Question

Food handlers refer to the "Big 6" as which of these?

a) Six essential nutrients
b) Six common allergens
c) Six major foodborne pathogens
d) Six food safety guidelines

Answer 1

The 'Big 6' refers to six major foodborne pathogens that are significant in food safety: Norovirus, Salmonella, Campylobacter, E. coli O157:H7, Listeria, and Shigella. Food becomes contaminated mainly via poor hygiene, cross-contamination, and improper temperature control. Good food safety practices at home are essential for preventing the spread of these pathogens.

Step-by-step explanation:

The "Big 6" refers to the six major foodborne pathogens which are particularly significant in the food industry due to their ability to cause illness. These include Norovirus, Salmonella, Campylobacter, E. coli O157:H7, Listeria monocytogenes, and Shigella spp. The promotion of food safety is crucial to prevent the transmission of these pathogens.

In regards to food contamination, there are three main ways it can occur: through poor hygiene, cross-contamination, and failure of temperature control. Food safety practices that can prevent foodborne disease transmission at home include regularly washing hands, avoiding cross-contamination, and maintaining correct refrigerator temperatures. Regulatory agencies like the FDA require that food producers prove their products are pathogen-free through routine testing to ensure public safety.