Foodborne Illness May 10, 2024 by Brian Klein /79 0 votes, 0 avg 0 Foodborne Illness 1 / 79 What is a disease that is transmitted to people by food called? An allergic reaction A foodborne illness Neither Both Wrong! Thats right! A foodborne illness is a disease transmitted to people by food. The source of the disease is a pathogen in the food, like bacteria, viruses, parasites, fungi, or the toxins produced by them. 2 / 79 What could happen when a food handler in your operation has any of these issues? • They’re sneezing or coughing• They have a foodborne illness• They have an infected cut or burn• They have been in contact with a sick person• They don’t wash their hands after using the bathroom• They have symptoms like diarrhea, vomiting, or jaundice They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 3 / 79 Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature? Bacillus cereus Campylobacter jejuni Clostridium botulinum Listeria monocytogenes Clostridium perfringens Shiga toxin-producing E. coli All are correct Wrong! Thats right! 4 / 79 What is listeria monocytogenes? It is different than most bacteria because it grows well in refrigeration temperatures This is the bacteria that causes some foods to spoil after spending too long in the fridge The illness is uncommon in healthy people but high risk populations and pregnant women are vulnerable Listeria monocytogenes is the name of the bacteria that causes the illness known as listeriosis or listeria Listeriosis can be life threatening for newborn and unborn babies when the mother is infected All are correct Wrong! Thats right! 5 / 79 There are many foodborne-illness symptoms, including death, but what are the most common symptoms? Fever Nausea Diarrhea Jaundice Vomiting Abdominal cramps All are correct Wrong! Thats right! 6 / 79 What should you do if you suspect someone has consumed a chemical contaminant? Call 911 or the Poison Control Center immediately Consult with the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! 7 / 79 Which of these are ways that a food handler with poor personal hygiene can cause a foodborne illness? When they are sneezing or coughing When they have a foodborne illness When they have had contact with a person who is sick When they have symptoms of diarrhea, vomiting, or jaundice When they have an infected cut or burn that is NOT covered When they touch anything that may contaminate their hands When they use the restroom and do NOT wash their hands All are correct Wrong! Thats right! 8 / 79 How can listeriosis be prevented? Cook meat to its required minimum internal temperature Prevent cross-contamination between raw food and RTE food Throw out products when they pass their expiration dates All are correct Wrong! Thats right! 9 / 79 What is the onset time of foodborne illness? It can range from 30 minutes to six weeks It depends on the type of foodborne illness Neither Both Wrong! Thats right! A symptoms foodborne illness can range in severity from mild diarrhea to death. 10 / 79 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. 11 / 79 Which of these are ways that viruses be transferred? Having contact with an infected person Touching a contaminated surface and NOT washing your hands Viruses can be transmitted in beverages and contaminated water Viruses are most often transmitted through the fecal-oral route Viruses do NOT grow in food but can be transmitted to people in food Some viruses can be transmitted by breathing particles of vomit in the air All are correct Wrong! Thats right! 12 / 79 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! 13 / 79 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! 14 / 79 Exclude workers from coming into the operation when they have these symptoms? Diarrhea Vomiting Sore throat with fever (When serving high-risk populations) Jaundice (a yellowing of the skin or eyes) Persistent coughing, sneezing, or a runny nose has discharged from the eyes, nose, or mouth When diagnosed with an illness caused by a Big Six Pathogen Infected cut or burn that is open or draining (unless properly covered) All are correct Wrong! Thats right! 15 / 79 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! 16 / 79 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! 17 / 79 Clostridium perfringens bacteria are one of the most common causes of foodborne illness. Which are true about the bacteria? Forms spores to survive in difficult conditions until they improve Grows fast in warm temperature but NOT cold temperatures It can be found in dirt and the intestines of animals and humans All are correct Wrong! Thats right! 18 / 79 What are some ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don't wash their hands after using the toilet When they have a foodborne illness When they have an infected cut or burn that is NOT covered When they sneeze or cough around food or food contact surfaces When they touch contaminated surfaces, and then they don't wash their hands All are correct Wrong! Thats right! 