FOODSAFE Food-Borne Illness Prevention 5

Question 1

Which of the following is NOT a common symptom of food-borne illness?

Accepted Answer

Broken bones

Answer

Broken bones are a result of physical trauma, not food-borne illness. Common symptoms of food-borne illness include nausea, vomiting, diarrhea, abdominal cramps, and fever.

Question 2

What is the significance of the 2-hour/4-hour rule in BC food safety?

Accepted Answer

Food held between 4°C and 60°C for up to 2 hours can be refrigerated; between 2 and 4 hours it must be used immediately or discarded

Answer

The 2-hour/4-hour rule guides how long potentially hazardous food can remain in the danger zone. Under 2 hours: refrigerate and use later. Between 2 and 4 hours: use immediately. Over 4 hours: discard.

Question 3

Listeria monocytogenes is particularly dangerous because it can:

Accepted Answer

Grow at refrigeration temperatures as low as 0°C

Answer

Listeria is uniquely dangerous because it can grow at refrigeration temperatures (0°C to 4°C), unlike most other food-borne pathogens. This makes it a particular concern for ready-to-eat deli meats and soft cheeses.

Question 4

What is the role of the BC Health Authority in food-borne illness prevention?

Accepted Answer

They inspect food premises, investigate outbreaks, and enforce the Food Premises Regulation

Answer

BC Health Authorities are responsible for inspecting food premises, investigating reported food-borne illness outbreaks, enforcing the BC Food Premises Regulation, and issuing operating permits.

Question 5

A food handler discovers that a refrigerator has been malfunctioning and the internal temperature has been at 15°C for an unknown period. What should be done with the potentially hazardous foods stored inside?

Accepted Answer

Discard all potentially hazardous foods, as the duration in the danger zone is unknown

Answer

When the time in the danger zone is unknown, potentially hazardous foods must be discarded. You cannot determine bacterial levels by smell, appearance, or taste, and freezing does not kill all bacteria.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Food-Borne Illness Prevention 5