Question

Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:

A. Preventing bare hand contact with ready to eat foods.
B. By keeping lettuce and all product refrigerated.
C. By discarding all swollen, dented, rusted, and swollen cans.
D. All of the above.

Answer 1

Staphylococcal food intoxication can be prevented by following good food safety practices such as preventing bare hand contact with ready-to-eat foods, keeping lettuce and all product refrigerated, and discarding all swollen, dented, rusted, and swollen cans.

Step-by-step explanation:

Staphylococcal food intoxication can be prevented by following good food safety practices such as:

1. Preventing bare hand contact with ready-to-eat foods: This means using utensils or gloves to handle foods that are ready to be consumed without further cooking, such as salads or sandwiches.
2. Keeping lettuce and all product refrigerated: This helps prevent the growth of bacteria like Staphylococcus aureus. Foods that require refrigeration should be stored at or below 4°C (40°F).
3. Discarding all swollen, dented, rusted, and swollen cans: These can indicate bacterial contamination, and consuming food from these cans may lead to food poisoning.

By following these practices, the risk of Staphylococcal food intoxication can be greatly reduced.