19 / 79 A person with a foodborne illness caused by seafood toxins may experience any of these symptoms: • Hives• Diarrhea• Vomiting• Heart palpitations• Difficulty breathing• Flushing of the face• Burning in the mouth• Neurological symptoms When does a person begin experiencing symptoms (onset-time) after consuming a seafood toxin? Symptoms usually begin within hours Symptoms usually begin within minutes Neither Both Wrong! Thats right! 20 / 79 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! 21 / 79 What are some common symptoms of vibrio gastroenteritis and vibrio parahaemolyticus? Nausea Chills Diarrhea Vomiting Low-grade fever Abdominal cramps All are correct Wrong! Thats right! 22 / 79 What are some common symptoms of botulism? Nausea Vomiting Weakness Double vision Difficulty speaking Difficulty swallowing All are correct Wrong! Thats right! 23 / 79 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! 24 / 79 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 25 / 79 There are three kinds of contaminants that can get into food and make people sick: • Biological• Chemical• Physical What is it called when someone gets sick after eating contaminated food? An allergic reaction A foodborne illness Neither Both Wrong! Thats right! 26 / 79 Why do older adults have a higher risk for foodborne illness? Their immune system is weaker, making them more vulnerable to illness Their digestive system is slower, giving pathogens more time to produce toxins Neither Both Wrong! Thats right! 27 / 79 What food handling mistake is responsible for the most foodborne illnesses? Time-temperature controlled (TCS) Purchasing food from unsafe sources Neither Both Wrong! Thats right! 28 / 79 What kind of people are more likely to get a foodborne illness because their immune system is underdeveloped? People with certain medical conditions People on certain medications Neither Both Wrong! Thats right! Children aged five and under (preschool children) have a higher risk for foodborne illness because their immune system has NOT yet developed. People with certain medical conditions or taking certain medications may have a compromised immune system that makes them more likely to get a foodborne illness. 29 / 79 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! 30 / 79 Pests like rodents and insects can damage food, supplies, and the building. But what is the biggest risk caused by pests? They can spread foodborne illness They are unsightly to guests Neither Both Wrong! Thats right! 31 / 79 What is your body’s natural defense against illness called? The immune system An allergic reaction Neither Both Wrong! Thats right! 32 / 79 What neurological symptom may be experienced by someone with a foodborne illness caused by seafood toxins? Tingling in the extremities Reversed sensations of hot and cold Neither Both Wrong! Thats right! 33 / 79 Which can be symptoms of listeriosis? Fever Meningitis (newborns) Miscarriage (pregnant women) Pneumonia (newborns) Premature birth in pregnant women Sepsis (newborns) Sick babies (newborns) Diarrhea Stillbirth in pregnant women All are correct Wrong! Thats right! The nervous system is attacked in people suffering with the illness 34 / 79 Which group has members who are of getting a foodborne illness because their immune system has weakened with age? People aged 65 and older People on certain medications Neither Both Wrong! Thats right! 35 / 79 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! 36 / 79 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! 37 / 79 Which statement is true about the symptoms caused by consuming chemicals? Death is possible in extreme cases Vomiting and diarrhea are common Neither Both Wrong! Thats right! 38 / 79 What are some common neurological symptoms associated with consuming Biological Toxins? A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Burning in the mouth Difficulty breathing Flushing of the face or neck (turning red) Heart palpitations (hard, fast, or uneven heartbeat) Hives Tingling in the extremities All are correct Wrong! Thats right! 39 / 79 Which are symptoms of rotavirus gastroenteritis? Watery diarrhea Fever Vomiting All are correct Wrong! Thats right! Rotavirus gastroenteritis is a fecal oral cycle pathogen that is a common causative agent of viral diarrhea which can be severe especially in infants. 40 / 79 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. 41 / 79 Which is part of the Americans with Disabilities Act (ADA)? Prohibits you from firing or transferring staff due to non-foodborne diseases Provides civil rights protection for employees with non-foodborne diseases Requires that you maintain the confidentiality of staff with non-foodborne diseases All are correct Wrong! Thats right! 