FSS Foodborne Illness 3

Question 1

Clostridium perfringens food poisoning is most often the result of:

Accepted Answer

Large batches of cooked meat cooled too slowly

Answer

Raw egg-based sauces held at cold temperatures

Answer

Unwashed raw salad vegetables

Answer

Improperly sealed vacuum-packed products

Question 2

What does 'infective dose' mean in the context of foodborne illness?

Accepted Answer

The minimum number of pathogens required to cause illness in a person

Answer

The maximum level of bacteria permitted in ready-to-eat food under Australian law

Answer

The amount of toxin produced by bacteria per hour of growth

Answer

The antibiotic dose needed to treat a specific foodborne infection

Question 3

Which symptom pattern is most characteristic of intoxication (toxin-caused) foodborne illness?

Accepted Answer

Rapid onset of vomiting and nausea within 1 to 6 hours

Answer

Gradual onset of symptoms 48 to 72 hours after eating

Answer

High fever as the primary symptom

Answer

Symptoms that persist for 2 to 3 weeks

Question 4

E. coli O157:H7 outbreaks are most commonly associated with which foods?

Accepted Answer

Undercooked ground beef and unpasteurised fruit juice

Answer

Improperly canned low-acid vegetables

Answer

Reheated leftover rice dishes

Answer

Raw goat dairy products

Question 5

A food safety supervisor suspects a customer has developed foodborne illness after eating at their premises. What is the correct first action?

Accepted Answer

Notify the local council or food safety regulator and preserve food samples where possible

Answer

Immediately discard all food currently on the premises

Answer

Instruct all staff to cease food handling until a full investigation is completed

Answer

Issue a public statement clarifying the business's food safety practices

Question 6

Which of the following foodborne pathogens is uniquely able to grow at refrigeration temperatures below 5°C?

Accepted Answer

Listeria monocytogenes

Answer

Salmonella enteritidis

Answer

Staphylococcus aureus

Answer

Campylobacter jejuni

Question 7

When may a food handler who has recovered from Salmonella gastroenteritis safely return to work?

Accepted Answer

After being symptom-free for at least 48 hours and obtaining any clearance required by their employer or health authority

Answer

As soon as they feel well enough, regardless of remaining symptoms

Answer

After completing a full course of prescribed antibiotics

Answer

Only after a blood test confirms they are no longer contagious