FOODSAFE Food-Borne Illness Prevention 4

Question 1

Which type of food-borne hazard does an allergen represent under BC FOODSAFE?

Accepted Answer

Chemical hazard

Answer

Physical hazard

Answer

Biological hazard

Answer

Radiological hazard

Question 2

What is the primary reason for requiring food premises to have a valid FOODSAFE-certified food handler on site?

Accepted Answer

To ensure at least one person understands food safety principles and can implement them

Answer

To reduce labour costs

Answer

To increase customer tips

Answer

To meet fire department regulations

Question 3

E. coli O157:H7 is most commonly associated with which food?

Accepted Answer

Undercooked ground beef

Answer

Canned vegetables

Answer

Cooked pasta

Answer

Fresh bread

Question 4

Which of the following best describes the term 'potentially hazardous food' (PHF) as used in BC FOODSAFE?

Accepted Answer

Food that supports rapid bacterial growth and requires temperature control

Answer

Any food that contains preservatives

Answer

Food that is imported from another country

Answer

Any food that has been frozen

Question 5

A food handler cuts raw chicken on a cutting board and then uses the same board to slice tomatoes for a salad. What type of hazard has been introduced?

Accepted Answer

Biological hazard through cross-contamination

Answer

Chemical hazard

Answer

Physical hazard

Answer

No hazard has been introduced

Question 6

Hepatitis A virus in a food service setting is most commonly transmitted through:

Accepted Answer

Infected food handlers who fail to wash their hands after using the washroom

Answer

Airborne droplets from the kitchen ventilation system

Answer

Contact with contaminated cooking equipment

Answer

Consumption of undercooked red meat