STATE FOOD SAFETY CORE MAIN QUESTIONS
AND ANSWERS SET A+
✔✔What does bacteria need to grow/multiply? - ✔✔Nutrients, moisture, comfortable
temps
✔✔Leading cause of foodborne illnesses - ✔✔Viruses
✔✔How viruses can affect safety of food - ✔✔-multiply by invading living cells
-person contaminates food, does not multiply on food
✔✔How parasites can affect safety of food - ✔✔-cannot grow in food, but can be
transported in contaminated water or food
✔✔8 major food allergens - ✔✔1. Milk
2. Eggs
3. Fish
4. Crustacean Shellfish
5. Tree Nuts
6. Peanuts
7. Wheat
8. Soybeans
✔✔Reportable diseases - ✔✔-Norovirus
-Hepatitis A
-Shigella
-E. Coli (Shiga-toxin-producing)
-Salmonella Typhi
-non-typhoidal Salmonella
✔✔4 Reportable Diseases that can be asymptomatic - ✔✔-Norovirus
-Shigella
-E. Coli (Shiga-toxin-producing)
, -non-typhoidal Salmonella
✔✔Reportable diseases with the highest risks - ✔✔-Hepatitis A
-Salmonella Typhi
✔✔Reportable symptoms - ✔✔diarrhea, vomiting, jaundice, sore throat with fever,
certain lesions and wounds
✔✔Options if worker is sick - ✔✔1. exclusion: not allowed to work
2.restriction: may not be allowed to work with food or clean food-contact surfaces
3.allowed to work
✔✔Steps to take if worker has lesions/wound - ✔✔Restrict unless properly bandaged
-hands or wrist must be covered with a double barrier. The first barrier must be
impermeable or waterproof. Second, must be a glove.
-arms must have an impermeable cover
-anywhere else must be covered by a dry, tight-fitting bandage
✔✔Highly Susceptible Population (HSP) - ✔✔persons who are more likely than other
people in the general population to experience foodborne disease because they are
immunocompromised, preschool-age children, or older adults.
✔✔Symptomatic Illnesses that are:
Excluded from HSP
&
Excluded from General Pop. until 24hr w/ no symptoms, then restricted with approval -
✔✔-Norovirus
-Shigella
-E. Coli
✔✔Symptomatic Illnesses that are excluded from BOTH HSP and General Populations
- ✔✔-Hepatitis A
-Salmonella Typhi
-Non-typhoidal Salmonella
✔✔How to remove a restriction or exclusion from asymptomatic or symptomatic workers
- ✔✔1. Regulatory Approval
2. Doctors Note
3. If certain conditions are met
AND ANSWERS SET A+
✔✔What does bacteria need to grow/multiply? - ✔✔Nutrients, moisture, comfortable
temps
✔✔Leading cause of foodborne illnesses - ✔✔Viruses
✔✔How viruses can affect safety of food - ✔✔-multiply by invading living cells
-person contaminates food, does not multiply on food
✔✔How parasites can affect safety of food - ✔✔-cannot grow in food, but can be
transported in contaminated water or food
✔✔8 major food allergens - ✔✔1. Milk
2. Eggs
3. Fish
4. Crustacean Shellfish
5. Tree Nuts
6. Peanuts
7. Wheat
8. Soybeans
✔✔Reportable diseases - ✔✔-Norovirus
-Hepatitis A
-Shigella
-E. Coli (Shiga-toxin-producing)
-Salmonella Typhi
-non-typhoidal Salmonella
✔✔4 Reportable Diseases that can be asymptomatic - ✔✔-Norovirus
-Shigella
-E. Coli (Shiga-toxin-producing)
, -non-typhoidal Salmonella
✔✔Reportable diseases with the highest risks - ✔✔-Hepatitis A
-Salmonella Typhi
✔✔Reportable symptoms - ✔✔diarrhea, vomiting, jaundice, sore throat with fever,
certain lesions and wounds
✔✔Options if worker is sick - ✔✔1. exclusion: not allowed to work
2.restriction: may not be allowed to work with food or clean food-contact surfaces
3.allowed to work
✔✔Steps to take if worker has lesions/wound - ✔✔Restrict unless properly bandaged
-hands or wrist must be covered with a double barrier. The first barrier must be
impermeable or waterproof. Second, must be a glove.
-arms must have an impermeable cover
-anywhere else must be covered by a dry, tight-fitting bandage
✔✔Highly Susceptible Population (HSP) - ✔✔persons who are more likely than other
people in the general population to experience foodborne disease because they are
immunocompromised, preschool-age children, or older adults.
✔✔Symptomatic Illnesses that are:
Excluded from HSP
&
Excluded from General Pop. until 24hr w/ no symptoms, then restricted with approval -
✔✔-Norovirus
-Shigella
-E. Coli
✔✔Symptomatic Illnesses that are excluded from BOTH HSP and General Populations
- ✔✔-Hepatitis A
-Salmonella Typhi
-Non-typhoidal Salmonella
✔✔How to remove a restriction or exclusion from asymptomatic or symptomatic workers
- ✔✔1. Regulatory Approval
2. Doctors Note
3. If certain conditions are met
