Question

1. when can a food - handler who has been diagnosed with one of the \big 5\ foodborne illness return to work?

a. never while they are still sick
b. anytime as long as they are not contagious
c. when they begin to feel better
d. when they are assigned to jobs/tasks that do not involve prepping/cooking/serving food

1. what is the name of the type of poisoning that results from predator fish eating smaller fish that contain biological toxins?

a. ciguatera poisoning
b. ciguatera poisoning
c. ciguatera poisoning
d. ciguatera poisoning
true / false: determine whether the following statement is true or false by circling the correct choice

1. true / false : diarrhea, abdominal cramps, nausea, and fever are common symptoms of foodborne illness
2. true / false : another name for biological toxins often found in fish is \histamines\
3. true / false : foodborne illness onset times can range anywhere from 30 minutes to 6 weeks
4. true / false : fat - tom represents the conditions that virus needs to grow
5. true / false : the amount of moisture in a food is known as \water activity\

Explanation:

1. Food - handlers with food - borne illnesses should return to work when they are no longer contagious to prevent spreading the illness.
2. Ciguatera poisoning occurs when predator fish eat smaller fish containing biological toxins.
3. Diarrhea, abdominal cramps, nausea, and fever are indeed common symptoms of food - borne illness.
4. Histamines are biological toxins often found in fish.
5. Food - borne illness onset times can vary widely from 30 minutes to 6 weeks depending on the pathogen.
6. FAT - TOM represents the conditions (Food, Acidity, Time, Temperature, Oxygen, Moisture) that bacteria need to grow, not viruses.
7. Water activity is a measure of the amount of moisture available in a food for microbial growth.

Answer:

1. b. Anytime as long as they are not contagious
2. b. Ciguatera Poisoning
3. True
4. True
5. True
6. False
7. True