FOODSAFE Food-Borne Illness Prevention 1

Question 1

Which of the following is a potentially hazardous food that requires temperature control under BC FOODSAFE guidelines?

Accepted Answer

Cooked rice

Answer

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?

Accepted Answer

Improper time and temperature control

Answer

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?

Accepted Answer

Salmonella

Answer

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:

Accepted Answer

Report the illness to the operator and stay home until cleared

Answer

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?

Accepted Answer

Moisture, nutrients, warmth, and time

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Food-Borne Illness Prevention 1