Foodborne Illness May 22, 2024 by Brian Klein /191 0 votes, 0 avg 0 Foodborne Illness 1 / 191 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! 2 / 191 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! 3 / 191 Which health conditions can compromise a person’s immune system and put them at higher risk for foodborne illness? Transplant recipients People with HIV or AIDS People on certain medications Cancer and chemotherapy patients All are correct Wrong! Thats right! 4 / 191 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! 5 / 191 If a food handler gets sick, when should they report it to you? If they get sick at home, they should report it before coming to work If they get sick at work, they should let you know immediately Neither Both Wrong! Thats right! 6 / 191 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 / 191 When can a food handler who has been excluded for vomiting or diarrhea return to work? At least 24 hours without the symptom With a signed medical clearance Neither Both Wrong! Thats right! 8 / 191 What should you do if a food handler has jaundice for a week or less? Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 9 / 191 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! 10 / 191 How should an infected cut or burn be covered if it’s on the arm? Entirely covered with an impermeable bandage With a finger cot and a single-use glove Neither Both Wrong! Thats right! 11 / 191 If the food handler has a sore throat with a fever? Exclude the food handler from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! A written release from a medical practitioner is required before returning to work 12 / 191 What are the reportable illness symptoms? Diarrhea Vomiting Jaundice Sore throat with fever All are correct Wrong! Thats right! 13 / 191 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! 14 / 191 How should a cut or burn be covered if it’s on the hand or wrist? Cover it with an impermeable material like a finger cot Wear a single-use glove over the impermeable cover Neither Both Wrong! Thats right! 15 / 191 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! 16 / 191 What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms? Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 17 / 191 What are some medical conditions that can compromise (weaken) a person’s immune system? Chemotherapy patients Transplant recipients People with HIV or AIDS People on certain medications All are correct Wrong! Thats right! 18 / 191 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! 19 / 191 Depending on the illness and symptoms, what should you do if a food handler is sick? Restrict them from working with food and food-contact surfaces Exclude them from the operation Neither Both Wrong! Thats right! 20 / 191 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. 21 / 191 These are some common symptoms of an allergic reaction: • Nausea • Vomiting • Diarrhea • Itchy throat • Abdominal pain • Hives or itchy rashes • Wheezing or shortness of breath • Swelling of the throat, face, eyes, hands, or feet How long does it take for the symptoms to begin after the allergen has been eaten? Immediately after eating the allergen Several hours after eating the allergen Neither Both Wrong! Thats right! 22 / 191 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! 23 / 191 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! 24 / 191 When do egg products need to be pasteurized if your operation primarily serves a high-risk population? When shell eggs are pooled When a dish is served raw or undercooked Neither Both Wrong! Thats right! 25 / 191 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! 26 / 191 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! 27 / 191 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. 28 / 191 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! 29 / 191 Why is raw or undercooked ground beef never offered on a children’s menu? Children are vulnerable to Shiga toxin-producing E. coli It may be contaminated with Shiga toxin-producing E. coli Neither Both Wrong! Thats right! The Food and Drug Administration (FDA) advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children’s menu. 30 / 191 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! 31 / 191 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. 32 / 191 What is true about a cut or burn that is infected? A cut or burn with pus or fluids is infected Infections contain pathogens and must be covered Restrict food handlers with uncovered cuts or burns All are correct Wrong! Thats right! 33 / 191 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. 34 / 191 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. 35 / 191 Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered? Cuts or burns on the hand or wrist should be covered with an impermeable bandage (finger cot) and a single use glove Cuts or burns on the arm should be completely covered with an impermeable bandage Cuts or burns on other parts of the body should be covered with a dry, durable, and tight-fitting bandage All are correct Wrong! Thats right! 36 / 191 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! 37 / 191 How can you prove to your regulatory authority that you have informed staff to let you know they are sick? Post signs instructing staff to report to you when they are sick Have your staff sign statements agreeing to report to you when they are sick Handout pocket cards to your staff reminding them to report to you when they are sick Documents showing staff have completed training that emphasizes the importance of reporting illness All are correct Wrong! Thats right! 