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

A foodborne illness outbreak is when two or more people experience the same illness after consuming a common food or beverage.

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

Campylobacter is most commonly found in raw and undercooked poultry and unpasteurized dairy products.

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

A food infection occurs when live pathogens are ingested and grow in the body, while intoxication occurs when preformed toxins in food are consumed.

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

Since ready-to-eat foods are served without further cooking, any pathogens transferred to them from raw meat will be consumed directly.

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

Jaundice is a symptom of Hepatitis A, which is one of the Big Six pathogens requiring exclusion from the workplace and regulatory notification.

TFHC - Texas Food Handlers Certification Practice Test