Big Six Pathogens May 9, 2024 by Brian Klein /58 0 votes, 0 avg 0 Big Six Pathogens 1 / 58 What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen? Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 2 / 58 Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens? Norovirus Hepatitis A Shigella Spp Salmonella typhi Nontyphoidal salmonella Shiga toxin-producing E. coli All are correct Wrong! Thats right! These are all Big Six Pathogens. Staff that have been diagnosed with an illness caused by a Big Six Pathogen cannot work in food service while they are sick. 3 / 58 What foods have been linked with the bacteria nontyphoidal salmonella? Meat Poultry and eggs Milk and dairy products Produce like tomatoes, peppers, and cantaloupes All are correct Wrong! Thats right! 4 / 58 Which is required if any worker has an illness due to any of the big six pathogens? Exclude the employee from entering the operation The situation must be reported to your local regulatory authority A signed release from a medical practitioner is needed to return to work All are correct Wrong! Thats right! 5 / 58 How is Shigella spp transferred? Flies can transfer bacteria from feces to food When people eat or drink contaminated food or water Neither Both Wrong! Thats right! A person only needs to eat small amount of bacteria to make them sick. 6 / 58 What are some common symptoms of Typhoid Fever, the illness caused by the Salmonella Typhi bacteria? High fever Weakness Abdominal pain Headache Loss of appetite Rash Diarrhea or constipation All are correct Wrong! Thats right! 7 / 58 What must you do if a food handler is diagnosed with an illness caused by one of these pathogens? • Norovirus• Hepatitis A• Shigella spp.• Salmonella Typhi• Nontyphoidal Salmonella• Shiga-toxin producing E. coli (STEC) Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 8 / 58 What foods have been linked to Salmonella Typhi? Unpasteurized egg products Raw or undercooked beef Unpasteurized dairy products Raw or undercooked poultry RTE foods and beverages All are correct Wrong! Thats right! 9 / 58 What are some ways that norovirus is transmitted? Particles of vomit in the air Human feces on unwashed hands Shellfish from contaminated water RTE food that has been contaminated All are correct Wrong! Thats right! 10 / 58 What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens? • Norovirus• Shigella spp.• Nontyphoidal Salmonella• Shiga toxin-producing E. coli (STEC) Diarrhea Vomiting Neither Both Wrong! Thats right! 11 / 58 When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food? Someone without symptoms can still be contagious Someone can still be contagious after their symptoms end Neither Both Wrong! Thats right! 12 / 58 What do Norovirus and Hepatitis A have in common? Both viruses are highly contagious and can cause severe illness Food handlers with a diagnosis must be excluded from the operation They are the only two viruses on the FDA's list of Big Six pathogens All are correct Wrong! Thats right! 13 / 58 A food handler with an illness caused by what pathogen requires that you exclude them from the operation? Hepatitis A Salmonella Typhi Neither Both Wrong! Thats right! You must report these cases to your regulatory authority. 14 / 58 The onset time for symptoms of Hepatitis A is slow and symptoms may take weeks to appear. Which of these are symptoms of the illness caused by the Hepatitis A virus? Nausea Jaundice Vomiting Diarrhea Fever (mild) Poor appetite Tea coloured urine Abdominal discomfort Fatigue or general weakness All are correct Wrong! Thats right! 15 / 58 What are some common symptoms of salmonellosis, the illness caused by the Nontyphoidal Salmonella bacteria? Abdominal cramps Cramps Diarrhea Fever Headache Vomiting Nausea All are correct Wrong! Thats right! How severe symptoms are depends on that health of the person and the amount of bacteria eaten 16 / 58 What must a food handler do if diagnosed with an illness caused by one of these pathogens? • Norovirus• Hepatitis A• Shigella spp.• Salmonella Typhi• Nontyphoidal Salmonella• Shiga-toxin producing E. coli (STEC) Report it to you Do NOT go to work Neither Both Wrong! Thats right! 17 / 58 Where does Nontyphoidal Salmonella come from? Can be transferred from person to person Can be transferred from farm animals to people Just a small amount of the bacteria can make a person sick It can be in a person's feces for weeks after symptoms have ended Many farm animals carry nontyphoidal Salmonella without getting sick All are correct Wrong! Thats right! 18 / 58 Staff must tell you if they live with someone who has been diagnosed with the following illnesses except? Norovirus Hepatitis A Shigella Spp Salmonella typhi Shiga toxin-producing E. coli All are correct Wrong! Thats right! (exception) nontyphoidal salmonella 19 / 58 What are some common symptoms of the illness caused by the Shigella spp bacteria? Fever Cramps Chills Fatigue Abdominal pain Bloody diarrhea All are correct Wrong! Thats right! 20 / 58 Which of these are symptoms are possible with illness caused by the Shiga Toxin Producing E. coli bacteria? Abdominal cramps Kidney failure Diarrhea Death Vomiting All are correct Wrong! Thats right! 