TFHC Foodborne Illness and Pathogens 3

Question 1

What is a foodborne illness outbreak defined as in Texas?

Accepted Answer

Two or more people getting sick from eating the same food

Answer

One person getting seriously ill from a restaurant meal

Answer

Three or more complaints about food quality at a single facility

Answer

Any case of illness reported to the health department

Question 2

Which food is considered a common source of Campylobacter, one of the most frequent causes of diarrheal illness in the U.S.?

Accepted Answer

Undercooked poultry and unpasteurized milk

Answer

Canned vegetables and dried beans

Answer

Raw shellfish and sushi

Answer

Soft cheeses and deli meats

Question 3

What is the difference between food infection and food intoxication?

Accepted Answer

Infection is caused by living pathogens in food; intoxication is caused by toxins already in the food

Answer

Infection involves chemicals; intoxication involves bacteria

Answer

Infection requires more than 24 hours to cause illness; intoxication causes illness within 1 hour

Answer

Infection only affects children; intoxication only affects adults

Question 4

Why is cross-contamination between raw meat and ready-to-eat foods especially dangerous?

Accepted Answer

Ready-to-eat foods won't be cooked again, so pathogens transferred to them cannot be killed

Answer

Raw meat always contains more bacteria than ready-to-eat foods

Answer

Cross-contamination only affects the texture of food, not its safety

Answer

Ready-to-eat foods are more expensive to replace

Question 5

A food handler reports having jaundice (yellowing of skin/eyes). What should happen?

Accepted Answer

The food handler must be excluded from work and the manager must report it to the health department

Answer

The food handler may work if they wear gloves

Answer

The food handler may work in non-food prep areas only

Answer

The food handler must take medication and return the next day

Question 6

What is the purpose of a consumer advisory on a menu in Texas?

Accepted Answer

To warn customers that certain foods are served raw or undercooked and may increase their risk of foodborne illness

Answer

To inform customers about allergen information

Answer

To disclose the calorie count of high-fat menu items

Answer

To advise customers on recommended portion sizes