42 / 79 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! 43 / 79 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! 44 / 79 These people have a higher risk of getting a foodborne illness: • People aged 65 and older• Children aged five and under• People with a weakened immune system What term does ServSafe use to categorize these people? High-risk populations High-risk groups Neither Both Wrong! Thats right! ServSafe uses both of these terms to categorize people with a higher risk of getting a foodborne illness. 45 / 79 What are some ways that a food handler with poor personal hygiene can cause a foodborne illness? When they are sneezing or coughing When they have a foodborne illness When they have had contact with a person who is sick When they have symptoms of diarrhea, vomiting, or jaundice When they have an infected cut or burn that is NOT covered When they touch anything that may contaminate their hands When they use the restroom and do NOT wash their hands All are correct Wrong! Thats right! 46 / 79 Which statements are true about the bacteria clostridium botulinum? It's a risk to ROP food because it needs little oxygen It can cause the rare but deadly illness botulism It produces toxins that attack the nervous system All are correct Wrong! Thats right! 47 / 79 What are some common symptoms of campylobacteriosis? Fever Diarrhea Headache Muscle pain Watery or bloody diarrhea All are correct Wrong! Thats right! 48 / 79 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! 49 / 79 What is listeria or listeriosis? A foodborne illness that is a high risk to pregnant women A foodborne illness caused by the bacteria Listeria monocytogenes Neither Both Wrong! Thats right! 50 / 79 The onset-time is how long it takes for the symptoms of an illness to begin. Many people start experiencing these symptoms within minutes of consuming seafood toxins: • Vomiting• Diarrhea• Flushing of the face• Difficulty breathing• Burning in the mouth• Heart palpitations• Hives• Neurological symptoms What neurological symptoms may occur after eating fish contaminated with seafood toxins? Tingling in the extremities A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Neither Both Wrong! Thats right! 51 / 79 Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness: • Time-temperature abuse• Cross-contamination• Poor personal hygiene• Poor cleaning and sanitizing The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called? Five Food Handling Mistakes Five Common Risk Factors Neither Both Wrong! Thats right! 52 / 79 The Americans with Disabilities Act (ADA) provides civil rights protection to those with non-transmittable diseases. Which disease is NOT transmittable in food? HIV (Human Immunodeficiency Virus) Hepatitis B Neither Both Wrong! Thats right! You can NOT fire or restrict someone for having a disease that is NOT foodborne. And you need to maintain the confidentiality of these staff by keeping their condition private. 53 / 79 What is the onset time for symptoms if someone has consumed a chemical contaminant? Symptoms usually develop quickly Symptoms often appear within minutes Neither Both Wrong! Thats right! 54 / 79 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! 55 / 79 There are many foodborne-illness symptoms, including death. Which of these are the most common symptoms? Fever Nausea Diarrhea Jaundice Vomiting Abdominal cramps All are correct Wrong! Thats right! 56 / 79 Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here: • The menu• Brochures• Table-tents• Signs What is the recommended way of putting it on the menu? On the menu next to the item In a footnote at the bottom of the menu Neither Both Wrong! Thats right! 57 / 79 Why do people with these medical conditions have a higher risk for foodborne illness? • Cancer or chemotherapy patients• People infected with HIV or have AIDS• People who have had an organ transplant Their immune systems are compromised Their immune systems are underdeveloped Neither Both Wrong! Thats right! 58 / 79 Where does listeria monocytogenes come from? Found naturally in plants Found in contaminated soil Found in contaminated water Found in the intestines of people Unlike other bacteria, it grows and cool, moist environments All are correct Wrong! Thats right! 59 / 79 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! 60 / 79 Which statement about foodborne illness symptoms is true? The onset of symptoms can be within minutes or up to six months The severity of symptoms can range from mild diarrhea to death Neither Both Wrong! Thats right! The onset time and severity of symptoms depends on type of foodborne illness. 61 / 79 What’s the difference between Contact Time and Onset Time? Contact Time is how long it takes a sanitizer to kill pathogens Onset Time is how long it takes for symptoms of an illness to begin Neither Both Wrong! Thats right! 