21 / 58 Which is an example of how a “carrier” can appear healthy but spread illness to others without knowing? Someone with Hepatitis A can spread the illness before showing symptoms Someone with Norovirus can spread the illness after their symptoms are gone Neither Both Wrong! Thats right! Some people (carriers) can carry pathogens and spread them to others without getting sick themselves or after they have recovered. 22 / 58 Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria? The bacteria cause the illness called Hemorrhagic Colitis The bacteria produce toxins as they grow in the intestines The symptoms of illness are caused by high levels of toxins All are correct Wrong! Thats right! Once the bacteria get inside a person’s body, they will multiply. The bacteria begin to grow rapidly when they are in an infected persons intestines. 23 / 58 What is Nontyphoidal Salmonella? Many farm animals carry Nontyphoidal Salmonella Nontyphoidal Salmonella is commonly associated with poultry and eggs Nontyphoidal Salmonella is a major bacteria that is one of the big six pathogens Nontyphoidal Salmonella is spread by cross-contamination and improper cooking of food All are correct Wrong! Thats right! 24 / 58 Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this? Require guests to use clean plates and utensils in self-service areas Post signs to remind guests NOT to reuse dirty plates and utensils to refill Have a staff member monitor guests in the self-service area All are correct Wrong! Thats right! 25 / 58 Staff must report to you if they’re sickened by a Big Six Pathogen. And you must report it to your regulatory authority. • Norovirus• Hepatitis A• Shigella spp.• Salmonella Typhi• Nontyphoidal Salmonella• Shiga-toxin producing E. coli (STEC) Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened? All of them except for nontyphoidal salmonella Nontyphoidal salmonella Neither Both Wrong! Thats right! 26 / 58 Norovirus and Hepatitis A are the only two viruses on the FDA’s list of Big Six Pathogens. How can Norovirus be transmitted differently than Hepatitis A? Airborne vomit particles. The fecal-oral route Neither Both Wrong! Thats right! Infectious airborne vomit particles are just one of several characteristics that make norovirus the most contagious foodborne pathogen. 27 / 58 What illnesses must an employee report they have been diagnosed with? Norovirus Hepatitis A Shigella Spp Salmonella typhi Nontyphoidal salmonella Shiga toxin-producing E. coli All are correct Wrong! Thats right! These are all Big Six Pathogens. Staff must report to you when they have been diagnosed with an illness caused by a Big Six Pathogen. 28 / 58 Where does shigella spp come from? Found in the feces of infected people Flies can transfer bacteria from feces to food Eating a small amount of the bacteria can make people sick High levels of bacteria in feces or weeks after symptoms end Most occur when people eat or drink contaminated food or water All are correct Wrong! Thats right! 29 / 58 How can Shiga Toxin Producing E. coli be prevented from causing illness? Control time and temperature (especially ground beef) Exclude food handlers who have been diagnosed with hemorrhagic colitis Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw food and RTE food Cook food to the required minimum internal temperatures (especially ground beef) Exclude food handlers with diarrhea All are correct Wrong! Thats right! 30 / 58 Norovirus is responsible for 58% of all reported foodborne illness cases and is the most contagious foodborne pathogen. How is Norovirus transmitted from person to person? Norovirus is usually transmitted by the fecal-oral route Norovirus can be transmitted by airborne vomit particles Neither Both Wrong! Thats right! 31 / 58 Which is true about Hepatitis A? Hepatitis A is a major virus that can be transmitted in food and affects the liver Hepatitis A is the most common type of hepatitis in the USA Neither Both Wrong! Thats right! 32 / 58 Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick? Wash hands Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 33 / 58 Which of these are ways to prevent the Big Six Pathogen Hepatitis A from making people sick? Washing hands Purchasing shellfish from approved, reputable suppliers Avoiding bare-hand contact with ready-to-eat (RTE) food Excluding food handlers with jaundice for less than a week Excluding food handlers with diarrhea Excluding staff who have been diagnosed with the Hepatitis A virus All are correct Wrong! Thats right! 34 / 58 These are some common symptoms of illness caused by the Big Six Pathogen Hepatitis A: • Nausea• Jaundice• Vomiting• Diarrhea• Fever (mild)• Poor appetite• Tea coloured urine• Abdominal discomfort• Fatigue or general weakness What is the onset time for Hepatitis A? The onset time is how long it takes for symptoms to begin The onset time for Hepatitis A can take several weeks Neither Both Wrong! Thats right! 35 / 58 Which virus is included in the FDA’s list of Big Six Pathogens? Hepatitis A Norovirus Neither Both Wrong! Thats right! These are the only two Big Six Pathogens that are viruses, the other four are bacteria. Both viruses are commonly spread by feces on unwashed hands, but Norovirus can also be spread by particles of vomit in the air. 36 / 58 What should you do if a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen? Exclude the food handler from the operation Consult the regulatory authority and medical practitioner when they can return Neither Both Wrong! Thats right! 