FSS Foodborne Illness 2 — Questions and Answers
Question 1: Which food is most commonly associated with Bacillus cereus food poisoning?
- Cooked rice left at room temperature (Correct answer)
- Raw seafood on ice
- Undercooked red meat
- Unpasteurised cow's milk
Correct answer: Cooked rice left at room temperature
Bacillus cereus is notorious for causing illness from cooked rice held at room temperature, where its heat-resistant spores germinate and produce toxins.
Question 2: Clostridium botulinum produces its dangerous toxin most readily in:
- Fresh fruit with broken skin
- Anaerobic environments such as improperly preserved canned foods (Correct answer)
- High-acid foods like vinegar-based pickles
- Refrigerated ready-to-eat deli meats
Correct answer: Anaerobic environments such as improperly preserved canned foods
Clostridium botulinum thrives in oxygen-free (anaerobic) environments and is strongly associated with improperly home-canned or vacuum-sealed foods.
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:
- Rapidly chilled and stored in the refrigerator for later use
- Reheated to above 75°C before being served
- Discarded immediately (Correct answer)
- Used within 30 minutes and then discarded
Correct answer: Discarded immediately
The 2-hour/4-hour rule states that food held in the temperature danger zone for a cumulative total of more than 4 hours must be thrown away to prevent foodborne illness.
Question 4: Norovirus outbreaks in food service premises are most commonly caused by:
- Food handlers who are ill or have recently recovered from gastroenteritis (Correct answer)
- Improperly stored dry goods such as flour and rice
- Inadequate cooking temperatures for red meat
- Using the same equipment for raw and cooked foods
Correct answer: Food handlers who are ill or have recently recovered from gastroenteritis
Norovirus is highly contagious and is most frequently introduced to food via infected food handlers, particularly those who return to work too soon after gastroenteritis.
Question 5: Hepatitis A, when transmitted through food, is classified as which type of foodborne illness?
- Bacterial infection
- Viral foodborne illness (Correct answer)
- Chemical intoxication
- Physical contamination
Correct answer: Viral foodborne illness
Hepatitis A is caused by a virus and is transmitted through contaminated food or water, particularly raw shellfish and food handled by infected persons with poor hand hygiene.
Question 6: Which practice most effectively reduces the risk of Listeria contamination in a food business?
- Cooking all menu items above 60°C before service
- Storing raw and cooked foods on separate shelves
- Using single-use gloves for all preparation tasks
- Regularly cleaning and sanitising food contact surfaces and refrigeration units (Correct answer)
Correct answer: Regularly cleaning and sanitising food contact surfaces and refrigeration units
Listeria can survive and multiply at refrigeration temperatures and on food contact surfaces, so rigorous cleaning and sanitising of these areas is the most targeted control measure.
Question 7: Which national body in Australia is primarily responsible for developing food safety standards and coordinates foodborne illness investigations?
- Safe Work Australia
- Australian Competition and Consumer Commission (ACCC)
- Food Standards Australia New Zealand (FSANZ) (Correct answer)
- Department of Agriculture, Water and the Environment
Correct answer: Food Standards Australia New Zealand (FSANZ)
FSANZ develops and maintains the Australia New Zealand Food Standards Code and works with state and territory health authorities during national foodborne illness outbreak investigations.
FSS Foodborne Illness 2
Which food is most commonly associated with Bacillus cereus food poisoning?