FOODSAFE Food-Borne Illness Prevention 4 — Questions and Answers
Question 1: Which type of food-borne hazard does an allergen represent under BC FOODSAFE?
- Physical hazard
- Chemical hazard (Correct answer)
- Biological hazard
- Radiological hazard
Correct answer: Chemical hazard
Allergens are classified as chemical hazards in food safety because they are naturally occurring chemical compounds (proteins) in food that trigger immune responses in sensitive individuals.
Question 2: What is the primary reason for requiring food premises to have a valid FOODSAFE-certified food handler on site?
- To reduce labour costs
- To ensure at least one person understands food safety principles and can implement them (Correct answer)
- To increase customer tips
- To meet fire department regulations
Correct answer: To ensure at least one person understands food safety principles and can implement them
BC requires at least one FOODSAFE-certified person in a food premise to ensure that food safety knowledge is present and applied during operations, reducing the risk of food-borne illness.
Question 3: E. coli O157:H7 is most commonly associated with which food?
- Canned vegetables
- Undercooked ground beef (Correct answer)
- Cooked pasta
- Fresh bread
Correct answer: Undercooked ground beef
E. coli O157:H7 is most frequently linked to undercooked ground beef. The bacteria can be distributed throughout ground meat during processing, requiring thorough cooking to 71°C (160°F) to destroy it.
Question 4: Which of the following best describes the term 'potentially hazardous food' (PHF) as used in BC FOODSAFE?
- Any food that contains preservatives
- Food that supports rapid bacterial growth and requires temperature control (Correct answer)
- Food that is imported from another country
- Any food that has been frozen
Correct answer: Food that supports rapid bacterial growth and requires temperature control
Potentially hazardous foods have characteristics (high moisture, neutral pH, high protein) that support rapid growth of pathogenic bacteria. They must be kept out of the temperature danger zone.
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?
- Chemical hazard
- Physical hazard
- Biological hazard through cross-contamination (Correct answer)
- No hazard has been introduced
Correct answer: Biological hazard through cross-contamination
Using the same cutting board for raw chicken and ready-to-eat foods without washing and sanitizing introduces biological hazards through cross-contamination. Pathogens from the raw chicken transfer to the tomatoes.
Question 6: Hepatitis A virus in a food service setting is most commonly transmitted through:
- Airborne droplets from the kitchen ventilation system
- Infected food handlers who fail to wash their hands after using the washroom (Correct answer)
- Contact with contaminated cooking equipment
- Consumption of undercooked red meat
Correct answer: Infected food handlers who fail to wash their hands after using the washroom
Hepatitis A is transmitted via the fecal-oral route. In food service, the primary risk is infected food handlers who do not properly wash their hands after using the washroom, then handle ready-to-eat foods.
FOODSAFE Food-Borne Illness Prevention 4
Which type of food-borne hazard does an allergen represent under BC FOODSAFE?