38 / 191 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! 39 / 191 What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”? Personal hygiene procedures Reporting illnesses and illness symptoms Neither Both Wrong! Thats right! 40 / 191 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! 41 / 191 People with compromised immune systems have a greater risk of foodborne illness. Which statement is true about the word ‘compromised’? HIV (AIDS), organ transplants, and chemotherapy compromise immune systems Something that is compromised has been made weak and more vulnerable Neither Both Wrong! Thats right! ServSafe uses this term to describe a person’s immune system that has become weak due to a medical condition. 42 / 191 According to the FDA, what foods should NOT be offered on a children’s menu if they are served raw or undercooked? Eggs Meat Poultry Seafood All are correct Wrong! Thats right! This is especially true with ground beef due to concerns of contamination with the bacteria Shiga toxin-producing E. coli. 43 / 191 What situation requires using pasteurized shell eggs for pooling? When serving a high-risk population When preparing an allergen special order Neither Both Wrong! Thats right! 44 / 191 If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work? When symptom-free for 24 hours With a signed medical clearance Neither Both Wrong! Thats right! 45 / 191 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! 46 / 191 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! 47 / 191 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. 48 / 191 Which of these symptoms require you to exclude staff from the operation? Diarrhea Vomiting Sore throat with fever (when serving high-risk populations) Jaundice (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 drainage (unless properly covered) All are correct Wrong! Thats right! 49 / 191 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! 50 / 191 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! 51 / 191 When should you restrict a food handler from working with exposed food, utensils, or equipment? When they have a runny nose When they continue to cough or sneeze When they have excessive fluids coming from the eyes or mouth When they have both a sore throat and a fever All are correct Wrong! Thats right! If your operation serves mostly a high-risk population, like a daycare center or a nursing home, then a food handler with both a sore throat and a fever should be excluded. Otherwise, they only need to be restricted. 52 / 191 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! 53 / 191 Which group of people has a high risk for foodborne illness? Adults over the age of sixty-five Children under the age of six People with a compromised immune system All are correct Wrong! Thats right! 54 / 191 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. 55 / 191 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. 56 / 191 Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler? Vomiting Diarrhea Neither Both Wrong! Thats right! 57 / 191 Which is true about restricting a food handler? Restricting is when a manager prohibits an employee from working with food or food contact surfaces The decision is made based on an outline of criteria designed to prevent contamination by staff illness Neither Both Wrong! Thats right! 58 / 191 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! 59 / 191 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! 60 / 191 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 61 / 191 What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason? Restricting Excluding Neither Both Wrong! Thats right! 62 / 191 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you serve a high-risk population Neither Both Wrong! Thats right! 63 / 191 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. 64 / 191 What should you do if a food handler has any of these issues? • A sore throat with a fever • Constant sneezing, coughing, or runny nose • An infected cut or burn that is NOT covered Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 65 / 191 What is it called when you prohibit an employee from entering the operation for medical reasons? Restricting Excluding Neither Both Wrong! Thats right! 66 / 191 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 67 / 191 You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness? By handing out pamphlets or posting signs that remind staff to report illness to management By providing and documenting training that instructs staff to report illness to management Neither Both Wrong! Thats right! 68 / 191 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! 69 / 191 What is your body’s natural defense against illness called? The immune system An allergic reaction Neither Both Wrong! Thats right! 70 / 191 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! 71 / 191 If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands? When it is fully cooked When washing produce Neither Both Wrong! Thats right! Both of these examples would be correct if the operation did NOT serve a high-risk population. Operations that primarily serve a high-risk population should never have bare-hand contact with ready to eat food. 72 / 191 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! 73 / 191 When a food handler is excluded from the operation for having jaundice, when can they return to work? With a signed medical clearance Approval from the regulatory authority Neither Both Wrong! Thats right! 