TFM Foodborne Illness and Pathogens 3

Question 1

What does the FDA Food Code define as the 'Big 6' pathogens requiring employee exclusion or restriction?

Accepted Answer

Salmonella Typhi, E. coli O157:H7 (STEC), Norovirus, Hepatitis A, Shigella spp., Nontyphoidal Salmonella

Answer

The FDA Food Code's Big 6 are Salmonella Typhi, STEC, Norovirus, Hepatitis A, Shigella spp., and Nontyphoidal Salmonella — all require employee exclusion or restriction.

Question 2

Which factor does NOT directly influence the growth of foodborne pathogens?

Accepted Answer

The color of the food

Answer

Food color does not influence microbial growth; pathogens are affected by temperature, moisture, pH, oxygen, nutrients, and time.

Question 3

What is 'water activity' (Aw) and why is it important in food safety?

Accepted Answer

A measure of the available moisture in food that microorganisms need to grow

Answer

Water activity (Aw) measures available moisture in food; most pathogens require an Aw above 0.85 to grow, which is why drying and dehydrating food preserves it.

Question 4

Which pH range do most foodborne pathogens prefer for growth?

Accepted Answer

pH 4.6–7.5 (mildly acidic to neutral)

Answer

Most foodborne pathogens thrive between pH 4.6 and 7.5 — the mildly acidic to neutral range that many foods fall within.

Question 5

A foodborne illness 'outbreak' is officially defined as:

Accepted Answer

Two or more people experiencing the same illness after consuming the same food

Answer

A foodborne illness outbreak is officially defined as two or more people experiencing the same illness after consuming the same food or beverage from a common source.

TFM - Texas Food Manager Practice Test

TFM - Texas Food Manager Practice Test

TFM Foodborne Illness and Pathogens 3