Learn2Serve Food Manager Certification -
Notes
Thawing food can be part of the cooking process if - ANScooked to the requirements of the FDA
food code
Foodborne Pathogens easily transmitted through food - ANSSalmonella, Shigella, Norovirus, E
Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause - ANSCan be found on any food item exposed to animal waste
Salmonella - Infection - ANSimmediate, develops within 12-72 hours and lasts 4-7 days
Salmonella - Symptoms - ANSfood poisoining
Salmonella - Prevention - ANSavoid cross contamination, maintain personal hygiene, clean
workspaces, cook foods properly
Shigella - Cause - ANSPests or human-to-human by infected feces. Shigella is a bacteria found
in the digestive tract of humans
Shigella - Infection - ANSdevelops within 2-3 days of exposure
Shigella - Symptoms - ANSloose, watery stool. Dysentery in severe cases
Shigella - Prevention - ANSmay spread to others through contaminated stool up to 4 weeks
after symptoms have passed
Norovirus - Cause - ANSfood items or water sources contaminated with infected feces or fluids
Norovirus - Infection - ANSsudden onset, 1-2 days, extremely contagious
Norovirus - Symptoms - ANSgastroenteritis or "stomach flu"
Norovirus - Prevention - ANScan be infectious three days - two weeks after recovery
E.Coli - Cause - ANSPoor processing and handling of food that has been contaminated (i.e.
manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless.
E. Coli - Infection - ANSdevelops within 3-4 days
, E. Coli - Symptoms - ANSbloody diarrhea, severe cases cause blood problems and kidney
failure
E. Coli - Prevention - ANSproper handling and cooking to safe temperatures, proper hand
washing after restroom, proper fruit and veg washing
Hepatitis A - Cause - ANSraw or undercooked shellfish harvested from polluted waters, other
infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with
sewage
Hepatitis A - Infection - ANSsudden onset, lasts less than two months
Hepatitis A - Symptoms - ANSfever, nausea, loss of appetite, abdominal discomfort, dark urine,
jaundice
Hepatitis A - Prevention - ANSProper sanitation, personal hygeine, water treatment with
chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes - ANSoccurs in badly packaged or damaged canned and
vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - ANSonset 4-6 hours, targets the nervous system and may
cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - ANSBotulism, neurotoxicity - double vision, inability to
swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention - ANScanned and packaged items are in good condition
upon receipt, even small dents can be potentially dangerous (best to return to vendor)
Food spoilage is caused by - ANSrough handling, exaggerated high or ow keeping temps,
bacteria, enzymes, mold and pests
Dehydration and Overheating can be used to reduce - ANSpathogenic biological contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored -
ANSbelow or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories) - ANSTime/Temp Control for Safety: 1) raw and most cooked
meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies and
pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil
that have not been processed; 9) cut tomatoes
Notes
Thawing food can be part of the cooking process if - ANScooked to the requirements of the FDA
food code
Foodborne Pathogens easily transmitted through food - ANSSalmonella, Shigella, Norovirus, E
Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause - ANSCan be found on any food item exposed to animal waste
Salmonella - Infection - ANSimmediate, develops within 12-72 hours and lasts 4-7 days
Salmonella - Symptoms - ANSfood poisoining
Salmonella - Prevention - ANSavoid cross contamination, maintain personal hygiene, clean
workspaces, cook foods properly
Shigella - Cause - ANSPests or human-to-human by infected feces. Shigella is a bacteria found
in the digestive tract of humans
Shigella - Infection - ANSdevelops within 2-3 days of exposure
Shigella - Symptoms - ANSloose, watery stool. Dysentery in severe cases
Shigella - Prevention - ANSmay spread to others through contaminated stool up to 4 weeks
after symptoms have passed
Norovirus - Cause - ANSfood items or water sources contaminated with infected feces or fluids
Norovirus - Infection - ANSsudden onset, 1-2 days, extremely contagious
Norovirus - Symptoms - ANSgastroenteritis or "stomach flu"
Norovirus - Prevention - ANScan be infectious three days - two weeks after recovery
E.Coli - Cause - ANSPoor processing and handling of food that has been contaminated (i.e.
manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless.
E. Coli - Infection - ANSdevelops within 3-4 days
, E. Coli - Symptoms - ANSbloody diarrhea, severe cases cause blood problems and kidney
failure
E. Coli - Prevention - ANSproper handling and cooking to safe temperatures, proper hand
washing after restroom, proper fruit and veg washing
Hepatitis A - Cause - ANSraw or undercooked shellfish harvested from polluted waters, other
infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with
sewage
Hepatitis A - Infection - ANSsudden onset, lasts less than two months
Hepatitis A - Symptoms - ANSfever, nausea, loss of appetite, abdominal discomfort, dark urine,
jaundice
Hepatitis A - Prevention - ANSProper sanitation, personal hygeine, water treatment with
chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes - ANSoccurs in badly packaged or damaged canned and
vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - ANSonset 4-6 hours, targets the nervous system and may
cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - ANSBotulism, neurotoxicity - double vision, inability to
swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention - ANScanned and packaged items are in good condition
upon receipt, even small dents can be potentially dangerous (best to return to vendor)
Food spoilage is caused by - ANSrough handling, exaggerated high or ow keeping temps,
bacteria, enzymes, mold and pests
Dehydration and Overheating can be used to reduce - ANSpathogenic biological contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored -
ANSbelow or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories) - ANSTime/Temp Control for Safety: 1) raw and most cooked
meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies and
pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil
that have not been processed; 9) cut tomatoes