62 / 79 Which statements describe a toxin mediated infection? When illness results from eating food containing pathogens that produce toxins When pathogens in the stomach or intestine produce toxins as they live and grow When illness symptoms are caused by toxins produced by pathogens in the body All are correct Wrong! Thats right! 63 / 79 Which of these are ways that viruses can be transmitted? By having contact with an infected person By touching a contaminated surface and NOT washing your hands In contaminated beverages or water By the fecal-oral route In contaminated food By breathing particles of vomit in the air All are correct Wrong! Thats right! 64 / 79 Which of these are neurological symptoms associated with consuming Biological Toxins? A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Burning in the mouth Difficulty breathing Flushing of the face or neck (turning red) Heart palpitations (hard, fast, or uneven heartbeat) Hives Tingling in the extremities All are correct Wrong! Thats right! 65 / 79 Which of these measures can prevent bacteria from causing foodborne illness? Avoiding bare-hand contact with RTE food Cleaning and sanitizing Controlling foods time in unsafe temperatures Exclude sick food handlers from the operation Make sure food handlers wash their hands regularly and correctly Practice good personal hygiene Preventing cross-contamination Purchasing from approved sources All are correct Wrong! Thats right! 66 / 79 Here are some ways that a food handler can make people sick: • NOT washing hands after using the bathroom• Coughing or sneezing near food• Touching a cut or burn and then touching food• Working while sick What risk factor is demonstrated by these examples? Poor personal hygiene Poor cleaning and sanitizing Neither Both Wrong! Thats right! 67 / 79 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! 68 / 79 Which of these are symptoms of rotavirus gastroenteritis? Diarrhea Fever Food, water, and ice Fruit Vomiting Watery diarrhea All are correct Wrong! Thats right! Rotavirus gastroenteritis is a fecal oral cycle pathogen that is a common causative agent of viral diarrhea which can be severe especially in infants. 69 / 79 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 70 / 79 Which of these are symptoms of listeriosis? Fever Meningitis (newborns) Miscarriage (pregnant women) Pneumonia (newborns) Premature birth in pregnant women Sepsis (newborns) Sick babies (newborns) Diarrhea Stillbirth in pregnant women All are correct Wrong! Thats right! The nervous system is attacked in people suffering with the illness 71 / 79 What foods have been linked to Listeria monocytogenes (illness listeriosis)? Processed foods like soft cheeses and unpasteurized dairy products can be contaminated after processing Ready-to-eat (RTE) foods like hot dogs, lunch meats, cold cuts, dry sausages deli-style meats, and poultry Neither Both Wrong! Thats right! 72 / 79 What is the difference between a disclosure and a reminder? A disclosure informs the customer that the food is served raw or undercooked A reminder informs the customer of the increased risk of foodborne illness Neither Both Wrong! Thats right! 73 / 79 How does the Centers for Disease Control and Prevention (CDC) protect the public from foodborne illness? By researching the causes of outbreaks By helping regulatory authorities investigate outbreaks Neither Both Wrong! Thats right! 74 / 79 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. 75 / 79 What should you do if you suspect that someone may have consumed chemicals? Call your local emergency services (911) Consult the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! You should also call the poison control center. 76 / 79 What medical conditions can be caused by aflatoxins produced by some molds? Allergic reactions Kidney and liver damage Nervous system disorders All are correct Wrong! Thats right! 77 / 79 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! 78 / 79 Which are true about the bacteria clostridium perfringens? The bacteria is found in dirt Causes the illness clostridium perfringens gastroenteritis Often linked to meat and poultry dishes like gravies and stews Symptoms linked with bacteria diarrhea, severe abdominal pain The most important preventative measure is time-temperature control All are correct Wrong! Thats right! 79 / 79 Where can clostridium perfringens be found? Does NOT grow at refrigeration temperatures Found in dirt, where it forms spores that allow it to survive Commercially prepared food is NOT often involved in outbreaks Is carried and the intestines of both animals and humans Grow rapidly in food within the TDZ All are correct Wrong! Thats right! 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