Foodborne Illness Outbreaks May 10, 2024 by Brian Klein /18 0 votes, 0 avg 0 Foodborne Illness Outbreaks 1 / 18 First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing? Set the suspected product aside, keeping it separate from other food Label it "do NOT use/do NOT discard," and instruct staff to leave it alone Neither Both Wrong! Thats right! 2 / 18 Which government agencies help the local regulatory authorities investigate outbreaks? The U.S. Public Health Service (PHS) The Centers for Disease Control and Prevention (CDC) Neither Both Wrong! Thats right! 3 / 18 When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)? Store the suspected product in a secure location separate from other food Label the suspected product, "Do NOT use/Do NOT discard" Neither Both Wrong! Thats right! 4 / 18 What happens when these criteria are met? • A single food source is blamed for the same symptoms in multiple people • Regulatory authorities perform an investigation • Lab tests verify that the food is the source of the illness The food was deliberately contaminated A foodborne illness is declared an outbreak Neither Both Wrong! Thats right! 5 / 18 Which of these are things that you should do when responding to a possible foodborne illness outbreak? Segregate the suspected product Stop using the suspected product Contact your local regulatory authority Review your food handling procedures Document product information Cooperate with investigating authorities Identify which staff were on duty All are correct Wrong! Thats right! 6 / 18 Which government agencies conduct research into the causes of foodborne illness outbreaks? The U.S. Public Health Service (PHS) The Centers for Disease Control and Prevention (CDC) Neither Both Wrong! Thats right! 7 / 18 Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food: • RTE food touches a contaminated surface • Contaminated wiping cloths are used on food-contact surfaces • Contaminated food touches or drips onto RTE food • Staff touch contaminated food and then touch RTE food • Contaminated food is combined with another food and NOT cooked What risk factor is demonstrated by these examples? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 8 / 18 What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak? Make a list of food handlers scheduled during the suspected contamination Question each food handler about their health status and keep a record of their responses Neither Both Wrong! Thats right! These staff members may be interviewed further and tested for pathogens by investigators 9 / 18 When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident? Make a list of who they are and save it for the regulatory authorities Take notes when questioning each one about their current health Neither Both Wrong! Thats right! These staff members may be subject to an interview and sampling by investigators 10 / 18 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. 11 / 18 If a guest claims that your establishment made them sick, ask them to help you complete a foodborne-illness incident report. What information should the report include? When the guest first got sick What other food was eaten by the guest What and when they ate at your establishment When and where the guest sought medical attention What symptoms did they have and how long did they last? All are correct Wrong! Thats right! 12 / 18 What can happen if food is time-temperature abused? Pathogens grow to unsafe levels A foodborne illness outbreak Neither Both Wrong! Thats right! 13 / 18 In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food? The food is suspected of causing illness and is being saved for investigators The manufacturer has recalled the food, with instructions to return it to the vendor Neither Both Wrong! Thats right! 14 / 18 What should a manager do with a food product if they suspect that it could be the source of a foodborne illness outbreak? Label the food, "Do NOT use/Do NOT discard" Record information about the suspected food Store it in a secure location separate from other food All are correct Wrong! Thats right! Include a description, date, lot number, sell by date, and pack size. 15 / 18 If you suspect a food item may have been the source of a foodborne illness, what should you do with it? Label the food "Do NOT use/Do NOT discard" Record information about the suspected food Store the food separately from other food All are correct Wrong! Thats right! When recording information about the suspected product, include a description, the date, lot number, sell by date, and pack size. 16 / 18 Why do salads containing these previously cooked TCS foods need to be handled with special care? • Leftover eggs • Leftover tuna • Leftover pasta • Leftover chicken • Leftover potatoes Salads are served cold and NOT reheated to kill pathogens They have all been linked to foodborne illness outbreaks Neither Both Wrong! Thats right! 17 / 18 These are the five most common causes of foodborne illness: • Purchasing food from unsafe sources • Failing to cook food correctly • Holding food at incorrect temperatures • Using contaminated equipment • Practicing poor personal hygiene What does ServSafe call these? Common Risk Factors Food-handling mistakes Neither Both Wrong! Thats right! 18 / 18 What is a foodborne illness outbreak, according to the centers for disease control and prevention (cdc)? Laboratory analysis confirms the outbreak State and local regulatory agencies conduct an investigation Two or more people have the same symptoms after eating the same food All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
