Foodborne Illnesses and Allergens Flashcards

A customer eating a plate of grilled grouper begins experiencing tingling in their mouth, followed by a reversal of hot and cold sensations. Which foodborne illness are they most likely suffering from?

Answer: Ciguatera fish poisoning

Ciguatera fish poisoning is caused by consuming reef fish that have accumulated ciguatoxins. A key neurological symptom, and often a tell-tale sign of this illness, is the reversal of hot and cold sensations. Other symptoms include tingling, nausea, and vomiting.

A food handler uses the same cutting board to cube raw chicken and then to dice tomatoes for a salad without cleaning and sanitizing it in between. Later, a customer who ate the salad develops a foodborne illness. This is a classic example of which risk factor?

Answer: Cross-contamination

Cross-contamination is the transfer of harmful pathogens from one surface or food to another. In this scenario, bacteria from the raw chicken were likely transferred to the ready-to-eat tomatoes via the cutting board, leading to the illness.

Which of the following foods is NOT one of the nine major food allergens identified by the FDA?

Answer: Beef

The FDA has identified nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. While some individuals may have an allergy to beef, it is not classified as one of the nine major allergens requiring specific labeling under federal law.

A chef prepares a shrimp and lobster bisque for a party. To prevent an allergic reaction in a guest with a known shellfish allergy, which of the following is the most critical action?

Answer: Preventing cross-contact by using separate, clean equipment.

Cross-contact occurs when an allergen is transferred from one food to another. Unlike bacteria, allergens are proteins that are not destroyed by cooking. The only way to ensure the safety of a guest with a food allergy is to prevent their food from ever touching the allergen, which requires using completely separate and sanitized utensils, cutting boards, and cookware.

A guest has just finished eating a meal and is now showing signs of an allergic reaction, including hives and difficulty breathing. What should the manager do first?

Answer: Call the emergency number (e.g., 911) immediately.

Difficulty breathing is a sign of anaphylaxis, a severe, life-threatening allergic reaction. The immediate priority is to get professional medical help for the guest by calling emergency services. Investigating the cause can happen after the guest's immediate medical needs have been addressed.

Which of the 'Big Six' foodborne illnesses are viruses that are often linked to ready-to-eat food and contaminated water, and can be prevented by practicing excellent personal hygiene?

Answer: Hepatitis A and Norovirus

The 'Big Six' pathogens identified by the FDA are highly infectious. Hepatitis A and Norovirus are both viruses commonly transmitted by infected food handlers through ready-to-eat food or contaminated water. Therefore, strict handwashing and preventing bare-hand contact with ready-to-eat foods are critical prevention measures.