Learn2Serve Food Manager Certification Knowledge
Check With Questions And Veried Answers Already
Graded A
Thawing food can be part of the cooking process if - ANSWER>>cooked to the
requirements of the FDA food code
Prerequisite programs are the ______ of a successful HACCP system -
ANSWER>>foundation
When deigning a diagram of the work flow process, it is important that the diagram be
- ANSWER>>employee training
Effectiveness of a HACCP system depends on - ANSWER>>regular verification
activities
Foodborne Pathogens easily transmitted through food - ANSWER>>Salmonella,
Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause - ANSWER>>Can be found on any food item exposed to animal
waste
Salmonella - Infection - ANSWER>>immediate, develops within 12-72 hours and lasts
4-7 days
Salmonella - Symptoms - ANSWER>>food poisoining
Salmonella - Prevention - ANSWER>>avoid cross contamination, maintain personal
hygiene, clean workspaces, cook foods properly
,Shigella - Cause - ANSWER>>Pests or human-to-human by infected feces. Shigella is
a bacteria found in the digestive tract of humans
Shigella - Infection - ANSWER>>develops within 2-3 days of exposure
Shigella - Symptoms - ANSWER>>loose, watery stool. Dysentery in severe cases
Shigella - Prevention - ANSWER>>may spread to others through contaminated stool up
to 4 weeks after symptoms have passed
Norovirus - Cause - ANSWER>>food items or water sources contaminated with
infected feces or fluids
Norovirus - Infection - ANSWER>>sudden onset, 1-2 days, extremely contagious
Norovirus - Symptoms - ANSWER>>gastroenteritis or "stomach flu"
Norovirus - Prevention - ANSWER>>can be infectious three days - two weeks after
recovery
E.Coli - Cause - ANSWER>>Poor 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 - ANSWER>>develops within 3-4 days
E. Coli - Symptoms - ANSWER>>bloody diarrhea, severe cases cause blood problems
and kidney failure
, E. Coli - Prevention - ANSWER>>proper handling and cooking to safe temperatures,
proper hand washing after restroom, proper fruit and veg washing
Hepatitis A - Cause - ANSWER>>raw 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 - ANSWER>>sudden onset, lasts less than two months
Hepatitis A - Symptoms - ANSWER>>fever, nausea, loss of appetite, abdominal
discomfort, dark urine, jaundice
Hepatitis A - Prevention - ANSWER>>Proper sanitation, personal hygeine, water
treatment with chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes - ANSWER>>occurs in badly packaged or damaged
canned and vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - ANSWER>>onset 4-6 hours, targets the nervous
system and may cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - ANSWER>>Botulism, neurotoxicity - double
vision, inability to swallow, speech difficulty, progressive paralysis of respiratory
system, can be fatal
Clostridium botulinum - Prevention - ANSWER>>canned 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 - ANSWER>>rough handling, exaggerated high or ow
keeping temps, bacteria, enzymes, mold and pests
Check With Questions And Veried Answers Already
Graded A
Thawing food can be part of the cooking process if - ANSWER>>cooked to the
requirements of the FDA food code
Prerequisite programs are the ______ of a successful HACCP system -
ANSWER>>foundation
When deigning a diagram of the work flow process, it is important that the diagram be
- ANSWER>>employee training
Effectiveness of a HACCP system depends on - ANSWER>>regular verification
activities
Foodborne Pathogens easily transmitted through food - ANSWER>>Salmonella,
Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause - ANSWER>>Can be found on any food item exposed to animal
waste
Salmonella - Infection - ANSWER>>immediate, develops within 12-72 hours and lasts
4-7 days
Salmonella - Symptoms - ANSWER>>food poisoining
Salmonella - Prevention - ANSWER>>avoid cross contamination, maintain personal
hygiene, clean workspaces, cook foods properly
,Shigella - Cause - ANSWER>>Pests or human-to-human by infected feces. Shigella is
a bacteria found in the digestive tract of humans
Shigella - Infection - ANSWER>>develops within 2-3 days of exposure
Shigella - Symptoms - ANSWER>>loose, watery stool. Dysentery in severe cases
Shigella - Prevention - ANSWER>>may spread to others through contaminated stool up
to 4 weeks after symptoms have passed
Norovirus - Cause - ANSWER>>food items or water sources contaminated with
infected feces or fluids
Norovirus - Infection - ANSWER>>sudden onset, 1-2 days, extremely contagious
Norovirus - Symptoms - ANSWER>>gastroenteritis or "stomach flu"
Norovirus - Prevention - ANSWER>>can be infectious three days - two weeks after
recovery
E.Coli - Cause - ANSWER>>Poor 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 - ANSWER>>develops within 3-4 days
E. Coli - Symptoms - ANSWER>>bloody diarrhea, severe cases cause blood problems
and kidney failure
, E. Coli - Prevention - ANSWER>>proper handling and cooking to safe temperatures,
proper hand washing after restroom, proper fruit and veg washing
Hepatitis A - Cause - ANSWER>>raw 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 - ANSWER>>sudden onset, lasts less than two months
Hepatitis A - Symptoms - ANSWER>>fever, nausea, loss of appetite, abdominal
discomfort, dark urine, jaundice
Hepatitis A - Prevention - ANSWER>>Proper sanitation, personal hygeine, water
treatment with chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes - ANSWER>>occurs in badly packaged or damaged
canned and vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - ANSWER>>onset 4-6 hours, targets the nervous
system and may cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - ANSWER>>Botulism, neurotoxicity - double
vision, inability to swallow, speech difficulty, progressive paralysis of respiratory
system, can be fatal
Clostridium botulinum - Prevention - ANSWER>>canned 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 - ANSWER>>rough handling, exaggerated high or ow
keeping temps, bacteria, enzymes, mold and pests
