Infection Control - Clinical Services

The most common symptoms of foodborne illness are nausea, vomiting, and diarrhea. These symptoms are often caused by consuming contaminated food or water that contains harmful bacteria, viruses, parasites, or toxins. Nausea is the feeling of queasiness or an urge to vomit, vomiting is the act of forcefully expelling the stomach contents through the mouth, and diarrhea refers to frequent, loose, and watery bowel movements. These symptoms are the body's way of getting rid of the harmful substances and can vary in severity depending on the type and amount of contamination.

The correct answer is "None of the above" because none of the given options ensure that the dropped food is safe to eat. Picking it up quickly, blowing or wiping off the dirt, or rinsing it under cold water may not effectively remove harmful bacteria or contaminants from the food. It is generally recommended to discard any food that has come into contact with the floor to prevent the risk of foodborne illnesses.

The best method to prevent the spread of infectious illness is by staying home when ill, using hand sanitizer on your hands after you sneeze or cough, and washing your hands when contaminated. Staying home when ill helps to prevent the transmission of the illness to others. Using hand sanitizer after sneezing or coughing helps to kill any germs on your hands and prevent their spread. Washing your hands when contaminated helps to remove any germs that may be present on your hands. By following all of these practices, you can effectively reduce the spread of infectious illnesses.

The correct answer is "All of the above". Coughing etiquette includes covering your mouth when coughing, coughing/sneezing into your elbow area, washing your hands after coughing, and turning your head away from food/people when coughing.

All of the listed organisms (bacteria, viruses, and parasites) have the potential to cause illness when transmitted through food, water, or contact with contaminated hands. Bacteria such as Salmonella, E. coli, and Campylobacter can cause food poisoning and gastrointestinal infections. Viruses like Norovirus and Hepatitis A can cause viral gastroenteritis and hepatitis respectively. Parasites such as Giardia, Ameoba, and Cryptosporidium can cause parasitic infections affecting the digestive system. Therefore, all of the mentioned organisms can pose a risk to human health when ingested or come into contact with.

The correct answer is "All of the above, except hand sanitizer is not acceptable when handling food." This answer is correct because hand hygiene includes proper hand washing, using hand sanitizer, and proper glove use. However, when handling food, hand sanitizer is not acceptable as it may not effectively remove all types of contaminants and bacteria from hands. Proper hand washing and glove use are necessary to ensure food safety.

Hand sanitizer can be used effectively in place of hand washing when you cough or sneeze into your hands and when hand wash facilities are not available. This is because hand sanitizers contain alcohol or other disinfecting agents that can kill germs on the hands. However, it is important to note that hand sanitizers should not be used as a substitute for hand washing in all situations. Hand washing with soap and water is still the most effective method to remove dirt, debris, and certain types of germs from the hands.

The correct method of washing your hands is to wet your hands, lather them with soap, rinse off the soap, and then dry your hands with a paper towel. This method ensures that you remove dirt, germs, and bacteria from your hands effectively. Wetting your hands first helps to create a lather with the soap, which can then be rinsed off to remove any contaminants. Drying your hands with a paper towel helps to remove any remaining moisture and can also help to remove any additional bacteria.

After sanitizing a surface, it is important to allow it to air dry. This is because air drying helps to ensure that any remaining germs or bacteria are killed off. Rinsing off the surface or drying it with a cloth towel may not be sufficient to completely eliminate all pathogens. Additionally, cleaning with soapy water is a separate step and should be done before sanitizing.

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