Foodborne Illness Prevention Flashcards

Which pathogen is most commonly associated with undercooked poultry and cross-contamination in foodservice?

Answer: Campylobacter jejuni

Campylobacter jejuni is one of the most common causes of foodborne illness and is frequently linked to undercooked poultry.

A food handler notices a shipment of raw chicken arrived at 52°F. What is the correct action?

Answer: Reject the shipment

Raw poultry must be received at 41°F or below; a temperature of 52°F indicates the cold chain was broken and the shipment should be rejected.

What is the primary purpose of the HACCP system in food safety?

Answer: Identify and control biological, chemical, and physical hazards

HACCP (Hazard Analysis Critical Control Points) is a preventive system designed to identify, evaluate, and control food safety hazards.

Which of the following is an example of a biological hazard in food?

Answer: Norovirus on ready-to-eat food

Biological hazards include bacteria, viruses, parasites, and fungi — Norovirus is a biological hazard that can contaminate ready-to-eat food.

At what internal temperature should ground beef be cooked to destroy pathogens?

Answer: 155°F (68°C)

Ground beef must reach an internal temperature of 155°F (68°C) for 15 seconds to kill pathogens like E. coli O157:H7.

Which condition most favors rapid bacterial growth in food?

Answer: Moist, protein-rich food held at 70°F

Bacteria grow fastest in moist, protein-rich (TCS) foods held in the temperature danger zone, such as at 70°F.

A guest reports symptoms of vomiting and diarrhea 6 hours after eating at your restaurant. Which pathogen is MOST likely responsible?

Answer: Staphylococcus aureus

Staphylococcus aureus produces heat-stable toxins that typically cause illness within 1–6 hours of consuming contaminated food.