Hazard Analysis and Critical Control Point (HACCP) Practice Exam

What is the most likely cause of Donna's symptoms following her restaurant visit?

1. Donna probably contracted a bacteria which caused a foodborne infection

2. Donna probably contracted a virus from the sick server

3. Donna probably contracted a parasite from undercooked chicken

4. Donna probably ingested a mold

The correct answer is: Donna probably contracted a virus from the sick server

The most likely cause of Donna's symptoms following her restaurant visit is related to the transmission of a virus. Foodborne illnesses caused by viruses, such as norovirus or hepatitis A, are often associated with food handling by infected individuals, like a sick server. Symptoms typically develop quickly after exposure, and outbreaks can easily spread in environments like restaurants where food is prepared and served by multiple people. In this context, a sick server would be a strong risk factor for a viral transmission, as they might contaminate food or surfaces with the virus while handling food. This mode of transmission aligns well with the rapid onset of symptoms often seen in viral infections. Understanding the characteristics of how various pathogens cause symptoms in relation to foodborne illnesses is crucial. While bacteria can also cause foodborne illness, they often have a longer incubation period and are frequently associated with undercooked or contaminated food rather than direct human interaction. Parasites and mold would also have distinct sources and symptoms which differ from those associated with viral infections, focusing on specific foods like undercooked meat for parasites or spoilage for mold. By focusing on the role of human handlers in the transmission of viruses, this perspective highlights the most plausible cause of illness in this scenario.