens

Answer

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?

Accepted Answer

Cooling cooked foods rapidly and reheating to 74°C (165°F)

Answer

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?

Accepted Answer

Document the complaint, save food samples, and contact the local health authority

Answer

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?

Accepted Answer

Trichinosis from undercooked pork

Answer

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?

Accepted Answer

They carry and shed pathogens without showing symptoms, potentially contaminating food

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Food-Borne Illness Prevention 3