FOODSAFE Food-Borne Illness Prevention 1 — Questions and Answers
Question 1: Which of the following is a potentially hazardous food that requires temperature control under BC FOODSAFE guidelines?
- Dried pasta
- Cooked rice (Correct answer)
- Whole uncut fruit
- Canned beans (sealed)
Correct answer: Cooked rice
Cooked rice is a potentially hazardous food because it supports rapid bacterial growth, particularly Bacillus cereus, once cooked and held at improper temperatures.
Question 2: What is the most common cause of food-borne illness in BC food service establishments?
- Chemical contamination
- Improper time and temperature control (Correct answer)
- Allergic reactions
- Physical contamination from equipment
Correct answer: Improper time and temperature control
Improper time and temperature control is the leading cause of food-borne illness. Keeping food in the temperature danger zone allows harmful bacteria to multiply to dangerous levels.
Question 3: Which pathogen is most commonly associated with raw or undercooked poultry?
- Hepatitis A
- Salmonella (Correct answer)
- Norovirus
- Clostridium botulinum
Correct answer: Salmonella
Salmonella is the bacterium most frequently linked to raw and undercooked poultry. Proper cooking to an internal temperature of 74°C (165°F) destroys it.
Question 4: A food handler who has been diagnosed with a food-borne illness should:
- Continue working but wear extra gloves
- Report the illness to the operator and stay home until cleared (Correct answer)
- Work only in the dishwashing area
- Take over-the-counter medication and continue working
Correct answer: Report the illness to the operator and stay home until cleared
Under BC FOODSAFE and the BC Food Premises Regulation, food handlers with diagnosed food-borne illnesses must report to their operator and not handle food until medically cleared.
Question 5: Which of the following conditions do bacteria need to grow rapidly in food?
- High salt concentration and direct sunlight
- Moisture, nutrients, warmth, and time (Correct answer)
- Freezing temperatures and low moisture
- High acidity and UV light exposure
Correct answer: Moisture, nutrients, warmth, and time
Bacteria require moisture, nutrients, appropriate temperature (in the danger zone), and time to multiply. The acronym FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture) summarizes these conditions.
Question 6: What is the infective dose concept in food-borne illness?
- The amount of cleaning chemical needed to sanitize a surface
- The minimum number of pathogens needed to cause illness (Correct answer)
- The temperature at which bacteria are killed
- The time food can safely remain at room temperature
Correct answer: The minimum number of pathogens needed to cause illness
Infective dose refers to the minimum number of pathogenic organisms required to cause illness. Some pathogens like Shigella have very low infective doses, meaning even a small number can make someone sick.
FOODSAFE Food-Borne Illness Prevention 1
Which of the following is a potentially hazardous food that requires temperature control under BC FOODSAFE guidelines?