74 / 191 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! 75 / 191 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! 76 / 191 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! 77 / 191 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! 78 / 191 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! 79 / 191 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 80 / 191 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! 81 / 191 Why should you be aware of these conditions in your staff? • Fever • Vomiting • Diarrhea • Sneezing • Runny nose • Chills/cold sweats • Frequent bathroom use • Yellowing of the skin or eyes Pathogens can spread in many of these ways They are signs or symptoms of foodborne illness Neither Both Wrong! Thats right! 82 / 191 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 83 / 191 What example does ServSafe give for meeting the FDA recommendation for “staff health controls”? Staff must know that they must report illnesses and illness symptoms to management Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 84 / 191 Which decision is based on where the infected cut or burn is located on a food handler? The proper way to cover it To Restrict or Exclude them Neither Both Wrong! Thats right! 85 / 191 Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties? Your regulatory authority Their doctor Neither Both Wrong! Thats right! 86 / 191 What is significant about the TCS foods on this list? • Unpasteurized eggs • Unpasteurized milk or juice • Raw seed sprouts • Raw or undercooked meat, seafood, or poultry The FDA advises against offering them on a children’s menu They should NOT be offered if you mainly serve a high-risk population Neither Both Wrong! Thats right! 87 / 191 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! 88 / 191 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! 89 / 191 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! 90 / 191 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! 91 / 191 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! 92 / 191 What should you do if a food handler has any of these issues? • Vomiting or diarrhea • Diagnosed with Hepatitis A • Becomes jaundiced within a week • Diagnosed with Salmonella Typhi • Sore throat with fever, and serve a high-risk population Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 93 / 191 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! 94 / 191 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 95 / 191 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! 96 / 191 When is it NOT acceptable to hold or display TCS food without temperature control? When your jurisdiction does NOT allow it When serving a high-risk population Neither Both Wrong! Thats right! 97 / 191 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! 98 / 191 The Americans with Disabilities Act (ADA) prohibits you from firing or transferring employees who have been diagnosed with a disease that is NOT transmitted through food. Which diseases can NOT be transmitted through food? HIV or AIDS Hepatitis B Hepatitis C Tuberculosis All are correct Wrong! Thats right! You can’t fire staff or transfer them to non-food handling duties based the diagnosis of a non-foodborne illness. You must also maintain the confidentiality (privacy) of these employees. 99 / 191 When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with? A dry and durable bandage A tight-fitting bandage Neither Both Wrong! Thats right! 100 / 191 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! 101 / 191 What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work? Have had no symptoms for at least 24 hours Have a written release from a medical practitioner Neither Both Wrong! Thats right! 102 / 191 Can healthy people spread pathogens? No Yes Neither Both Wrong! Thats right! 103 / 191 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! 104 / 191 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! 105 / 191 What should you if a food handler appeared normal but then became jaundiced (yellowing of their skin and eyes) within the last seven days? Report the situation to your regulatory authority Exclude them from the operation Neither Both Wrong! Thats right! 106 / 191 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! 107 / 191 What is the onset time for an illness caused by consuming chemicals? Symptoms occur quickly Symptoms onset within minutes Neither Both Wrong! Thats right! 108 / 191 What kind of produce should NOT be offered if your operation primarily serves high-risk populations? Raw sprout seeds and seed sprouts Raw sprout seeds Neither Both Wrong! Thats right! 109 / 191 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. 110 / 191 Which food should never be served to a high-risk population? Over-easy eggs Raw oysters on the half-shell Rare hamburgers Unpasteurized milk or juice All are correct Wrong! Thats right! 111 / 191 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! 112 / 191 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! 113 / 191 Operations that mainly serve a high risk population (hospitals nursing homes and day care centers) should NOT serve the following items? Eggs over easy Raw seed sprouts Oysters on the half-shell Unpasteurized milk or juice Rare hamburgers All are correct Wrong! Thats right! Raw or undercooked seafood meat or eggs (unless pasteurized) 114 / 191 How can a food handler who appears to be healthy spread foodborne pathogens? Infected people can be contagious before their symptoms begin Infected people can be contagious after their symptoms have ended Neither Both Wrong! Thats right! 