37 / 58 When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 38 / 58 What are some foods commonly linked with Shigella spp? Produce that has had contact with contaminated water Food that is easily contaminated by unwashed hands Salads made with leftover potatoes, tuna, shrimp, pasta, or chicken All are correct Wrong! Thats right! 39 / 58 Which of these are symptoms of Typhoid Fever, the illness caused by the Big Six Pathogen Salmonella Typhi? High fever Weakness Abdominal pain Headache Loss of appetite Rash Diarrhea or constipation All are correct Wrong! Thats right! 40 / 58 What are some common symptoms of Norovirus? Fever Nausea Vomiting Watery diarrhea Abdominal cramps All are correct Wrong! Thats right! 41 / 58 How can Salmonella Typhi be prevented? Handwashing Preventing cross-contamination Cook food to its required minimum internal temperature Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi All are correct Wrong! Thats right! 42 / 58 Which of these dangerous bacteria are NOT Big Six Pathogens? Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Listeria monocytogenes Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus All are correct Wrong! Thats right! 43 / 58 Where does Salmonella Typhi come from? Salmonella Typhi is in a person's feces for weeks after symptoms have ended Only humans get typhoid fever, the illness caused by the bacteria Salmonella Typhi Neither Both Wrong! Thats right! 44 / 58 Which of these dangerous foodborne bacteria are NOT Big Six Pathogens? Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Listeria monocytogenes Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus All are correct Wrong! Thats right! 45 / 58 Food handlers must tell managers when they have been diagnosed with an illness caused by which of these pathogens? Norovirus Hepatitis a Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 46 / 58 Which of these are symptoms of salmonellosis, the illness caused by the Big Six Pathogen Nontyphoidal Salmonella? Abdominal cramps Cramps Diarrhea Fever Headache Vomiting Nausea All are correct Wrong! Thats right! How severe symptoms are depends on that health of the person and the amount of bacteria eaten 47 / 58 What are some foods commonly linked with Hepatitis A? Salads Ready-to-eat (RTE) food Fruit and fruit juices Shellfish from contaminated water All are correct Wrong! Thats right! 48 / 58 What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens? • Hepatitis A• Salmonella Typhi Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 49 / 58 Food handlers must also tell managers when they have been diagnosed with an illness from one or these pathogens? Norovirus Hepatitis A Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 50 / 58 Where does Shiga Toxin Producing E. coli come from? E. coli bacteria can be found in contaminated water E. coli bacteria occur naturally in the intestines of healthy cattle E. coli bacteria can contaminate meat during slaughtering (especially ground beef) E. coli bacteria produce toxins in the intestines of an infected person (these toxins causes the illness) E. coli bacteria remain in the feces of an infected person (and is still contagious) for weeks after symptoms have ended All are correct Wrong! Thats right! 51 / 58 You must report to your regulatory authority when a food handler is diagnosed with what kind of illness? Any illness caused by a Big Six Pathogen The name of the illness is the same as the pathogen Neither Both Wrong! Thats right! 52 / 58 When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 53 / 58 Which foods have been linked to Shiga Toxin Producing E. coli? Raw milk Raw or undercooked ground beef Produce that has had contact with contaminated water All are correct Wrong! Thats right! Raw or undercooked ground beef is most commonly linked with the bacteria. 54 / 58 What are some ways that Hepatitis A can be prevented? Proper handwashing Purchasing shellfish from approved, reputable suppliers Avoiding bare-hand contact with ready-to-eat (RTE) food Excluding food handlers with jaundice Excluding food handlers with diarrhea Excluding staff diagnosed with Hepatitis A All are correct Wrong! Thats right! 55 / 58 Which of these measures can prevent the Shigella spp bacteria from causing illness? Handwashing Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 56 / 58 What are the Big Six Pathogens? The six most contagious foodborne microorganisms Microorganisms that can cause severe illness Neither Both Wrong! Thats right! 57 / 58 Which of the Big Six Pathogens are bacteria? Nontyphoidal Salmonella Salmonella typhi Shiga toxin-producing E. coli Shigella Spp All are correct Wrong! Thats right! 58 / 58 A food handler diagnosed with most of the big six pathogens does NOT need to be excluded unless they are vomiting or have diarrhea. Which Big Six Pathogen diagnosis requires excluding, even without symptoms? A food handler with Salmonella Typhi must be excluded, even if they don't have symptoms A food handler with Hepatitis A must be excluded, even if they don't have symptoms Neither Both Wrong! Thats right! A person could appear healthy yet still be infected and contagious the infection can spread for several weeks before the onset of symptoms begins Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
