Foodborne Illness and Pathogens Flashcards
6 cards from real TFHC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Foodborne Illness and Pathogens flashcards as text
Which bacteria is most commonly associated with undercooked poultry and eggs in the United States?
Answer: Salmonella
Salmonella is the leading cause of foodborne illness linked to poultry and eggs, making proper cooking and handling critical.
What are the most common symptoms of foodborne illness?
Answer: Nausea, vomiting, diarrhea, and stomach cramps
Typical foodborne illness symptoms include gastrointestinal distress such as nausea, vomiting, diarrhea, and cramps.
Which pathogen is known as the 'Big Six' highly contagious illness that food workers must report to their manager in Texas?
Answer: Norovirus, Hepatitis A, Salmonella Typhi, E. coli O157:H7, Shigella, and Nontyphoidal Salmonella
The Big Six pathogens are the most contagious and dangerous foodborne pathogens that require immediate reporting by food workers.
What is the most common cause of foodborne illness outbreaks in restaurants in the United States?
Answer: Norovirus
Norovirus is the most frequent cause of foodborne illness outbreaks, often spread by infected food workers handling ready-to-eat foods.
Which food is most commonly associated with Listeria monocytogenes contamination?
Answer: Ready-to-eat deli meats and soft cheeses
Listeria thrives in cold, moist environments and is commonly found in deli meats and soft cheeses, making it dangerous even when refrigerated.
What does TCS food stand for in Texas food handler training?
Answer: Time/Temperature Control for Safety food
TCS stands for Time/Temperature Control for Safety — these foods require strict time and temperature management to prevent bacterial growth.