115 / 191 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. 116 / 191 Why must infected cuts and burns be covered if they are open or draining? Infected cuts and burns contain pathogens To avoid contaminating food and surfaces Neither Both Wrong! Thats right! 117 / 191 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! 118 / 191 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! 119 / 191 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! 120 / 191 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. 121 / 191 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! 122 / 191 What food item does the FDA advise against offering on a children’s menu? Foods containing any of the Big Eight Food Allergens Raw or undercooked meat, poultry, seafood, or eggs Neither Both Wrong! Thats right! This is especially true for undercooked ground beef, which may be contaminated with Shiga toxin-producing E. coli. 123 / 191 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! 124 / 191 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! 125 / 191 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! 126 / 191 As a manager you should watch food handlers for signs of illness that could include watching for things like? Vomiting Persistent coughing or sneezing Yellowing of the skin, eyes, and fingernails Cold sweats or chills (indicating a fever) Excessive trips to the bathroom (indicating diarrhea) A runny nose or fluids from the eyes or mouth Wrong! Thats right! 127 / 191 When to exclude food handlers from the operation? When a food handler has a sore throat with fever and your operation serves a high risk population When a food handler has an infected wound or boil that is open or has drainage (unless properly covered) When a food handler is diagnosed with salmonella typhi or hepatitis a (even if they do NOT have symptoms) When a food handler has diarrhea or vomiting and has been diagnosed with an illness caused by a big six pathogen When a food handler becomes jaundiced and has had this condition for less than seven days All are correct Wrong! Thats right! 128 / 191 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 129 / 191 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! 130 / 191 What are some things you may have to do if an employee is sick? Exclude them from coming into the operation Report the situation to your regulatory authority Restrict them from working with food and food-contact surfaces Consult the medical practitioner and regulatory authorities to determine when they can return All are correct Wrong! Thats right! 131 / 191 Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler? Infected people can be contagious without having symptoms Infected people can still be contagious after their symptoms end Neither Both Wrong! Thats right! 132 / 191 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! 133 / 191 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 134 / 191 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! 135 / 191 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! 136 / 191 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 137 / 191 Which diseases are NOT transmitted through food? Hepatitis B Hepatitis C Tuberculosis AIDS All are correct Wrong! Thats right! 138 / 191 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! 139 / 191 What should you do if a food handler has a sore throat with a fever? Exclude the food handler if you primarily serve a high-risk population Restrict the food handler if you do NOT serve a high-risk population Neither Both Wrong! Thats right! A food handler excluded for a sore throat and fever may return to work with a written release from for a medical practitioner 140 / 191 What should you do when a food handler has a cut or burn that has become infected? Cover the wound according to its location on the body Restrict the food handler until the wound is covered Neither Both Wrong! Thats right! 141 / 191 When do staff need to report illnesses to you? If they get sick at home, they must report it before coming to work If they get sick at work, they must report it immediately Neither Both Wrong! Thats right! 142 / 191 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. 143 / 191 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! 144 / 191 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! 145 / 191 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! 146 / 191 When should you use pasteurized shell eggs or egg products? When mainly serving a high-risk population For a dish that needs little or no cooking Neither Both Wrong! Thats right! 147 / 191 What should staff do if they get sick while working? Report it to you immediately Report it to you at their next break Neither Both Wrong! Thats right! 148 / 191 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. 149 / 191 Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3). Documentation of training that included instructions to report illness Providing pocket cards to remind staff to report their illnesses Signed documents in which staff have agreed to report illness Posting signs in staff areas that remind staff to report their illnesses All are correct Wrong! Thats right! 150 / 191 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! 151 / 191 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. 