Learn2Serve Food Manager Certification - Notes
Thawing food can be part of the cooking process if - cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Can be found on any food item exposed to animal waste Salmonella - Infection - immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - food poisoining Salmonella - Prevention - avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly Shigella - Cause - Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans Shigella - Infection - develops within 2-3 days of exposure Shigella - Symptoms - loose, watery stool. Dysentery in severe cases Shigella - Prevention - may spread to others through contaminated stool up to 4 weeks after symptoms have passed Norovirus - Cause - food items or water sources contaminated with infected feces or fluids Norovirus - Infection - sudden onset, 1-2 days, extremely contagiousNorovirus - Symptoms - gastroenteritis or "stomach flu" Norovirus - Prevention - can be infectious three days - two
Información del documento
- Subido en
- 17 de abril de 2024
- Número de páginas
- 14
- Escrito en
- 2023/2024
- Tipo
- Examen
- Contiene
- Preguntas y respuestas
