Food Poisoning Case Study: The Outbreak

Which reason explains how unsafe food handling could have contributed to the outbreak?

• Using pasteurized eggs

• Cooking food to its correct temperature

• Food purchased from unsafe sources

• Keeping hot foods above 135°F

Which handling error is best illustrated by thawing precooked frozen chicken breasts on sheet pans in a walk-in cooler on April 8 and cooking them the morning of April 9?

• Improper thawing

• Cross-contamination from raw seafood

• Undercooking beef

• Chemical contamination

Where is Clostridium perfringens commonly found in the environment and animals?

• In soil and animal intestines

• In freshwater lakes

• On fruit skins only

• In the air of kitchens

Which set lists typical symptoms of illness caused by Clostridium perfringens?

• Fever and sore throat

• Severe abdominal pain and diarrhea

• Vomiting and rash

• Cough and congestion

A cafeteria prepares a large batch of beef stew and leaves it to cool at room temperature for several hours before refrigeration. Which control practice directly addresses this risk for Clostridium perfringens?

• Thorough washing of fruits

• Proper holding temperatures and proper cooling

• Adding more salt to the stew

• Serving with clean utensils

Which statement best describes the diarrhea illness caused by Bacillus cereus?

• It is a foodborne intoxication from heat-stable toxin present in food.

• It is a toxin-mediated infection where bacteria infect the body and make toxin, with onset 6–15 hours.

• It results only from undercooked poultry and has a 24–48 hour onset.

• It is prevented solely by reheating food to a boil.

Bacillus cereus can cause a second gastrointestinal illness characterized by nausea, abdominal cramps, and diarrhea. What distinguishes this illness?

• It is caused by toxin-mediated infection and has a long onset.

• It is a foodborne intoxication; the toxin is highly stable and resistant to heat, and onset is quick.

• It is viral and spreads person-to-person with no relation to food.

• It requires spores to germinate only at freezing temperatures.

Which control practice is most appropriate to reduce risk from Bacillus cereus during service and cooling?

• Avoid using digital thermometers to prevent cross-contamination.

• Monitor temperature during service and cooling, using tip-sensitive digital thermometers.

• Hold hot foods without equipment to prevent moisture buildup.

• Freeze all leftovers immediately after service.

Which combination of practices best represents control of Bacillus cereus in foodservice?

• Proper cooking only

• Proper holding and cooling only

• Proper cook, hold, and cooling with appropriate hot-holding equipment

• Use of chemical sanitizers on finished dishes

Which condition prevents Clostridium botulinum from producing its toxin?

• High oxygen environment

• pH 4.6 or lower

• Presence in soil and water

• Refrigeration below 5°C