152 / 191 What is a person called who carries pathogens and infects others but never gets sick themselves? A cross-connection A carrier Neither Both Wrong! Thats right! 153 / 191 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! 154 / 191 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! 155 / 191 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! 156 / 191 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! 157 / 191 What are some common symptoms of Norovirus? Fever Nausea Vomiting Watery diarrhea Abdominal cramps All are correct Wrong! Thats right! 158 / 191 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! 159 / 191 What symptoms in staff require that you exclude them from coming into the operation? Diarrhea Jaundice Vomiting All are correct Wrong! Thats right! 160 / 191 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! 161 / 191 What should you do if a food handler is vomiting or has diarrhea from an infectious condition? Exclude the food handler from the operation Require 24 hours without symptoms or a signed medical clearance Neither Both Wrong! Thats right! 162 / 191 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! 163 / 191 What civil rights protections are provided for employees with non-transmittable diseases by the Americans with Disabilities Act (ADA)? You must maintain staff confidentiality by keeping their diagnosis private You can NOT transfer or fire an employee based on a non-transmittable disease Neither Both Wrong! Thats right! 164 / 191 What should you do if a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude the food handler from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! An excluded food handler can return to the operation and work with or around food when he or she has a written release from a medical practitioner 165 / 191 Staff must be instructed to report to you or another manager when they are sick. Which staff need to know this? All staff who work in the operation New hires that haven’t started yet Neither Both Wrong! Thats right! 166 / 191 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! 167 / 191 If an employee has an illness, when do they need to report it you? If staff become ill at work, they should report it to you immediately Staff should report illness to you before they come to work Neither Both Wrong! Thats right! Your regulatory authority may ask you for proof that your staff are aware of this policy 168 / 191 What are some common symptoms of campylobacteriosis? Fever Diarrhea Headache Muscle pain Watery or bloody diarrhea All are correct Wrong! Thats right! 169 / 191 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! 170 / 191 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! 171 / 191 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! 172 / 191 Which guidelines should be followed when pooling eggs? Clean and sanitize containers and utensils between batches Cook or store them at 41°F or lower immediately after mixing Consider using pasteurized eggs for a high-risk population All are correct Wrong! Thats right! 173 / 191 How should a cut or burn be covered if it’s on the arm? Cover it with an impermeable bandage Ensure the wound is completely covered Neither Both Wrong! Thats right! 174 / 191 What are some common symptoms of botulism? Nausea Vomiting Weakness Double vision Difficulty speaking Difficulty swallowing All are correct Wrong! Thats right! 175 / 191 What should you do if a food handler is constantly coughing, sneezing, or has a runny nose? Exclude them from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 176 / 191 Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness? Throw the food out Recondition the food Neither Both Wrong! Thats right! 177 / 191 Staff need to know they must report to you if they are sick. What food safety program is this a part of? A Food Safety Management System Personal hygiene program Neither Both Wrong! Thats right! 178 / 191 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! 179 / 191 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! 180 / 191 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! 181 / 191 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! 182 / 191 What are the best ways to prevent the spread of viruses in your operation? Require frequent handwashing with monitoring to ensure it’s done correctly Exclude food handlers who are vomiting, have diarrhea, or jaundice Neither Both Wrong! Thats right! 183 / 191 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! 184 / 191 When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home? When the dish will be cooked all the way through When the dish will be served raw or undercooked Neither Both Wrong! Thats right! 185 / 191 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! 186 / 191 What must you do if a food handler has any of these symptoms? • Vomiting • Diarrhea • Jaundice • Sore throat with fever • Infected cut or burn Restrict them from working with food and food-contact surfaces Exclude them from coming into the operation Neither Both Wrong! Thats right! 187 / 191 According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs? A dessert menu A children’s menu Neither Both Wrong! Thats right! 188 / 191 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! 189 / 191 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! 190 / 191 Which food items must NOT be served to high risk populations? Raw or undercooked meat, poultry, or seafood Raw or undercooked eggs (unpasteurized) Raw sprout seeds and seed sprouts All are correct Wrong! Thats right! 191 / 191 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
