Foodborne IllnessQuestion 31 of 320
A food handler at a seafood counter must understand that paralytic shellfish poisoning (PSP) toxins in mollusks like clams and mussels:
a.Are destroyed by cooking to 145°F
b.Only affect the person if eaten raw
c.Cause an immediate skin rash only
d.Are not destroyed by cooking or freezing, so shellfish must come from approved sources
Explanation
Shellfish toxins such as those causing paralytic shellfish poisoning are naturally occurring, heat-stable, and not destroyed by cooking or freezing, so the only control is buying shellfish from approved, reputable suppliers with proper tags. Cooking to 145°F will not neutralize the toxin, and PSP causes neurological symptoms, not just a rash.
Practice all 320 questions free — no signup required.
Related questions on this topic
- When using time as a public health control instead of temperature, cold TCS food removed from refrigeration may be held without temperature control for a maximum of how long before it must be used or discarded?
- A cook has been diagnosed with a Norovirus infection. Under the Food Code, the manager must:
- Which set of symptoms requires a food handler to be excluded or restricted and reported to the manager?
- A cook prepares a large beef roast. What is the acceptable minimum internal temperature and hold time for a whole-muscle roast cooked in an oven (using an approved time-temperature combination)?
- An intoxication (like Staphylococcus aureus food poisoning) differs from an infection because:
- Staphylococcus aureus is commonly carried by humans and transferred to food through:
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review