FSS Foodborne Illness 2

Question 1

Which food is most commonly associated with Bacillus cereus food poisoning?

Accepted Answer

Cooked rice left at room temperature

Answer

Raw seafood on ice

Answer

Undercooked red meat

Answer

Unpasteurised cow's milk

Question 2

Clostridium botulinum produces its dangerous toxin most readily in:

Accepted Answer

Anaerobic environments such as improperly preserved canned foods

Answer

Fresh fruit with broken skin

Answer

High-acid foods like vinegar-based pickles

Answer

Refrigerated ready-to-eat deli meats

Question 3

Under the Australian 2-hour/4-hour rule, potentially hazardous food that has been in the temperature danger zone for more than 4 hours must be:

Accepted Answer

Discarded immediately

Answer

Rapidly chilled and stored in the refrigerator for later use

Answer

Reheated to above 75°C before being served

Answer

Used within 30 minutes and then discarded

Question 4

Norovirus outbreaks in food service premises are most commonly caused by:

Accepted Answer

Food handlers who are ill or have recently recovered from gastroenteritis

Answer

Improperly stored dry goods such as flour and rice

Answer

Inadequate cooking temperatures for red meat

Answer

Using the same equipment for raw and cooked foods

Question 5

Hepatitis A, when transmitted through food, is classified as which type of foodborne illness?

Accepted Answer

Viral foodborne illness

Answer

Bacterial infection

Answer

Chemical intoxication

Answer

Physical contamination

Question 6

Which practice most effectively reduces the risk of Listeria contamination in a food business?

Accepted Answer

Regularly cleaning and sanitising food contact surfaces and refrigeration units

Answer

Cooking all menu items above 60°C before service

Answer

Storing raw and cooked foods on separate shelves

Answer

Using single-use gloves for all preparation tasks

Question 7

Which national body in Australia is primarily responsible for developing food safety standards and coordinates foodborne illness investigations?

Accepted Answer

Food Standards Australia New Zealand (FSANZ)

Answer

Safe Work Australia

Answer

Australian Competition and Consumer Commission (ACCC)

Answer

Department of Agriculture, Water and the Environment